Uzbek fried dumplings
6 servings
20 minutes
Fried dumplings in Uzbek style are a delightful dish combining a crispy crust and juicy meat filling. This recipe has roots in Uzbek cuisine, where rich flavors and hearty treats are traditionally valued. The dough made from flour, eggs, and water becomes thin and elastic, allowing for the formation of neat dumplings with aromatic meat filling. Onions soaked in spices add special juiciness and zest to the filling. Frying makes the dumplings golden and crispy, revealing the rich taste of the meat. This dish is perfect for festive gatherings or cozy family dinners, providing enjoyment with every bite. It is served with sauces, fresh vegetables or herbs, enhancing the flavor with an Eastern flair.
1
Then roll out the dough to a thickness of 2 mm and cut into 4x4 cm squares.
2
Prepare the minced meat. Pass the meat through a meat grinder. Chop the onion into thin rings, mix with the meat, and season with salt and pepper.
- Meat: 500 g
- Onion: 5 head
- Salt: 2 teaspoons
- Ground black pepper: 1 teaspoon
3
Heat the dish to about 100 degrees, then add the minced meat and fry, stirring constantly until juice is released. Cover with a lid and cool the minced meat in the same dish to room temperature.
- Meat: 500 g
4
Place a teaspoon of filling on each cut piece of dough, shape the dumplings, and fry them in a deep fryer.
- Meat: 500 g
- Wheat flour: 500 g
5
Pour the egg into a large bowl, add water and a teaspoon of salt, whisk until smooth, gradually adding flour to knead the dough. Cover with a napkin and let it rest for 10-25 minutes.
- Chicken egg: 1 piece
- Water: 0.5 glass
- Salt: 2 teaspoons
- Wheat flour: 500 g
