Roasted Red Kuri and Shiitaki Dumplings in a Hearty Lamb Sauce

3 1/2 cups whole grain flour (or whole wheat)

1 1/2 cups luke warm water (may vary based on altitude and humidity)

1 teaspoon dry active yeast

2 tablespoons vegetable oil

1 tablespoon ghee

1 tablespoon sugar

1 teaspoon salt 

Pour the flour in the mixer bowl, add salt and mix well. Bloom the yeast with sugar in 2 tablespoons of  luke warm water. Add oil, ghee and yeast mix to flour and slowly start adding the water as you mix. Add water as needed to get all the flour incorporated well. Continue mixing until the edges of the mixer bowl are cleaned out (about 1 minute or 2). Test the dough with your finger. If too stiff or resistant, add a touch more water and mix again until all blended and bowl is cleaned agai n. Repeat as needed. Place covered in a bowl to rise for one hour. Divide dough into 3 large balls and let rest again covered for 30 minutes before handling. Place a ball on a floured surface and roll out with a rolling pin to about 1/8 inch thick, cut the dough in circles (I used 3" cutter), place a teaspoon of the of the stuffing in the center, fold over and seal edges shut, then bring end points together and tuck one under the other.  Bake at 500ºF for approx. 8 minutes until dough is baked. Remove and set aside.  You will need approx. 24-28 dumplings.  Add more if you like.  The rest make a great snack.

* Substitute with wonton wrappers 

Stock 

3-4 lamb shanks

3 tbsp olive oil

1 tsp sea salt 

Freshly ground pepper

6-8 cups water

3 sprigs thyme, fresh

2 bay leaves

1 inch ginger, sliced in half

1 cinnamon stick

5-6 cardamom pods, cracked

10 peppercorns, whole

2 tsp sea salt

In a heavy bottom pot, heat oil.  Sprinkle shanks with salt and pepper and rub through.  Sauté in oil until browned on all sides. Add spices and herbs, water and bring to a boil.  Reduce heat and simmer for an hour to an hour and a half until the lamb meat is tender and falling off the bone.  Remove shanks and strain the stock into a bowl and set aside.

Sauce

5 cups lamb stock

1 cup chick peas (garbanzo beans), skin removed *

1 small onion

3 tbsp pomegranate molasses

2 tbsp olive oil

1 tbsp tomato paste

1 tsp fresh ginger, grated

1 tsp sea salt (adjust to taste)

Pinch of nutmeg

Freshly ground pepper

Sauté onions in a large pot with olive oil until tender, add ginger, nutmeg, salt and pepper and mix.  Add molasses and paste then stock.  Once all incorporated, add chick peas (garbanzo beans).  With a hand held blender, pulse a few times to crush the chick peas.  The goal is to keep it chunky.  Add whole  lamb shanks (for a manly dish) or lamb meat only.  Simmer covered for 30 minutes.  Add dumplings and continue to simmer gently for another 15 minutes until dumplings absorb some of the sauce. You'll know when they're not floating anymore.  Keep stirring to a minimum at this point, the dumplings are delicate and tear easily.  

* To remove the skin from the chick peas, drain the peas and place between two paper towels and rub together.