4 Serves
96 Mins
Prepare the dough by mixing flour and water, then knead until smooth and let it rest. Prepare the filling by combining ground meat, finely chopped onion, salt, and black pepper in a bowl.
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UzbekVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
66 µg / 400 µgCalcium
96 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
105 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
624 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
57 µg / 55 µgFiber
5 g / 28 gSugar
5 g / 50 gSaturated Fat
6 g / 20 gCholesterol
49 mg / 300 mgCaffeine
0 mgNet Carbs
70 gAlcohol
0 g
Roll out the dough thinly using a rolling pin and cut into small squares. Place a spoonful of the meat filling in the center of each square and fold the edges to seal the dumplings.
Bring a large pot of water to a boil and cook the dumplings until they float to the surface. Use a slotted spoon to remove them from the water.
Heat olive oil in a frying pan and lightly sauté the cooked dumplings for a golden finish. Season with additional salt and pepper before serving hot with yogurt.
20
g55
g15
g
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