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Kadoo Bichak

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Description Edit

Baked pumpkin and onion dumplings

  • Makes 20 dumplings

Ingredients Edit

Dough Edit

Stuffing Edit

Directions Edit

  1. Dissolve the yeast in ½ cup warm water and let it proof for 10 minutes.
  2. Put the flour into a large bowl.
  3. Mix in the salt and yeast mixture and gradually add ½ cup water, or enough to prepare a soft moist dough.
  4. Knead the dough for 5 minutes, sprinkling with flour if necessary to ease handling.
  5. Return the dough to the bowl, cover with a kitchen towel and let it rise for 1 hour.
  6. Punch down the dough, which is now ready to prepare the dumplings.
  7. Mix the pumpkin and the onions together in a pan.
  8. Cover and cook over low heat for ½ hour or more to reduce the bulk and soften the vegetables.
  9. Considerable liquid may accumulate.
  10. Uncover the pan and cook for 10 minutes more.
  11. Drain the mixture through a metal sieve to pour off all the liquid.
  12. Turn out into a bowl and stir in the chile flakes. Cool.
  13. Roll out the dough into a long sausage shape about 3 inches in diameter.
  14. Pull off ⅓ cup dough, about 2 ounces, and roll this out into a pancake about 4 inches in diameter and ¼ inch thick.
  15. Put 1 generous tablespoon of the stuffing into the center and fold over the top toward the center.
  16. Then fold the left and right sides over toward the center to shape a closed triangle.
  17. Pinch the folds together to seal.
  18. Paint the top of the dumpling with egg glaze and put on an oiled baking sheet.
  19. Bake in a 375°F oven for 20 minutes to brown the top.
  20. Serve warm.

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