Barak-chuchvara (Uzbek-style dumplings)

Description

The broth for Uzbek-style dumplings can be prepared from water, onion sautéed until golden, salt, pepper, and bay leaf. Preparation: Pass beef through a meat grinder together with onion. Add water to the minced mixture, season with salt and pepper, and mix well. Roll out the dough into a sheet 1–2 mm thick, then cut it into 3×3 cm squares. Place a portion of filling in the center of each square and pinch the edges together. Boil the dumplings in the broth. Serve the dumplings in the broth, topped with sour milk (or sour cream), sprinkled with red pepper and chopped fresh herbs.

Instructions