Turkish Dumplings with Chunky Tomato Sauce. These Turkish inspired dumplings are packed full of flavour and are a great way to use of leftover lamb. You could make great use of your time and make ample amounts to freeze for later use.
2 tbsp olive oil
1 brown onion, finely diced
2 garlic cloves, crushed
4 large tomatoes, diced
1 cup chicken stock
1 lemon, finely grated rind and 2 tbsp juice
4 spring onions, finely chopped
2 tsp ground coriander
1 tsp ground cumin
2 cups minced leftover cooked lamb
2 tbsp toasted pinenuts, roughly chopped
1/3 cup flat-leaf parsley leaves, finely chopped, plus extra to serve
1 egg, whisked
30 gow gee wrappers
100g haloumi cheese, grated
1 Heat 1 tbsp olive oil in a frying pan over medium heat. Add onion and half the garlic. Cook for 3 minutes or until soft. Add tomatoes and stir until combined. Add stock, lemon rind and juice. Bring to the boil and simmer for 15 minutes or until sauce is thick. Season with salt and pepper.
2 Heat remaining olive oil in a non-stick frying pan over medium heat. Add spring onion and remaining garlic. Cook for 1 minute. Add coriander and cumin. Cook for 1 minute or until aromatic. Stir in minced lamb and pinenuts. Cook for 1 minute. Season with salt and pepper. Cool. Stir in parsley and egg.
3 Place 4 gow gee wrappers on a flat surface. Brush the edge of one side of wrapper with water. Spoon 2 tsp of lamb mixture into centre of wrappers. Fold remaining half of wrapper over filling and seal edges. Transfer to a tray lined with baking paper. Repeat with remaining wrappers.
4 Line a bamboo steam basket with baking paper. Place wrappers into basket in a single layer. Place covered basket over a saucepan of simmering water. Cook for 8-10 minutes or until wrapper is cooked and filling is heated through. Serve topped with chunky tomato sauce, extra parsley and haloumi.