Lamb Gyro Dumplings with Greek Salad

This is a bit of work but totally worth it! Gyro dumplings with a crisp salad – perfect for a fancy Sunday lunch.

1/2 c Greek yogurt
1/2 English cucumber, grated
1 tsp finely grated lemon zest
2 TBSP lemon juice
1 TBSP chopped dill
1/4 tsp cayenne
Salt and Pepper
1 lb ground lamb
1 TBSP canola oil
2 tsp onion powder
1 tsp garlic powder
1 tsp dried mint
1 tsp dried oregano
1 garlic clove, minced
30 small round gyoza (wonton) wrappers

In a medium bowl, whisk the yogurt with the cucumber, lemon zest, lemon juice, the 1 TBSP of chopped dill and the cayenne. Season the tzatziki with salt and pepper. Cover and refrigerate until well chilled, about 20 minutes.
Meanwhile, in a large bowl, combine the lamb with the oil, onion powder, garlic powder, mint, oregano, garlic, 2 teaspoons of salt and 1 teaspoon of pepper and mix well.

On a work surface, brush the rims of 5 gyoza wrappers with water and spoon 1 TBSP of the filling into the center of each. Fold the wrappers over to form half-moons. Seal the edges, pressing out any air, and crimp decoratively. Transfer the dumplings to a parchment paper–lined baking sheet; keep them covered with a moist paper towel. Repeat with the remaining wrappers and filling.

Fill a wok or large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with parchment paper. Set the steamer over the boiling water, cover and steam the dumplings until the filling is cooked through and firm, 6 to 8 minutes. Transfer the dumplings to a platter and garnish with chopped dill. Serve with the tzatziki.

Greek Salad

1 TBSP lemon juice
3 TBSP olive oil
Salt and pepper
3 TBSP fresh oregano, minced
3 – 4 tomatoes, quartered
1 lb cucumber, cut into chuncks
20 brined olives, pittee abd halves
8 oz feta cut into chunks

Toss all ingeredints in a bowl and serves.

Serves 6 – 8.

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