Uzbek Chuchvara Dumplings in Beef Broth

What you need

• 500 g (1 lb 2 oz) all-purpose flour, plus extra for rolling
• 1 large egg
• 200 ml (3/4 cup) water, lukewarm
• 1 tbsp sunflower oil
• 2 tsp salt, 1 tsp for the dough, 1 tsp for the filling
• 300 g (10 oz) ground lamb
• 200 g (7 oz) ground beef
• 2 onions, medium, very finely chopped
• 1 tsp black pepper, freshly ground, plus extra for serving
• 1 tsp ground cumin
• 1.5 l (6 cups) beef broth, hot, for serving
• 1 bunch fresh dill, chopped

Method

Restated from the original video

1. 1

   Mix the flour with 1 tsp of the salt in a large bowl. Whisk the egg, water and sunflower oil together and pour into the flour.

2. 2

   Knead for 8-10 min into a stiff, smooth dough. Cover and rest for 30 min.

3. 3

   Mix the lamb, beef, onions, the remaining 1 tsp salt, the pepper and cumin. Knead the filling for 2 min until evenly combined and sticky.

4. 4

   Halve the dough. Roll each half on a floured surface into a sheet thin enough to see your hand through, about 1 mm.

5. 5

   Cut each sheet into 4 cm (1 1/2 in) squares.

6. 6

   Put about 1/2 tsp filling in the centre of each square.

7. 7

   Fold each square corner to corner into a triangle and pinch the edges shut. Wrap the two bottom corners around a fingertip and press them together.

8. 8

   Spread the dumplings on a floured tray without touching. At this point they can be frozen.

9. 9

   Bring a large pot of salted water to a boil and heat the broth in a second pot.

10. 10

    Cook the dumplings in batches in the boiling water until they float and the filling is cooked through, no pink inside, 5-7 min.

11. 11

    Lift the dumplings out with a slotted spoon into bowls. Ladle over the hot broth, then add the dill and a little black pepper.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.