Oromo (Kyrgyz Dumpling)
Servings: 2 Servings
Ingredients
For The Dough
- 150g plain flour
- 1 egg
- 1 pinch of salt
- 30ml water
Filling
- 150g beef mince (a mince of your choice)
- 1 onion, finely chopped
- 1 carrot, grated
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp mixed herbs
- 1 tsp pepper
- ½ tsp salt
Toppings
- 2 tbsp yoghurt
- 2 tsp paprika
- 1 tsp chilli flakes
- 1 tbsp butter
Other
- 1 tbsp olive oil
Instructions
For The Dough
- Combine all of the dough ingredients in a bowl. Add more water if the mixture is too dry.
- Knead the dough for a few minutes or until the dough is smooth and elastic.
- Cover and set aside for 10 minutes.
For The Filling
- In a small bowl, combine all of the filling ingredients. Mix well until the ingredients are well incorporated.
Making The Oromo
- On a floured surface, roll out the dough into a large wrapper (around 20cm in diameter, or bigger if you like). You want to make sure the dough is as thin as possible (1-2mm in thickness).
- Drizzle some olive oil over the wrapper and brush it all over the dough.
- Gently place spoonfuls of the filling onto the wrapper.
- Spread out the mixture evenly across the dough.
- Roll the dumpling up into a log (or a Swiss roll type shape) and then seal the dumpling to avoid any filling coming out.
- Either shape the dumpling into a wreath, or you can spiral the dumpling if it's longer.
Cooking The Dumpling
- Cut out a circular piece of baking paper and place it inside the steamer (this makes it easier to remove the dumpling when it's cooked).
- Gently place the dumpling onto the baking paper and steam for around 15 minutes.
The Toppings
- In a small frying pan, add your butter, chilli flakes, and paprika. Fry for 3 minutes and then pour on top of your yoghurt.
Serving
- Remove the Oromo from the steamer and place it on a plate.
- Drizzle over your chilli paprika yoghurt sauce and enjoy!