Uzbek meat-filled pastries
Description
Here is a simple recipe for Uzbek meat-filled pastries, easy to follow thanks to step-by-step photos, so anyone can recreate it. Serve them with sour cream, tomato sauce, or meat broth. Enjoy them cooled down or slightly warm.
Instructions
- 1
Step 1
1. First, prepare a firm and elastic dough. Dissolve salt (1-2 spoons) in about 400 milliliters of water and gradually add sifted flour. Melt a quarter of the lard, let it cool slightly, then pour it into the dough. Continue adding flour until the dough becomes dense, like dumpling dough. Cover the finished dough with plastic wrap and place it in the refrigerator.
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Step 2
2. Wash and dry the meat, then cut it into small pieces. You can use not only classic lamb, but also chicken, for example.
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Step 3
3. Finely chop the tail fat. It can be substituted with regular pork fat if available.
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Step 4
4. Peel the onion and chop it. There should be a lot of onion to make the filling juicier. Combine all the filling ingredients and mix thoroughly. Season with salt and pepper to taste.
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Step 5
5. It's time to take out the dough and start the main process. Divide it into equal parts and roll each part out.
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Step 6
6. Place the filling in the center, leaving space at the edges so that the Uzbek meat dumplings can be properly sealed at home.
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Step 7
7. Join the edges of the dough, forming a triangle. If the dough does not stick well, you can moisten the edges with a little water.
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Step 8
8. Place the buns on a greased baking sheet or one lined with parchment paper, seam side down. For a more appetizing crust, brush the tops with a little oil or beaten egg. Bake in the oven for 35–50 minutes, depending on the type of meat.
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Step 9
9. That's the entire recipe for Uzbek meat-filled pastries. If desired, you can sprinkle them with sesame seeds on top.