Uzbek Boiled Meat Dumplings in Aromatic Onion Broth

Be the first to rate

(No Ratings Yet)

Loading...

Tiny hand-folded dumplings filled with seasoned ground lamb are simmered in a clear, peppery onion broth for a hearty Uzbek classic. Each bite delivers tender dough wrapped around juicy, aromatic meat. Finish with fresh herbs and a splash of vinegar for an authentic touch.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 16 gFat
• 6 gSaturated Fat
• 55 gCarbs
• 3 gFiber
• 2 gSugar
• 26 gProtein
• 780 mgSodium
• 430 mgPotassium
• 65 mgCalcium
• 4.5 mgIron
• 4 mgVitamin C
• 35 mcgVitamin A

Ingredients

For the dough

• 2 1/2 cups (315 g) all-purpose flour, plus more for dusting
• 1 large egg
• 1/2 tsp fine salt
• 1/2 tsp olive oil
• About 2/3 cup (160 ml) cool water

For the lamb filling

• 300 g (about 10 oz) ground lamb (or half lamb, half beef)
• 1 small onion, very finely diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp freshly ground black pepper
• 3/4 tsp salt
• 2 tbsp cold water

For the broth

• 7 cups (1.65 L) water or light lamb broth
• 1 large onion, peeled and halved
• 1 bay leaf
• 6 whole black peppercorns
• 1 tsp salt

For serving

• 1/3 cup chopped fresh dill and cilantro
• White vinegar, sumac, or tomato sauce for the table
• Crushed red pepper (optional)

Directions

1. Make the dough: In a bowl, whisk the flour and salt. Make a well, add the egg, oil, and most of the water, then stir and knead for 8-10 minutes until smooth and elastic. Cover and rest 25-30 minutes.
2. Meanwhile, prepare the filling: combine the ground lamb, finely diced onion, garlic, cumin, coriander, black pepper, salt, and cold water in a bowl. Mix vigorously with your hand or a spoon for 2 minutes until the mixture becomes slightly sticky and cohesive.
3. Roll the rested dough on a lightly floured surface into a thin sheet about 1/16 inch (1.5 mm) thick. Cut into 1.5-inch (4 cm) squares; keep the remaining dough covered with a damp towel to prevent drying.
4. Place about 3/4 teaspoon of filling in the center of each square. Fold two opposite corners together over the filling to form a small triangle or bundle, then pinch the edges firmly to seal. Repeat with all squares, arranging finished dumplings on a floured tray.
5. Prepare the broth: combine water or broth with the halved onion, bay leaf, peppercorns, and salt in a wide pot. Bring to a gentle boil and simmer 10 minutes to infuse the flavors, then fish out and discard the onion halves.
6. Bring the broth to a steady boil. Carefully drop the dumplings in, giving one gentle stir so they do not stick to the bottom. Cook at a low boil for 8-10 minutes, until the dumplings float and the dough is tender and fully cooked through.
7. Taste the broth and adjust salt. Ladle the dumplings and broth into warm bowls, making sure each bowl gets a generous share of dumplings.
8. Sprinkle generously with chopped dill and cilantro and serve immediately, passing vinegar, sumac, or tomato sauce at the table so each diner seasons to taste.

Cook’s Notes

• Keep the dough and cut squares covered with a damp cloth at all times; the small wrappers dry out and crack quickly.
• For the most tender filling, use cold water and chop the onion extremely fine so it dissolves into the meat during cooking.
• Freeze uncooked dumplings in a single layer on a floured tray, then transfer to a zip-top bag; cook straight from frozen, adding 2-3 minutes to the boil.
• If you cannot find lamb, a 50/50 mix of beef and pork also works well and stays juicy.
• Traditional accompaniments include katyk (salty Uzbek yogurt) or a simple tomato-garlic sauce; a squeeze of lemon stands in nicely.

You might also like

Asian

Uzbek Sesame-Crusted Lamb and Pumpkin Hand Pies

Asian

Uzbek Cold Lamb Noodle Bowl

Asian

Samsa Uzbek Baked Meat Pie

Asian

Uzbek Lamb and Vegetable Soup