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1. Melt the 3 tablespoons of butter in 1tablespoon of vegetable oil in a heavy 10- to 12-inch skillet set over high heat. When the fat just begins to brown lightly, add the ground lamb.
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2. Mashing the meat constantly with a fork to break up any lumps, cook for 3 to 5 minutes, or until the lamb is light brown.
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3. Transfer to a large mixing bowl and with a large spoon or your hands, toss with the chopped parsley, coriander, salt and rice. Cool to room temperature.
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4. On a lightly floured surface, roll the dough until it is about ½ inch thick. Lift the dough over the backs of your hands and spread your hands apart gently until the dough stretches almost paper thin.
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5. Lay it flat on the table and with a 2½ -to 3-inch cookie cutter, cut out 76 rounds of the dough. Top half of the rounds with a heaping teaspoon of filling and flatten the filling slightly.
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6. Cover with the remaining rounds and seal the edges by pressing them firmly all around their circumference with the prongs of a fork. With a pastry brush, coat the edges of the dumplings with the beaten egg to seal them even more securely.
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7. Heat the oil in a deep-fat fryer until it reaches a temperature of 375 on a deep-frying thermometer. Fry the dumplings, 6 to 8 at a time, for 2 or 3 minutes, turning them over in the fat until they are evenly browned.
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8. Drain on paper towels and serve hot, with soup or as an appetizer.
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