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Uzbek dumplings
National dish, Uzbek dumplings, is served in its country on both holidays and weekdays. Figuratively speaking, it is a thick hearty soup with small dumplings. Uzbek dumplings are prepared either in a deep frying pan or in a wide pot.
Ingredients
Show ingredients
Broth:
- meat – 200 g;
- potatoes – 320 g;
- carrots – 120 g;
- white onion – 100 g;
- canned tomatoes or tomato paste – 50 g;
- water – 1350 ml;
- garlic – 2 cloves;
- salt – 1 tsp or to taste;
- bay leaf – 1 leaf;
- ginger – small piece;
- fresh basil – a few sprigs.
Dough:
- flour (wheat) – 350 g;
- water – 150 ml;
- salt – 1 tsp;
- odorless vegetable oil – 15 g.
Filling:
- meat – 300 g;
- onion – 130 g;
- water – 2 tbsp;
- salt – 1/2 tsp;
- black pepper – 1/2 tsp.
Preparation
- Prepare the ingredients for the broth. It is better if the meat is not too lean. The soup should turn out thick and hearty, so it’s not advisable to take too much water; you can only slightly (by about 50 milliliters) increase or decrease the amount from that specified in the recipe.
- Gather all the ingredients for the dough. The water should be hot (about 50-60 degrees), and the flour should be sifted beforehand.
- Prepare everything for the filling. If lean meat is used, it is advisable to add a third of lamb fat to it. Water is needed for greater juiciness.
- Start by chopping for the broth. Cut the meat into small pieces (about 1.5-2 centimeters).
- Chop the onion and carrot into medium cubes (about 1 centimeter). Set the preparations aside for now.
- Grind the meat with onion into minced meat.
- Add water to it so that the dumplings are juicy. Slightly knead the minced meat with your hands, allowing all the moisture to enter the meat.
- Add salt and pepper to the filling. Knead the mixture with your hands once more. Cover it with plastic wrap and let it stand on the table.
- Start preparing the dough. Pour hot water into the bowl with flour and salt.
- Stir the mixture with a spoon and add vegetable oil.
- Knead the dough with your hands in the same bowl.
- Continue kneading for 5 minutes on the table.
- After that, the dough will become soft and homogeneous. Let it rest, covering it with a bowl.
- Meanwhile, you can continue preparing the vegetables for the broth. Dice the potatoes finely.
- Chop the garlic, ginger, and basil with a knife.
- In a deep frying pan, sauté the onion in 20 milliliters of vegetable oil until it softens slightly.
- Push the onion to the side, and put the pieces of meat in the free space. Sauté them for 2 minutes at maximum heat. Do not forget to stir the onion during this time.
- Add carrots. Stir everything and reduce the heat.
- After a minute, add the diced potatoes to the frying pan.
- Immediately add the pieces of canned tomatoes or the paste. Increase the heat again and sauté the mixture for about 30 seconds.
- Pour in hot water.
- The soup should be thick, but the small dumplings (dumplings) should fit in there.
- Add aromatic spices and salt to the broth.
- After boiling, reduce the heat, cover the frying pan with a lid, and cook the soup for 40 minutes.
- This time is just enough to shape the dumplings. The dough has rested and become very elastic and smooth. Knead it once more.
- For easier work, divide the dough ball into 3 parts.
- Roll out a thin (about 2-3 millimeters) layer. Cut it into strips 5-6 centimeters wide.
- Next, cut the strips into squares.
- Place the filling in the center.
- Start shaping the dumplings – fold the square diagonally and carefully seal the edges of the resulting triangle.
- Join the ends of the wide part of the triangle..
- Place the prepared dumplings on a board dusted with flour.
- After the specified time, increase the heat and load all the dumplings into the soup. Since the mass is very thick, carefully stir it, lifting the dumplings from the bottom with a spatula.
- After boiling, cook the soup for 2 minutes, then let it sit covered for another 2 minutes. The dumplings are ready in Uzbek style.
Dumplings are served immediately after preparation. They are ladled into serving bowls and, if desired, sprinkled with fresh herbs. This is a very aromatic, juicy, and hearty dish. After trying it at least once, you will want to make it again.
