Bukharian Dushpara Soup

Bukharian Dushpara Soup

Dushpara are tiny meat dumplings cooked in soup. They are close to the dushbara of the Caucasus and to other Central Asian dumplings, and in Bukharian cooking they appear with meat broth, vegetables, chickpeas and sometimes dried sour cherries.

Prep time: 80 minutes · Cooking: 50 minutes · Yield: 8 bowls · Difficulty: advanced

Small enough for a spoon

A 4–5 cm square of dough and a small teaspoon of filling give a dumpling you can eat whole. Press out the air and seal; an open dumpling will cloud the soup and lose its filling.

Ingredients (for 8 servings)

• 400 grams flour, one egg, 170–200 ml water, a teaspoon of salt
• 450 grams ground beef
• A small onion, grated and squeezed, cumin, salt and pepper
• 2 liters low-sodium beef broth
• 2 tablespoons oil
• Onion, carrot and 2 celery stalks, chopped
• 240 grams cooked chickpeas
• 30 grams dried sour cherries, optional
• Chopped cilantro for serving

Choosing ingredients and substitutes

Homemade or store-bought low-sodium broth works. Sour cherries are optional; sweetened cranberries are not a good substitute. A pasta machine makes it easier, but a long rolling pin is enough.

Method

1. Knead the flour, egg, water and salt into a firm dough; rest for 30 minutes.
2. Mix the beef, onion and spices and keep cold.
3. Roll thin, cut 4–5 cm squares, place half a teaspoon of filling, fold into a triangle and then bring the corners together.
4. In a pot, fry the onion, carrot and celery in the oil for 8 minutes. Add the broth and chickpeas and cook for 20 minutes.
5. Bring to a gentle boil, add the dumplings and cook for 10–12 minutes. Open one and check that the filling has reached 71°C (160°F).

Nutrition facts and calorie estimate

Variations and tips

• Freeze uncooked dumplings in a single layer, then transfer to a bag.
• Cook them straight from frozen and add 3 minutes.
• A broth that is too strong hides the dumplings; dilute with boiling water and adjust the salt.

Summary

Dushpara takes patience with the size and the sealing, but the dumplings freeze well. A bowl is about 470 calories. For a large steamed dumpling, see manti. Back to all Bukharian recipes.