Dushpara
Dushpara
Small meat-filled dumplings served in broth, closely related to Caucasian and Persianate soup dumplings and adapted in Mountain Jewish kitchens with kosher meat and onion-rich filling. The dumplings are usually tiny, delicate, and warming, making the dish a favorite comfort food.
Ingredients
- •2 cups all-purpose flour
- •1/2 tsp kosher salt
- •1 large egg
- •1/2 cup water, plus more as needed
- •8 oz ground beef
- •1 small onion, very finely chopped
- •2 tbsp chopped cilantro
- •1/2 tsp black pepper
- •1/2 tsp ground cumin
- •1 tsp kosher salt, divided
- •6 cups beef broth
- •1 clove garlic, minced
Instructions
- 1
Make the dough by mixing flour and 1/2 teaspoon salt, then kneading in the egg and water until smooth; cover and rest for 30 minutes.
- 2
Prepare the filling by combining the ground beef, onion, cilantro, pepper, cumin, and 1/2 teaspoon salt.
- 3
Roll the dough very thin on a lightly floured surface and cut it into small squares or circles about 1 1/2 inches wide.
- 4
Place a small amount of filling in the center of each piece of dough.
- 5
Pinch the dumplings closed into compact round shapes, sealing carefully so they do not open in the broth.
- 6
Bring the beef broth to a gentle boil and season it with the remaining salt and the minced garlic.
- 7
Drop in the dumplings in batches and simmer gently until they float and the filling is cooked through, about 6 to 8 minutes.
- 8
Serve hot in bowls with plenty of broth and, if desired, extra chopped herbs on top.
Kosher notes
Use kosher beef and broth. Because the dish is meat, do not enrich the dough or broth with butter or yogurt in a kosher kitchen.
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