Go Back
Tuxum Barak (Khorezm Egg Dumplings) on a blue platter next to yogurt dip.

Tuxum Barak (Khorezm Egg Dumplings)

A recipe for Tuxum Barak (Khorezm Egg Dumplings)! These Uzbek dumplings are filled with a beaten egg mixture and boiled until tender. 
Course Main
Cuisine Uzbek
Keyword dumpling, egg, Uzbek, Uzbekistan
Prep Time 45 minutes
Cook Time 10 minutes
Resting Time: 20 minutes
Total Time 1 hour 15 minutes
Servings 25 -30 Dumplings


Yogurt Dip:

  • 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

Egg Filling:

  • 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

To assemble:

  • 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.

To assemble:

  • 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.