Tuxum Barak | Khorezm-Style Dumplings with Egg Filling

Sift the flour into a bowl. Add the egg, salt, and water to the center and knead for 10 minutes. The dough should be firm, like dumpling dough: it should not stick to your hand and should spring back slowly when pressed with a finger. Cover it with a damp cloth.

Finely chop the onion and sauté it in butter until it softens and turns lightly golden, then let it cool completely. If hot onion is mixed into the eggs, they will start to cook immediately. Beat the eggs in a bowl, then stir in the milk, salt, black pepper, and cooled onion. Transfer the mixture to a container with a narrow spout; the filling is liquid and must be poured into the pockets rather than spooned.

Divide the dough into four pieces and roll each one 1 to 2 mm thick. Cut into 8 × 10 cm rectangles. Fold each rectangle in half, moisten your fingers, and press the two long edges firmly together to form an open pocket. Add 2 to 3 tablespoons of filling without overfilling; it expands as it cooks. Press the top edge closed and crimp the seal again.

Bring a large pot of generously salted water to a boil, then lower the heat slightly; the water should move but not bubble vigorously. Add the pockets one at a time without crowding the pot. Once they float to the surface, cook for 7–8 minutes more. Lift them out with a slotted spoon and drain. Cut one open to check that the filling does not run; if it is set, they are ready.

Melt the butter in a small skillet and sauté the thinly sliced onion until golden. Arrange the dumplings on a serving platter and spoon the hot butter and onion over them. Serve the strained yogurt separately on the side.