Leg of Mutton Dumpling

Ingredients

• 3 pounds Leg of lamb, trimmed (Knuckle bone end removed, any sharp projections trimmed)
• 2 teaspoons Black pepper, ground (For seasoning the meat)
• 1.5 teaspoons Salt (For seasoning the meat)
• 3 cups All-purpose flour (For the pastry)
• 1 cup Semolina flour (Adds texture to the pastry)
• 1 cup Beef suet, finely chopped or grated (Can substitute with butter or shortening if suet unavailable)
• 0.5 teaspoon Salt (For the pastry dough)
• 0.5 cup Cold water (For binding the pastry, adjust as needed)
• 2 tablespoons Butter, softened (For greasing the cloth)
• 2 tablespoons All-purpose flour (For dusting the cloth)

Instructions

1. 1Clean and pick through the beef suet, removing any membranes. Finely chop or grate the suet, then shape it into a flat circular cake about 6 inches in diameter.
2. 2In a large bowl, combine the all-purpose flour, semolina flour, and salt for the pastry. Add cold water gradually and knead well until you have a smooth, firm dough. Divide the dough into two equal portions.
3. 3Shape each dough portion into a flat circular cake about 6 inches in diameter. Place the suet cake between the two flour cakes. Roll the three layers together into a large rectangle. Fold the pastry in half, then in half again. Roll out again to about 1/4 inch thickness, large enough to completely encase the leg of lamb.
4. 4Clean and trim the leg of lamb, cutting away the end of the knuckle bone and any sharp projections that might pierce the pastry. Pat dry with paper towels. Sprinkle the entire leg generously with ground black pepper and salt, rubbing it into the meat.
5. 5Place the seasoned leg of lamb in the center of the rolled-out pastry. Wrap the pastry around the lamb, ensuring it is completely enclosed. Use a little cold water to seal all the edges and joinings, pressing firmly to create a tight seal with no gaps.
6. 6Lay out a large, strong kitchen cloth or muslin. Spread the softened butter evenly over the cloth, then dust it generously with flour. This will prevent the dumpling from sticking.
7. 7Place the pastry-wrapped lamb in the center of the prepared cloth. Gather the cloth around the dumpling and tie it securely at the top with kitchen string, leaving enough string to create a loop for suspending the dumpling during boiling.
8. 8Fill a very large pot with water and bring to a rolling boil. Suspend the dumpling in the boiling water using the string loop, ensuring it hangs freely and does not touch the bottom of the pot. You can tie the string to a wooden spoon laid across the top of the pot. Maintain a steady boil for 3 to 4 hours, adding more boiling water as needed to keep the dumpling fully submerged.
9. 9Carefully remove the dumpling from the boiling water and immediately plunge it into a large bowl or tureen of cold water for 2 to 3 minutes. This will strengthen the pastry and prevent it from bursting when unwrapped.
10. 10Remove the dumpling from the cold water and carefully untie the cloth. Transfer to a large serving platter. Cut away the cloth and present the dumpling whole, or slice it at the table. Serve immediately with gravy or vegetables.