John Myers
Ingredients for 6 servings:
- 500 g puff pastry
- 700 g minced lamb or finely chopped lamb
- 4 onions
- 150 ml vegetable oil
- 1 tsp cumin
- salt and pepper
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
baked dumplings from Central Asia
Knead the lamb with the finely chopped onions, half of the oil, and the spices into a dough. Cut the puff pastry into squares with sides measuring approximately 10 centimeters and place a tablespoon of the meat filling in the center of each. Fold in the corners and press firmly to form sturdy dumplings. Brush with the remaining vegetable oil and place in an oven preheated to 200 degrees Celsius. After about 20 minutes, the samsy will begin to brown. To make the dough crispy, sprinkle the dumplings with a little cold water. Repeat this every ten minutes until the samsy are ready after about 40 minutes. Serve hot. Samsy are a popular appetizer throughout Central Asia. However, sheep’s tail fat (kurdjuk) is preferred for the filling here instead of vegetable oil. Besides lamb, pumpkin or potatoes are also popular filling alternatives.
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