Zhanyshpa from Kazakhstan
Discover the comforting flavors of Central Asia with Zhanyshpa, an authentic homemade dumpling dish from Kazakhstan. This hearty recipe features tender bite-sized dough squares, freshly kneaded and boiled until perfectly soft, then tossed with savory sautéed beef or lamb, caramelized onions, and fragrant parsley. Seasoned with a hint of black pepper, this dish is a delightful combination of rustic simplicity and rich flavors. Ideal for family dinners or cultural culinary explorations, Zhanyshpa is both satisfying and easy to prepare, with just 45 minutes of prep time and ingredients you likely already have in your pantry. Serve it warm for a cozy, wholesome meal that brings a taste of Kazakhstan to your table.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Salt
- 1 large Egg
- 0.75 cups Water
- 1 pound Beef or lamb
- 1 large Onion
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped parsley
- 2 tablespoons Vegetable oil
- 6 cups Water (for broth)
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center of the flour and crack the egg into it. Gradually add the water while stirring with a fork or your fingers to form a dough.
Knead the dough on a lightly floured surface for about 8-10 minutes until it becomes smooth and elastic. Cover with a cloth and let it rest for 20 minutes.
While the dough is resting, prepare the meat by cutting the beef or lamb into small bite-sized pieces. Finely chop the onion.
In a frying pan, heat the vegetable oil over medium heat. Sauté the onion until translucent, then add the meat. Cook until browned and season with salt, black pepper, and chopped parsley. Set aside.
Divide the rested dough into smaller portions and roll each portion into a thin sheet, about 1/8 inch thick. Cut the sheets into small squares (around 1x1 inch).
Bring 6 cups of water to a boil in a large pot. Add a pinch of salt to the boiling water.
Drop the dough squares (zhanyshpa) into the boiling water and stir gently to prevent sticking. Cook for 6-8 minutes, or until the dough is tender.
Drain the cooked dough squares and combine them with the cooked meat and onion mixture. Toss to coat evenly.
Serve the zhanyshpa warm, optionally garnished with additional parsley for color and freshness.
Nutrition Facts
Calories |
2861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.0 g | 136% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 605 mg | 202% | |
| Sodium | 2818 mg | 123% | |
| Total Carbohydrate | 296.8 g | 108% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 10.4 g | ||
| Protein | 164.8 g | 330% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 227 mg | 17% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 2288 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
