Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Stuffing | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- DOUGH
- 1 package (7 grams) dry yeast or 20 oz. fresh yeast
- 1 cup warm water
- 4 cups flour
- 1 tsp salt
- 1 egg yolk mixed with 1 TBSP water (egg glaze)
- STUFFING
- 2 pounds pumpkin or calabasa, cut into 1/2-inch cubes.
- 1 pound onions, chopped
- 1/2 tsp hot red chili flakes
Directions
Dissolve the yeast in 1/2 cup warm water and let it proof for 10 minutes.
Put the flour into a large bowl. Mix in the salt and yeast mixture and
gradually add 1/2 cup water, or enough to prepare a soft moist dough. Knead the dough for 5 minutes, sprinkling with flour if necessary to ease handling. Return the dough to the bowl, cover with a kitchen towel and let it rise for 1 hour. Punch down the dough, which is now ready to prepare the dumplings.
Mix the pumpkin and the onions together in a pan. Cover and cook over
low heat for 1/2 hour or more to reduce the bulk and soften the vegatables. Considerable liquid may accumulate. Uncover the pan and cook for 10 minutes more. Drain the mixture through a metal sieve to pour off all the liquid. Turn out into a bowl and stir in the chili flakes. Cool.
Roll out the dough into a long sausage shape about 3 inches in diameter. Pull off 1/3 cup dough, about 2 onces, and roll this out into a pancake about 4 inches in diameter and 1/4 inch thick. Put 1 generous tablespoon of the stuffing into the center and fold over the top toward the center. Then fold the left and right sides over toward the center to shape a closed triangle. Pinch the folds togetherto seal. Paint the top of the dumpling with egg glaze and put on an oiled baking sheet.
Bake in a 375 degree oven for 20 minutes to brown the top
Serve warm. Makes 20 dumplings
Category:Uzbekistanian Recipes
Category:Uzbekistanian Vegetarian