Tuxum Barak (Uzbek Egg Dumplings)
The Quirky Foodster Team
Ingredients
- Plain flour — 400 g (3 cups)
- Large egg (for dough) — 1
- Water — 120 ml (1/2 cup)
- Salt — 1/2 tsp
- Large eggs (for filling) — 6
- Milk — 2 tbsp
- Fresh dill, finely chopped — 2 tbsp
- Fresh chives, finely chopped — 2 tbsp
- Salt (for filling) — 1/2 tsp
- Black pepper — 1/4 tsp
- Butter, melted, for serving — 60 g (1/4 cup)
- Plain yogurt, for serving — 120 g (1/2 cup)
Method
- Make the dough by combining flour, 1 egg, water, and salt in a bowl. Knead for 8 minutes until smooth. Cover and rest for 20 minutes.
- For the filling, whisk the 6 eggs with milk, dill, chives, salt, and pepper in a bowl until well combined.
- Roll the dough out thinly on a floured surface and cut into 8 cm (3 inch) squares.
- Place a small spoonful of egg filling in the center of each square. Fold into a triangle and pinch the edges firmly to seal, ensuring no filling leaks out.
- Bring a large pot of salted water to a boil. Carefully drop in the dumplings in batches.
- Boil for 6–7 minutes until the dumplings float to the surface and the dough is cooked through.
- Remove with a slotted spoon and drain briefly.
- Serve warm, drizzled with melted butter and a side of plain yogurt for dipping.
Introduction: Tuxum barak are small dumplings filled with a savory egg and herb mixture, a lesser-known but beloved home-style breakfast dish in Uzbekistan.
Cultural Background: Tuxum barak are small dumplings filled with a savory egg and herb mixture, a lesser-known but beloved home-style breakfast dish in Uzbekistan. "Tuxum" means egg in Uzbek, and "barak" refers to a small filled dumpling, distinct from the larger meat-filled manti. They are typically boiled or steamed and served with a dollop of yogurt or a drizzle of melted butter, making them a comforting start to the day, especially in cooler months.
Tips: Seal the edges firmly with a little water if needed, since the egg filling is liquid and can leak during boiling. Don't overcrowd the pot; boil in small batches so dumplings don't stick together. Fresh herbs make a noticeable difference in flavor, so avoid dried substitutes if possible.
Variations: Add a spoonful of grated cheese to the egg filling for a richer version. Steaming instead of boiling gives a slightly firmer dumpling skin. Vegetarian version: this recipe is naturally vegetarian as written.
Storage: Store cooked dumplings in an airtight container in the refrigerator for up to 2 days. Uncooked dumplings can be frozen on a tray, then bagged, for up to 1 month.
Reheating: Reheat gently in simmering water for 2–3 minutes, or steam for 4–5 minutes. Avoid microwaving, as the egg filling can become rubbery.
FAQs:
Q: Can I make these ahead of time?
A: Yes, assemble and freeze uncooked dumplings, then boil directly from frozen, adding 2 extra minutes to the cook time.
Q: What's the difference between tuxum barak and manti?
A: Manti are larger, steamed, and typically filled with meat, while tuxum barak are smaller, boiled, and filled with egg and herbs.
Q: Can I use dried herbs instead of fresh?
A: Fresh is strongly recommended for flavor and texture, but in a pinch use half the amount of dried herbs.
- Plain flour — 400 g (3 cups)
- Large egg (for dough) — 1
- Water — 120 ml (1/2 cup)
- Salt — 1/2 tsp
- Large eggs (for filling) — 6
- Milk — 2 tbsp
- Fresh dill, finely chopped — 2 tbsp
- Fresh chives, finely chopped — 2 tbsp
- Salt (for filling) — 1/2 tsp
- Black pepper — 1/4 tsp
- Butter, melted, for serving — 60 g (1/4 cup)
- Plain yogurt, for serving — 120 g (1/2 cup)
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