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Dushpara
Tiny beef dumplings in broth
Dushpara (דושפרה): Bukharan-Jewish tiny beef dumplings in clear broth with vinegar and herbs
Dushpara are tiny dumplings, no bigger than a fingernail, filled with minced beef and onion and cooked in a clear meat broth, and Bukharan grandmothers in Or Yehuda and Kiryat Malakhi pride themselves on how many fit on a spoon. They are a cold-weather and holiday dish, eaten from bowls with chopped coriander, black pepper and a splash of vinegar at the table that lifts the rich broth. The dough must be thin and the dumplings small, or it stops being dushpara. The classic mistake is a dry filling; a spoonful of cold water mixed into the meat keeps each one juicy. Chef's tip: freeze trays of raw dumplings and cook them straight into simmering broth when you need a quick supper.
- Total time
- 120 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the dough
- 10 ½ oz plain flour
- 1 egg
- ½ cup water
- ½ tsp salt
For the filling
- 10 ½ oz minced beeffatty
- 1 onionvery finely chopped
- 2 tbsp cold water
- ½ tsp ground cumin
- ¾ tsp salt
- ½ tsp black pepper
For the broth
- 8 ¼ cups beef stock
- 1 tomatograted
- 1 tsp saltto taste
To serve
- ½ oz fresh corianderchopped
- 3 tbsp white wine vinegar
- black pepper (optional)to grind
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Method
0/7 doneStep 1: Mix 10 ½ oz plain flour and ½ tsp salt, then add 1 egg and ½ cup water and knead for 8 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
38 minStep 2: Mix 10 ½ oz minced beef, 1 onion, 2 tbsp cold water, ½ tsp ground cumin, ¾ tsp salt and ½ tsp black pepper thoroughly until sticky.
Step 3: Roll the dough very thinly, about 1 mm, and cut into 3 cm squares.
Step 4: Put a pea-sized dab of filling on each square, fold into a triangle and press the edges, then bring the two long corners together and pinch. Keep finished dumplings on a floured tray under a cloth.
30 minStep 5: Bring 8 ¼ cups beef stock to the boil with 1 tomato and 1 tsp salt, then lower to a simmer.
10 minStep 6: Tip the dumplings into the broth and simmer for 8–10 minutes, until they float and the dough is tender at the folds; break one open to check the meat is cooked through with no pink (160°F).
10 minStep 7: Ladle into bowls and serve with ½ oz fresh coriander, 3 tbsp white wine vinegar and black pepper for each person to add.
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 20 g
- Carbs
- 44 g
- Fat
- 11 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does dushpara take?
- About 120 minutes in total: 75 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of egg?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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