Xinjiang Chinese · China

Cinnamon and Cumin Xinjiang-Style Lamb and Onion Pan-Fried Dumplings

Name: Cinnamon and Cumin Xinjiang-Style Lamb and Onion Pan-Fried Dumplings
Total time: 37 min
Yield: 4 servings
Cuisine: Xinjiang Chinese
Ingredients: 200g mutton mince; 1 large onion, finely chopped; 2 cloves garlic, minced; 1 tsp cumin seeds; 1 tsp coriander powder; 1 egg; 200g all-purpose flour; 100ml water; 2 tbsp vegetable oil; salt to taste; 1/2 tsp ground cinnamon; 1/2 tsp cumin

Introduces a warm cinnamon note with a deeper cumin flavor for the filling.

37 minutes4 servings

Method

Add cinnamon and cumin to the meat mixture during preparation, ensuring even distribution.
In a bowl, mix mutton mince, onions, garlic, cumin, coriander, and salt. Add egg and mix well.
In another bowl, combine flour and water to make a dough. Knead for 5 minutes, then rest for 10.
Roll dough into thin circles, fill with meat mixture, and fold into dumplings.
Heat oil in a pan, cook dumplings until golden brown on both sides. Drain on paper towels.

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