A recipe for Tuxum Barak (Khorezm Egg Dumplings) in celebration of #FoodieExtravaganza’s National Egg Day! These Uzbek dumplings are filled with a beaten egg mixture and boiled until tender.
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Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Camilla of Culinary Adventures with Camilla is hosting this time and decided to feature National Egg Day tomorrow on June 3rd.
I made Balaleet (Emirati Sweet Vermicelli and Egg Omelet) last year when we celebrated National Egg Day and I am so excited to join again this year with Tuxum Barak (Khorezm Egg Dumplings)!
Tuxum Barak (Khorezm Egg Dumplings)
Tuxum Barak (Tukhum Barak), also known as Yumurta Barak, are egg dumplings from the Khorezm (Xorazm) region of Uzbekistan. I first came across them while reviewing the cookbook, Samarkand (currently unavailable, but it looks like a reprint is set to release in October 2021).
I have made dumplings with scrambled egg before (see these Spinach and Egg Dumplings), but this was my very first time filling them with the egg while still raw. It was definitely quite the challenge!
Thin rounds of homemade wrappers are nearly sealed while still empty, except for a small hole at the top. The beaten egg mixture is carefully poured into the opening, then the edges are pinched together to seal tightly before boiling until just tender. The result is a delicate dumpling packed with a light and fluffy omelet filling.
A Few Tips
I formed the Tuxum Barak into half circles, but have also seen them shaped into rectangles.
I rolled the dough out by hand. It needs to be a thin sheet, about 1/16-1/8 (1.5-3 mm) thick. If unable roll it by hand, you can also use a pasta machine to the thinnest setting.
Make sure the dough isn’t sticky. As you fold each wrapper in half, you don’t want the center to stick together before you have a chance to pour in the egg.
I added finely chopped green onion to the filling, but this is completely optional.
When making dumplings, I usually keep the wrapper in the palm of my left hand (I am right-handed) as I fill and seal it. This did not work for me, at all, when preparing the Tuxum Barak. In order to have the stability to fill the wrapper without spilling out the egg, I kept it propped on the work surface using my left hand and poured in the egg mixture with my right hand.
To help with pouring, I transferred the egg mixture to a small bowl with a spout.
Pour the egg mixture into the dumpling very slowly. Only add about a tablespoon (15 milliliters) and keep it off the edges of the wrapper. If any touches the edge, then the wrapper won’t be able to seal tightly.
Boil the dumplings just until they float and the egg sets, about 3 minutes, to keep the filling light and fluffy.
Check out what everyone else made:
- BBQ Deviled Eggs by A Day in the Life on the Farm
- Brown Sugar Seasoned Deviled Eggs by Faith, Hope, Love, & Luck Survive Despite a Whiskered
- Chorizo Scotch Eggs + 2016 Bodegas Jorge Ordonez Málaga Moscatel Old Vines by Culinary Adventures with Camilla
- Fluffy Omelette by Sneha’s Recipe
- Italian Frittata by Our Good Life
- Jersey Royal Potato Salad by Food Lust People Love
- Mexican Baked Eggs by Making Miracles
- Sous Vide Ham and Cheese Egg Bites by Karen’s Kitchen Stories
- Tuxum Barak (Khorezm Egg Dumplings) by Tara’s Multicultural
- Yoda Avocado Deviled Eggs by Simply Inspired Meals
Tuxum Barak (Khorezm Egg Dumplings) Recipe
Adapted from Samarkand
Tuxum Barak (Khorezm Egg Dumplings)
- 1 cup (250 grams) plain yogurt
- 1/4 cup (50 grams) sour cream
- Pinch salt
- 2 cups (250 grams) all-purpose flour
- 1/2 cup (118 milliliters) cold water
- 1/4 teaspoon salt
- 1 large egg
- 4 large eggs
- 5 tablespoons (70 grams) unsalted butter melted and slightly cooled, plus more for brushing
- 1/3 cup (75 milliliters) milk
- 1 green onion finely chopped, optional
- Salt and freshly ground black pepper
- 1/4 cup (60 milliliters) water
- Pinch salt
To make the yogurt dip:
- In a medium bowl, whisk together the yogurt and sour cream. Mix in a pinch of salt and season to taste. Cover and refrigerate until ready to serve.
To make the wrappers:
- Place the flour in a large bowl.
- In a small bowl, whisk together the water and salt until the salt is dissolved.
- Slowly pour the water into the flour and add the egg, mixing to bring together the dough. If too dry, slowly add a little more water. If too sticky to handle, slowly add a little more flour.
- On a floured work surface, knead the dough until smooth and elastic. Cover and allow to rest at room temperature for 15-30 minutes.
To make the egg filling:
- In a medium bowl, whisk together the eggs with the melted butter and milk. Stir in the green onions, salt, and black pepper.
- Transfer some of the mixture to a small container with a spout for easy pouring.
- Bring a large pot of salted water to a boil.
- In a small bowl, whisk together the 1/4 cup (60 milliliters) and a large pinch of salt.
- On a large floured work surface, roll the rested dough in a thin sheet about 1/16-1/8 inch (1.5-3 mm) thick.
- Use a 4 inch (10 centimeter) circular cutter to cut out round wrappers from the dough. Lightly dust with flour as needed to prevent sticking.
- Take one wrapper and wet the edges of the circle with the salt water. Fold the wrapper in half to create a half-circle, keeping a finger in the top to keep open a small hole as you seal the edges on both sides well.
- Prop open the wrapper on the work surface, keeping the hole in the top open and keeping the dumpling stable with one hand. With another hand, carefully pour about 1 tablespoon (15 milliliters) of the egg filling into the wrapper, taking care not to let the egg touch the sides of the wrapper.
- Press out any air, immediately seal the rest of the wrapper to create a half-circle dumpling with the egg filling inside, and carefully place in the boiling water.
- Cook the dumpling until it floats to the top and the egg filling is just set, about 3 minutes. Use a slotted spoon to transfer the dumpling to a serving plate and repeat with remaining wrappers and filling.
- Brush the cooked dumplings with butter to prevent them from sticking and serve warm with the yogurt dipping sauce.