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Bashkir dumplings

Bashkir Steamed Dumplings (Bishbarmak-Style)

These Bashkir dumplings are a little different from the usual kind, in both shape and filling. They're quicker to fold once you get the hang of it — they have a pointed corner! Raw potato goes into the meat filling, which is unusual for dumplings, and they're cooked in a steamer. The result is really delicious!

naniki

Recipe author

Composition / ingredients

Servings:

Wheat flour

500

Eggs

Water

Salt

Ground meat

Salt

Potato

Butter

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 10 g

Fats 40 % 18 g

Carbohydrates 38 % 17 g

280 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

Make the dough from the eggs, water, flour, and salt in the amounts listed. Let the dough rest for about 20 minutes.
Step 2:

Make the meat filling: traditionally the meat is hand-chopped with a knife — usually a fatty lamb or beef — then combined with potato, onion, salt, and ground pepper.
Step 3:

Finely chop the onion.
Step 4:

Add it to the meat.
Step 5:

Grate the potato on a fine grater and add it to the filling too. Season with salt and a few grinds of pepper.
Step 6:

Roll the dough out into a thin sheet, about 1/8 to 1/4 inch (0.3-0.5 cm), and cut it into squares. Put filling in the center of each square. Fold it in half into a triangle, then bring the two corners together — you'll get little dumplings with pointed "ears."
Step 7:

Steam them on a steamer rack for about 40 minutes; I add a bay leaf to the water.
Step 8:

Serve them hot with broth or sour cream — or, traditionally, with katyk or suzma (Central Asian cultured-milk products, similar to thick yogurt and strained yogurt). So good! Enjoy!