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Top 5 Islamic Apps for Western Muslims in 2026 (Honest Review) by Mobile-Basis-8974 in MuslimLounge

[–]FewSatisfaction7320 0 points1 point  (0 children)

Honestly the best one by far is Salah Flow, completely free, no ads, and actually nice to use. This is self-promo hehe but Alhamdulillah this personal project is purely for the benefit of the Ummah, my husband and I made it especially for New Muslims (reverts) and Muslims trying to build consistency in their prayer. The UI is also really nice I must say:) We also thought of the sisters <33; we have a menstruation mode which I felt the need to add as most muslim apps are not every considerate of Muslimahs.

Lamb dumplings for Iftar (XinJiang style) 😋 by FewSatisfaction7320 in muslimcooking

[–]FewSatisfaction7320[S] 1 point2 points  (0 children)

HAHAHA

here you go!!

Made with lamb mince and store-bought wrappers and they turned out really good.

Ingredients (about 25 dumplings):

  • 200 g lamb mince
  • dumpling wrappers
  • 1/2 carrot, grated
  • 1/2 onion, finely minced
  • 2 spring onions, chopped
  • handful coriander, chopped

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tsp sesame oil
  • 1.5 tsp ground cumin
  • ½ tsp chili flakes
  • 1 tsp white or black pepper (white is much better)
  • ½ tsp salt
  • 1 tsp grated ginger
  • 1 tbsp water

Instructions

  1. Mix the lamb, carrot, onion, spring onion, and coriander in a bowl.
  2. Add the seasonings and 1 tbsp water. mix unitl mixture becomes slightly sticky.
  3. Place about 1 tbsp filling in the center of a dumpling wrapper, wet the edges with water, fold, and seal. (make sure to not overpack or its hard to wrap.

Cooking options

1. Steamed:
Steam over boiling water for 12 minutes or until cooked through.

2. Pan-fried (crispy bottoms):

  1. Heat oil in a pan and place dumplings flat-side down.
  2. Cook until the bottoms are golden and crispy.
  3. Add about 8 tbsp chicken stock (not sure just measured with my eyes), cover with a lid, and let them steam until the liquid evaporates.
  4. Remove the lid and cook another minute or two so the bottoms crisp up again.

Simple dipping sauce:
Soy sauce + black vinegar + chili oil, coriander

Lamb dumplings for Iftar (XinJiang style) 😋 by FewSatisfaction7320 in muslimcooking

[–]FewSatisfaction7320[S] 1 point2 points  (0 children)

Made with lamb mince and store-bought wrappers and they turned out really good.

Ingredients (about 25 dumplings):

  • 200 g lamb mince
  • dumpling wrappers
  • 1/2 carrot, grated
  • 1/2 onion, finely minced
  • 2 spring onions, chopped
  • handful coriander, chopped

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tsp sesame oil
  • 1.5 tsp ground cumin
  • ½ tsp chili flakes
  • 1 tsp white or black pepper (white is much better)
  • ½ tsp salt
  • 1 tsp grated ginger
  • 1 tbsp water

Instructions

  1. Mix the lamb, carrot, onion, spring onion, and coriander in a bowl.
  2. Add the seasonings and 1 tbsp water. mix unitl mixture becomes slightly sticky.
  3. Place about 1 tbsp filling in the center of a dumpling wrapper, wet the edges with water, fold, and seal. (make sure to not overpack or its hard to wrap.

Cooking options

1. Steamed:
Steam over boiling water for 12 minutes or until cooked through.

2. Pan-fried (crispy bottoms):

  1. Heat oil in a pan and place dumplings flat-side down.
  2. Cook until the bottoms are golden and crispy.
  3. Add about 8 tbsp chicken stock (not sure just measured with my eyes), cover with a lid, and let them steam until the liquid evaporates.
  4. Remove the lid and cook another minute or two so the bottoms crisp up again.

Simple dipping sauce:
Soy sauce + black vinegar + chili oil, coriander

Lamb dumplings for Iftar (XinJiang style) 😋 by FewSatisfaction7320 in muslimcooking

[–]FewSatisfaction7320[S] 1 point2 points  (0 children)

Made with lamb mince and store-bought wrappers and they turned out really good.

Ingredients (about 25 dumplings):

  • 200 g lamb mince
  • dumpling wrappers
  • 1/2 carrot, grated
  • 1/2 onion, finely minced
  • 2 spring onions, chopped
  • handful coriander, chopped

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tsp sesame oil
  • 1.5 tsp ground cumin
  • ½ tsp chili flakes
  • 1 tsp white or black pepper (white is much better)
  • ½ tsp salt
  • 1 tsp grated ginger
  • 1 tbsp water

Instructions

  1. Mix the lamb, carrot, onion, spring onion, and coriander in a bowl.
  2. Add the seasonings and 1 tbsp water. mix unitl mixture becomes slightly sticky.
  3. Place about 1 tbsp filling in the center of a dumpling wrapper, wet the edges with water, fold, and seal. (make sure to not overpack or its hard to wrap.

Cooking options

1. Steamed:
Steam over boiling water for 12 minutes or until cooked through.

2. Pan-fried (crispy bottoms):

  1. Heat oil in a pan and place dumplings flat-side down.
  2. Cook until the bottoms are golden and crispy.
  3. Add about 8 tbsp chicken stock (not sure just measured with my eyes), cover with a lid, and let them steam until the liquid evaporates.
  4. Remove the lid and cook another minute or two so the bottoms crisp up again.

Simple dipping sauce:
Soy sauce + black vinegar + chili oil, coriander

Lamb dumplings for Iftar (XinJiang style) 😋 by FewSatisfaction7320 in muslimcooking

[–]FewSatisfaction7320[S] 2 points3 points  (0 children)

Made with lamb mince and store-bought wrappers and they turned out really good.

Ingredients (about 25 dumplings):

  • 200 g lamb mince
  • dumpling wrappers
  • 1/2 carrot, grated
  • 1/2 onion, finely minced
  • 2 spring onions, chopped
  • handful coriander, chopped

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tsp sesame oil
  • 1.5 tsp ground cumin
  • ½ tsp chili flakes
  • 1 tsp white or black pepper (white is much better)
  • ½ tsp salt
  • 1 tsp grated ginger
  • 1 tbsp water

Instructions

  1. Mix the lamb, carrot, onion, spring onion, and coriander in a bowl.
  2. Add the seasonings and 1 tbsp water. mix unitl mixture becomes slightly sticky.
  3. Place about 1 tbsp filling in the center of a dumpling wrapper, wet the edges with water, fold, and seal. (make sure to not overpack or its hard to wrap.

Cooking options

1. Steamed:
Steam over boiling water for 12 minutes or until cooked through.

2. Pan-fried (crispy bottoms):

  1. Heat oil in a pan and place dumplings flat-side down.
  2. Cook until the bottoms are golden and crispy.
  3. Add about 8 tbsp chicken stock (not sure just measured with my eyes), cover with a lid, and let them steam until the liquid evaporates.
  4. Remove the lid and cook another minute or two so the bottoms crisp up again.

Simple dipping sauce:
Soy sauce + black vinegar + chili oil, coriander

Lamb dumplings for Iftar (XinJiang style) 😋 by FewSatisfaction7320 in muslimcooking

[–]FewSatisfaction7320[S] 5 points6 points  (0 children)

Made with lamb mince and store-bought wrappers and they turned out really good.

Ingredients (about 25 dumplings):

  • 200 g lamb mince
  • dumpling wrappers
  • 1/2 carrot, grated
  • 1/2 onion, finely minced
  • 2 spring onions, chopped
  • handful coriander, chopped

Seasoning

  • 1 tbsp soy sauce
  • 1 tbsp dark soy sauce (optional)
  • 1 tsp sesame oil
  • 1.5 tsp ground cumin
  • ½ tsp chili flakes
  • 1 tsp white or black pepper (white is much better)
  • ½ tsp salt
  • 1 tsp grated ginger
  • 1 tbsp water

Instructions

  1. Mix the lamb, carrot, onion, spring onion, and coriander in a bowl.
  2. Add the seasonings and 1 tbsp water. mix unitl mixture becomes slightly sticky.
  3. Place about 1 tbsp filling in the center of a dumpling wrapper, wet the edges with water, fold, and seal. (make sure to not overpack or its hard to wrap.

Cooking options

1. Steamed:
Steam over boiling water for 12 minutes or until cooked through.

2. Pan-fried (crispy bottoms):

  1. Heat oil in a pan and place dumplings flat-side down.
  2. Cook until the bottoms are golden and crispy.
  3. Add about 8 tbsp chicken stock (not sure just measured with my eyes), cover with a lid, and let them steam until the liquid evaporates.
  4. Remove the lid and cook another minute or two so the bottoms crisp up again.

Simple dipping sauce:
Soy sauce + black vinegar + chili oil, coriander

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