November 22, 2012

Cho'chura: Uyghur Style Dumplings with Soup

The Women in the Tash Family make the Chuchura Dumplings  Kashgar, Xinjiang Province, China

Prepare a flavorful lamb broth, and stir in diced, seeded tomatoes. In a separate pot, simmer chuchura, Uyghur "soup dumplings," for two or three minutes until the wrappers become slightly translucent. Drain, and transfer the dumplings to the soup.

Cook the dumplings in the soup for another 10 minutes, to absorb flavor from the broth. Garnish with freshly-chopped cilantro, and serve hot. Chuchura are similar to tortellini or wontons, but are filled with lamb or mutton, minced onions and a dash of cumin.

Steam manti, another type of Uyghur dumpling, in an oiled bamboo steamer for 25 minutes. Manti are wrapped in thin wheat dough similar to wonton wrappers, and can have a variety of fillings. Mutton and lamb are the most common, but pumpkin and other fillings can be used. Serve hot, with a chili-based dipping sauce or vinegar.

Use the oiled bamboo steamer for Hoshang dumplings, as well. These are similar to Chinese pork buns, with a thicker and chewier pastry, but are filled with mutton and onions. After steaming, they are pan-fried to a crisp and golden surface on each side.

Simmer Uyghur "potstickers" in an open pan with just enough water to cover them, for 10 to 12 minutes. Drain any remaining water, and pan-fry until the dumplings are golden brown on bottom, about two to three minutes. Serve with hot dipping sauce or vinegar. Uyghur potstickers are similar to Chinese jaozi or Japanese gyoza, but with lamb or mutton filling.  
recipe courtesy of

Tamlik  thats Delicious in Uyghur 

Mt. Ararat

Marla Mossman

My photo
One woman traveling alone, in search of her religious and cultural heritage.