4 Serves
70 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 onions, salt, and black pepper in a mixing bowl.
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UzbekVitamin E
1 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
204 µg / 400 µgCalcium
51 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
52 mg / 420 mgPhosphorus
300 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
645 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
53 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
12 g / 20 gCholesterol
83 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Roll out the dough thinly and cut into squares. Place a spoonful of the meat filling in the center of each square and seal the edges tightly to form the dumplings.
Grease the tiers of the steamer with a little vegetable oil to prevent sticking. Arrange the dumplings in the steamer, ensuring they do not touch.
Steam the dumplings over boiling water for approximately 20 to 25 minutes until the dough is cooked through and the filling is tender.
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