Uzbek Tuxum Barak (Egg Dumplings)

Instructions

1. 1

   In a large bowl, combine 200g all-purpose flour and 1 teaspoon salt. Make a well in the center.

2. 2

   Add 1 large egg, 100ml water, and 1 tablespoon vegetable oil into the well. Mix together until a dough forms.

3. 3

   Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Cover and let it rest for 30 minutes.

4. 4

   Meanwhile, finely chop 1 medium onion and 1 tablespoon fresh dill.

5. 5

   In a separate bowl, beat 1 large egg. Add the chopped onion, dill, 1 teaspoon black pepper, and a pinch of salt. Mix well to make the filling.

6. 6

   Roll out the rested dough into a thin sheet (about 2mm thick). Cut into 7-8cm squares.

7. 7

   Place a small spoonful of the egg filling in the center of each square.

8. 8

   Fold the dough over the filling to form triangles or rectangles. Press the edges firmly to seal.

9. 9

   Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings in batches and cook for 4-5 minutes, or until they float to the surface.

10. 10

    Remove the dumplings with a slotted spoon and serve hot, optionally garnished with extra dill or a drizzle of melted butter.