📖 Instructions

1. First things first, let's get that kofta mixture singing with flavor! In a large mixing bowl, combine the ground lamb, finely chopped onion, minced garlic, grated ginger, chopped cilantro, chopped mint, ground cumin, coriander, turmeric, red pepper flakes (if you like a bit of heat!), salt, and pepper. Get your hands in there and gently mix everything together until just combined. Be careful not to overmix, or the kofta can become tough. Once mixed, cover the bowl and let it chill in the refrigerator for at least 30 minutes. This allows the flavors to meld together beautifully. I like to give it an hour, if I've got the time.
2. While the kofta mixture is chilling, let’s make the dumpling dough. In a separate, small mixing bowl, whisk together the all-purpose flour and a pinch of salt. Gradually add warm water, mixing with a chopstick or wooden spoon until a shaggy dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. The dough should be soft but not sticky. If it's too sticky, add a little more flour, one tablespoon at a time. If it's too dry, add a teaspoon of water at a time. Shape the dough into a ball, cover it with a damp cloth or plastic wrap, and let it rest for at least 20 minutes. This resting period is super important for gluten development.
3. Now comes the fun part: assembling the dumplings! Divide the dough into smaller, equal-sized portions. I usually aim for about 1-inch balls. On a lightly floured surface, roll out each ball into a thin circle, about 3-4 inches in diameter. Take a spoonful of the chilled kofta mixture (about 1-2 tablespoons) and place it in the center of the dough circle. Bring the edges of the dough up and around the filling, pinching them together to seal the dumpling. You can pleat the edges for a fancy look, or simply pinch them shut – whatever floats your boat! Place the assembled dumplings on a parchment-lined baking sheet to prevent sticking. If your dough is too sticky when trying to seal, dab a tiny bit of water to make sure it sticks.
4. Time to steam those delightful dumplings! Fill a pot with about 1-2 inches of water and bring it to a rolling boil. Place a steamer basket (bamboo or metal) over the pot, ensuring the water doesn’t touch the bottom of the basket. Line the steamer basket with parchment paper or lightly grease it to prevent sticking. Arrange the dumplings in the steamer basket, leaving some space between them to allow for even cooking. Cover the steamer with a tight-fitting lid and steam for about 15-20 minutes, or until the dumplings are cooked through and the kofta filling is no longer pink inside. The dough should look slightly translucent when done.
5. Carefully remove the steamer basket from the pot. Transfer the steamed lamb kofta dumplings to a serving plate. Garnish with fresh cilantro or mint leaves for a pop of color and freshness. Serve hot with your favorite dipping sauce. I'm partial to a spicy yogurt sauce or a tangy chutney!