Kyalagyosh - Kyrgyz Style Meat Dumplings

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 500g (1.1 lb) ground lamb 500g (1.1 lb) ground lamb
• 2 medium onions, finely chopped 2 medium onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1 teaspoon salt 1 teaspoon salt
• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 250ml (1 cup) water 250ml (1 cup) water
• Sour cream, for serving Sour cream, for serving
• Tomato sauce, for serving Tomato sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 40g (Sugars: 2g)
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground beef, ground lamb, chopped onions, minced garlic, cumin, paprika, black pepper, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   In a separate bowl, combine the flour and water to make a smooth dough. Knead the dough for a few minutes until it becomes elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
3. 3.
   Take a small portion of the dough and roll it out thinly on a floured surface. Using a round cookie cutter or a glass, cut out circles from the dough.
4. 4.
   Place a spoonful of the meat filling in the center of each dough circle. Fold the circle in half and pinch the edges together to seal the dumpling. Repeat this process until all the dough and filling are used.
5. 5.
   To steam the dumplings, place them in a steamer basket lined with parchment paper. Steam for about 15-20 minutes until the dumplings are cooked through.
6. 6.
   To boil the dumplings, bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes until they float to the surface.
7. 7.
   Serve the Kyalagyosh dumplings hot, accompanied by a side of sour cream and tomato sauce.

Treat your ingredients with care...

• Ground beef and lamb — Ensure that the meat is fresh and of high quality. Opt for lean cuts to reduce the fat content in the filling.
• All-purpose flour — Use a good quality flour for the dough to achieve the desired texture. If the dough is too sticky, add a little more flour while kneading.

Tips & Tricks

• For a twist, add a small amount of grated carrot or finely chopped herbs to the meat filling for added flavor and color.
• To save time, you can prepare the meat filling in advance and refrigerate it until ready to use.
• If you prefer a spicier taste, add a pinch of chili flakes or a dash of hot sauce to the meat filling.
• Experiment with different dipping sauces such as yogurt-based sauces or spicy chili sauces to enhance the flavor of the dumplings.
• Leftover dumplings can be frozen and reheated later for a quick and delicious meal.

Serving advice

Serve the Kyalagyosh dumplings hot, allowing the aroma to entice your senses. Place a dollop of sour cream on top of the dumplings and drizzle them with tangy tomato sauce for a burst of flavor. Pair the dish with a fresh salad or pickled vegetables to add a refreshing element to the meal.

Presentation advice

Arrange the Kyalagyosh dumplings on a platter, ensuring they are neatly folded and sealed. Garnish with a sprinkle of fresh herbs such as parsley or dill to add a pop of color. Serve the dish alongside a bowl of sour cream and a small dish of tomato sauce for dipping.