📝 About This Recipe
Dushpara is a crowning jewel of Bukharan Jewish soul food, representing centuries of culinary tradition along the Silk Road. These tiny, hand-folded dumplings are filled with savory ground beef and onions, then simmered in a rich, aromatic broth infused with tomatoes and fresh herbs. Often served at festive Shabbat tables and celebratory gatherings, this dish is a comforting masterpiece of patience and craftsmanship that warms the heart with every spoonful.
🥗 Ingredients
The Dough
- 3 cups All-purpose flour (sifted)
- 1 large Egg (at room temperature)
- 3/4 cup Water (warm)
- 1 teaspoon Salt
The Meat Filling
- 1 pound Ground beef (preferably 80/20 lean-to-fat ratio)
- 2 medium Yellow onion (very finely minced or grated)
- 1 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Cumin (ground)
- 1 teaspoon Salt
The Aromatic Broth
- 8 cups Beef or Vegetable broth (low sodium preferred)
- 2 tablespoons Vegetable oil
- 1 tablespoon Tomato paste
- 1 medium Carrot (finely diced)
- 3 pieces Garlic cloves (minced)
For Garnish
- 1/2 cup Fresh cilantro (finely chopped)
- 1/4 cup Fresh dill (finely chopped)
- 1 pinch Red pepper flakes (optional for heat)
👨🍳 Instructions
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1
In a large mixing bowl, whisk the egg, warm water, and salt together. Gradually add the flour, mixing by hand until a shaggy dough forms.
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2
Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until it is smooth, elastic, and no longer sticky. Wrap in plastic wrap and let it rest for 30 minutes to relax the gluten.
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3
While the dough rests, prepare the filling. Combine the ground beef, minced onions, salt, black pepper, and cumin in a bowl. Mix thoroughly with your hands to ensure the onions are evenly distributed, which keeps the meat moist.
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4
Divide the rested dough into two equal portions. On a floured surface, roll out one portion into a very thin sheet, approximately 1/16th of an inch thick (it should be almost translucent).
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5
Using a sharp knife or a pizza cutter, cut the dough into small squares, about 1 to 1.5 inches wide. The smaller the squares, the more traditional the Dushpara.
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6
Place a pea-sized amount of meat filling in the center of each square. Do not overfill, or they will burst during cooking.
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7
Fold the square into a triangle, pressing the edges firmly to seal. Then, wrap the two base corners of the triangle around your finger and pinch them together to create a 'hat' or 'ring' shape.
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8
Place the finished dumplings on a floured tray, ensuring they don't touch. Repeat with the remaining dough and filling.
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9
To make the broth, heat oil in a large pot over medium heat. Sauté the diced carrots for 3-4 minutes, then add the garlic and tomato paste, stirring for 1 minute until fragrant.
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10
Pour in the beef broth and bring to a rolling boil. Taste and adjust seasoning with salt and pepper as needed.
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11
Carefully drop the dumplings into the boiling broth one by one. Stir gently with a wooden spoon to prevent sticking.
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12
Once the dumplings float to the surface (usually after 3-5 minutes), reduce heat to a simmer and cook for an additional 5-7 minutes to ensure the meat is fully cooked.
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13
Ladle the hot soup and dumplings into deep bowls. Generously garnish with fresh cilantro and dill before serving immediately.
💡 Chef's Tips
The secret to tender Dushpara is rolling the dough as thin as possible without it tearing. Always grate your onions for the filling; the onion juice is what makes the meat inside the dumpling juicy. If you are making a large batch, you can freeze the raw dumplings on a tray and then transfer them to a bag for later use. Do not over-boil the broth once the dumplings are in; a gentle simmer prevents the delicate skins from breaking. For a truly authentic touch, ensure the dumplings are small enough that several can fit on a single tablespoon.
🍽️ Serving Suggestions
Serve with a side of 'Lepeshka' (Central Asian flatbread) to soak up the savory broth. Pair with a crisp salad of tomatoes, cucumbers, and onions (Achichuk) for a refreshing contrast. Offer a small bowl of white vinegar with sliced garlic on the side for guests to drizzle into their soup. Accompany with hot green tea, as is traditional in Bukharan households. A dollop of non-dairy sour cream (to keep it Kosher) can add a lovely richness to the broth.