4 Serves
66 Mins
Prepare the dough by mixing flour and water, then knead until smooth and let it rest. Prepare the filling by mixing ground lamb with finely chopped onions, salt, and pepper.
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KyrgyzVitamin E
2 mg / 15 mgVitamin K
10 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
40 µg / 400 µgCalcium
128 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
44 mg / 420 mgPhosphorus
270 mg / 1,250 mgPotassium
431 mg / 4,700 mgSodium
739 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
3 g / 28 gSugar
4 g / 50 gSaturated Fat
13 g / 20 gCholesterol
91 mg / 300 mgCaffeine
0 mgNet Carbs
62 gAlcohol
0 g
Roll out the dough thinly using a rolling pin and cut into small squares. Place a small amount of the filling in the center of each square and fold the edges to seal.
Heat vegetable oil in a large frying pan over medium heat. Arrange the dumplings in the pan and cook until the bottoms are golden brown.
Add a small amount of water to the pan, cover, and steam until the dumplings are tender. Season with salt and pepper to taste and serve hot with yogurt.
29
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Armenian