Shumal Steam / Fried (3) Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center, and add the warm water and olive oil. Gradually mix together until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.

Cook the Filling

In a large skillet over medium heat, add a small amount of oil and sauté the chopped onions until translucent. Add the minced garlic and cook for an additional minute.

Add Meat and Seasoning

Add the ground beef or lamb to the skillet. Cook until browned. Stir in the chopped parsley, cumin, black pepper, and salt. Mix well and remove from heat. Allow the mixture to cool.

Roll Out the Dough

Divide the rested dough into small balls. On a floured surface, roll each ball into a thin circle, about 6 inches in diameter.

Fill the Dough

Spoon a generous amount of the meat filling into the center of each dough circle. Fold the edges over to create a semi-circle and pinch to seal tightly.

Heat the Oil

In a deep frying pan, heat the oil over medium heat until hot but not smoking.

Fry the Shumal

Carefully add the filled dumplings to the hot oil, a few at a time. Fry until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.