Lamb Manti Dumpling with Adjika Butter


  • 1¾ cup flour
  • Salt
  • 1 cup water
  • 1 large egg
  • 1 pound ground lamb
  • ½ cup onion, grated
  • ½ cup ice water
  • Adjika butter, recipe follows


Mix flour with 1 teaspoon salt; whisk together ¾ cup water and egg and add to dry ingredients. Add remaining ¼ cup water as needed to form dough and knead 10 minutes. Cover with damp cloth; rest 1 hour.  

Combine lamb, onion, ½ cup ice water and ½ tablespoon salt.

Roll out dough on floured surface and cut into 5-inch squares. Place about 2 tablespoons of lamb filling in each square.  Pinch opposite corners together in the center. Then pinch together remaining corners directly on top.

Steam dumplings 20 minutes or until meat is cooked through. Melt butter so it is just spoonable, but still thick. Arrange on plate and liberally spoon compound butter on top. Makes 10 to 12 dumplings.

To make adjika butter, combine 8 ounces softened butter with ¼ cup harissa, 2 tablespoons each of minced mint, minced dill and minced cilantro, ½ teaspoon ground coriander and salt to taste.

Chef-owner Bonnie Morales, Kachka, Portland, Oregon