Egg Dumplings from Uzbekistan: Tukhum Barak
Such a fascinating dish, isn’t it? Dumplings filled with eggs — soft, delicate, and so comforting. I find them perfect for a slow breakfast or a weekend brunch. The recipe is old, almost forgotten, and you won’t find tukhum barak in traditional restaurants in Uzbekistan. But you can easily make it at home — no matter where that home is — especially on a morning without any rush. And trust me: it’s worth your time and effort — the reward is in every bite.
1. Tukhum Barak with Hard-Boiled Eggs & Sautéed Onions
Serves: 4-5
Time: 60–75 minutes
INGREDIENTS
For the Dough
500 g (about 4 cups) all-purpose flour
250 ml (1 cup) milk
1 medium or large egg
1/2 tsp salt
For the Filling
10-11 medium or large eggs
4–5 medium onions, finely chopped
50 g melted butter
Salt and freshly ground black pepper, to taste
1/2 tbsp butter, for serving
2–3 sprigs dill, finely chopped, for serving
1 tbsp sour cream, if desired, for serving
METHOD
1. Make the dough. Combine the flour, milk, salt, and 1 egg, and knead until smooth. Cover the dough with a kitchen towel or plastic wrap and let it rest for 10–15 minutes.
2. Prepare the filling. Hard-boil the remaining eggs, peel them, and cut into small cubes. Sauté the chopped onions gently in the melted butter until soft and golden. Combine the eggs with the onions, season with salt and black pepper.
3. Shape the dumplings. Roll out the dough thinly. Cut into small squares, about 7x7 cm. Place 1 teaspoon of filling in the center of each square and fold to seal tightly. Watch the video to see how you can shape them. (You can watch the video for shaping techniques.)
4. Cook. Boil the dumplings in salted water for 2–3 minutes, until they float and the dough becomes tender.
5. Serve. Plate the dumplings and top with a small piece of butter, let it melt, or a spoon of sour cream. Sprinkle with dill and black pepper. Enjoy them while warm.
2. Tukhum Barak with Raw Whipped Egg Filling
Serves: 4–5
Time: 35–45 minutes
INGREDIENTS
For the Dough
500 g (about 4 cups) all-purpose flour
250 ml (1 cup) milk
1 medium or large egg
1/2 tsp salt
For the Filling
10-11 medium or large eggs
Salt and freshly ground black pepper, to taste
1/2 tbsp butter, for serving
METHOD
1. Make a thin dough. Knead the flour, milk, salt, and 1 egg into a soft dough. Cover the dough with a kitchen towel or plastic wrap, then let it rest briefly, about 10 or 15 minutes.
2. Cut and shape. Use a glass or cutter to make small circles. Fold into half-moon dumplings, leaving a pocket for the filling.
3. Prepare the filling. Whisk raw eggs with salt and freshly ground black pepper.
4. Fill and cook. Spoon a little raw egg mixture into each dumpling and seal well. Boil in salted water for a few minutes until the dough is cooked and the filling gently sets.
5. Serve. Transfer to a plate and melt a small piece of butter over the hot dumplings.