Créé avec l’IA
Uzbek Tuxum Barak (Egg Dumplings)
60 min 260 kcal par portion Moyen
Ingrédients
4 Portions
- all-purpose flour200 g
- large eggs2 pieces
- water100 ml
- vegetable oil1 tablespoon
- salt1 teaspoon
- medium onion1 piece
- chopped fresh dill1 tablespoon
- black pepper1 teaspoon
Instructions
- 1
In a large bowl, combine 200g all-purpose flour and 1 teaspoon salt. Make a well in the center.
- 2
Add 1 large egg, 100ml water, and 1 tablespoon vegetable oil into the well. Mix together until a dough forms.
- 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
Meanwhile, finely chop 1 medium onion and 1 tablespoon fresh dill.
- 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
Roll out the rested dough into a thin sheet (about 2mm thick). Cut into 7-8cm squares.
- 7
Place a small spoonful of the egg filling in the center of each square.
- 8
Fold the dough over the filling to form triangles or rectangles. Press the edges firmly to seal.
- 9
