4 Serves
80 Mins
In a large mixing bowl, combine flour and water to form a firm dough, then knead until smooth and let it rest for 30 minutes.
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UzbekVitamin K
35 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
25 µg / 400 µgCalcium
41 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
16 mg / 420 mgPhosphorus
41 mg / 1,250 mgPotassium
218 mg / 4,700 mgSodium
900 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
6 g / 50 gSaturated Fat
3 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52 gAlcohol
0 g
Finely mince the onion and mix it with the ground meat, salt, and black pepper in a bowl to create the filling.
Roll out the dough thinly on a cutting board and cut into small squares, then place a small amount of filling in the center of each square and fold into traditional dumpling shapes.
Heat vegetable oil in a frying pan over medium heat and lightly brown the dumplings, then finish by boiling them in a pot of salted water until they float.
34
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Japanese