Uzbek Dumplings Recipe


  • 3 cups flour
  • 1 teaspoon of salt
  • Warm water

For internal mortar;

  • 500 grams ground beef
  • 1 onion
  • 3 spring onions
  • 2 bell peppers
  • 1 carrot grated
  • Salt and pepper

For the sauce;

  • 2 cloves of garlic
  • 2 tablespoons of vinegar
  • Half a teaspoon of oil
  • 1 teaspoon red pepper flakes

Preparation Of

For Uzbek ravioli, knead the ravioli dough with flour, salt and warm water. While the dough is resting, finely chop the onion, spring onions and peppers. Get them in the mincemeat. Prepare the stuffing of the ravioli by adding some water after adding grated carrots, salt and pepper.

Then divide the dough into two meringues and roll them out not too thin. Cut it into big squares and put a lot of stuffing in the middle. Cut the dough in half first. Then join the two edges. If you want to make it round, close the mouth of the ravioli by pleating them. Then boil water in a saucepan. Put a perforated colander on it and steam the ravioli for 40-45 minutes. In the presentation, heat the garlic, red pepper in oil and add the vinegar. Drizzle this over the ravioli service.

Uzbek Dumplings Service/Presentation;

When cooked, Uzbek manti is usually served over rice with carrots. You can serve it like this or by pouring the sauce on it. Enjoy your meal.

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