Tasty boiled dumplings from Kyrgyz Republic


  • 2 pounds ground beef or mutton
  • 2 onions, finely diced
  • 1/2 cup vegetable oil
  • 5 cups flour
  • 1 1/2 teaspoon salt
  • 1 egg, beaten
  • 1/2 - 3/4 cups warm water
  • Pepper to taste


  • Combine meat, onions, and oil in large mixing bowl.
  • Season to taste with salt and pepper.
  • Set aside.
  • Sift flour and salt in a large mixing bowl and make a well in the center.
  • Pour egg and 1/2 cup water into center of flour.
  • Mix with hands, adding remaining water by the tablespoon until dough forms but is not sticky.
  • Knead dough 2 minutes; let rest 30 minutes.
  • Transfer dough to floured board and divide into 4 equal pieces.
  • Roll each piece to 1/8-inch thickness.
  • Use a small glass to cut dough into circles.
  • Place 1/2 tablespoon of meat mixture atop dough.
  • Dip fingers into warm water and fold dough into half-moon shape.
  • Bring corners together and pinch to hold.
  • Cook in a large pot of boiling salted water until they float to the top, about 10 minutes.
  • Serve in a broth or on their own, topped with sour cream, butter, or chili paste.


To make potato dumplings, replace the meat with mashed potatoes and omit one onion.


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