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Dumplings are a staple of many cultures, and eastern Europe is no exception.  This recipe has been passed down from many generations on my Lithuanian side of the family, but of course I had to add my own (curry-flavoured) twist.  The Lithuanians call these dumplings 'koldūnai' but it more commonly is known as 'pelmeni'.

I am happy to share this recipe with all of you, every time we make it I am reminded of my grandmother.  This dish is typically a family-wide operation, so I only attempt this recipe with 2-3 willing participants helping me.

ingredients

Meat filling

• 400g ground lamb
• 200g ground beef
• 1 small onion, very finely diced
• 1 clove garlic, very finely diced
• 1/4 cup water
• 1 tsp SPICEFIEND Curry Flavoured Spice Melange
• 1/4 tsp thyme (fresh if possible)
• 1/8 tsp pepper
• 1/8 tsp salt

Dough

• 4 cups all-purpose flour
• 2 cups water
• 1 egg
• 1 tbsp cooking oil
• 1/4 tsp salt

instructions

1. Chop onion and garlic as finely as possible
2. In a large bowl, mix onion, garlic, lamb, beef, water, pepper, salt, thyme, and Curry Spice Melange.  Once consistent, roll meat mixture into small meatballs (or shaped to match the size of the dumpling)
3. Roll 1/4 of dough on a floured surface, and use a drinking cup to cut out dumpling shapes.  You can also use a ravioli maker; in this case simply lay the dough out onto the ravioli maker, covering the entire ravioli maker
4. Place meatballs in the center of the cut dumpling shapes.  If using a ravioli maker, place meatballs in the divots
5. Fold the cut dumpling dough over to cover the meatball, and press on the edges to seal in the meatball.  If using a ravioli maker, roll a similar sized sheet of dough to cover the meatballs.  Roll dough over ravioli maker to seal the dumplings.  Place completed dumplings on floured baking pan to prevent dumplings from sticking together, and cover pan with towel to prevent dumplings from drying out.  You can freeze extra dumplings in the baking sheet, and place in a large ziploc bag once frozen.  Dumplings will stick together if frozen directly in ziploc bag
6. Boil in large pot of salted water for 5 minutes.  If cooking from frozen, boil for 7 minutes 
7. Scoop out dumplings and serve with salt, pepper, sour cream and/or hot mustard