Traditional Uzbek Pork Dumplings with Adjika Sauce
What you'll learn
Mise En Place
Large Pot with Lid
For the Dough
All purpose flour, 3 cups plus more for dusting
Kosher Salt, 1 tsp
Water, 2/3 cup
Sunflower oil, 1 tbsp
Butter & Greek Yogurt, for serving
For the Filling
Yellow onion, 1x
Ground pork, 1 lb
Water, 1/3 cup
Kosher salt, 1 1/2 tsp
Granulated garlic, 1 tsp
Black pepper, 1/2 tsp
Ground cumin, 1/4 tsp
Ground Coriander, 1/4 tsp
For the Ajika Sauce
Medium red bell pepper, 2x
Fresno chili, 1 x
Medium tomato, 1x
Garlic, 2 cloves
Horseradish, 2 tbsp
Red wine vinegar, 2 tbsp
Sugar, 1 tsp
Salt, 1 tsp
- 1 hour before cooking
- In a large bowl, stir together the 3 cups of flour and 1 teaspoon salt. Make a well in the center of the flour and add the eggs, water, and oil.
- Using a fork, carefully whisk the egg mixture until well combined. Slowly start incorporating flour into the egg mixture until the dough forms a shaggy mass. Transfer the dough to a lightly floured work surface and knead until smooth, about 5 minutes. Shape the dough into a ball and wrap in plastic wrap. Let it rest at room temperature until class.
- Finely dice a medium yellow onion.
- In a medium bowl combine the ground pork, onion, kosher salt, granulated garlic, black pepper, cumin, and coriander.
- Mix the ingredients well and then add about ⅓ cup of water and mix until combined. The mixture should be moist but still hold together in one piece.
How to cook
- Shape the Dumplings
- Unwrap the dough and place it on a lightly floured work surface. Divide the dough in half. Lightly roll each half into a sausage shape. Cut each sausage into 12 equal pieces.
- Roll each piece into a 5-inch circle. Place about 2 tablespoons of filling in the center. Pull two opposite edges together and pinch them firmly to seal above the filling. Do the same with the two other edges. You will get an X-like shape. Pinch the corners of the dumpling together to get an infinity-like shape.
- Lightly butter your steamer and arrange the manti about 1 inch apart. Steam for 15-20 minutes or until the filling is juicy and cooked all the way. *If you want to save them for later, place the dumplings on a lightly floured tray or cutting board and freeze them. Once the dumplings are solid, place them in zip locks and store them until needed.
- Make the Ajika Sauce
- Core, seed, and coarsely chop the bell pepper and chili pepper. Roughly chop the tomato. Place into the bowl of a food processor.
- Add the cloves of garlic, freshly grated horseradish, red wine vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Pulse until smooth. Adjust the seasoning to taste.
- Serve the manti with melted butter, yogurt, and ajika sauce. *Refrigerate any excess sauce in an airtight container for up to four weeks. The flavor will continue improving over time.
From the chef
Get ready to explore the rich flavors of Uzbek cuisine as we guide you through crafting these delightful, hand-rolled dumplings filled with succulent pork. Learn the art of creating the perfect dough and mastering the fine balance of spices in the filling. To top it off, we'll delve into the creation of Adjika Sauce, adding a punch of vibrant flavors to these delectable dumplings. It's a class that promises to introduce you to the heart and soul of Uzbek flavors!
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