Pierogi Recipe Uyghur Style (Poura) How to Make Hand Made Uyghur Pierogi Empanada

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

chili oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat option, while vegetable oil is usually cheaper.

potato

🥗Healthier: sweet potato

💰Cheaper: mashed cauliflower

Sweet potatoes add nutrition, while mashed cauliflower is low-cost and low-carb.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley is a milder herb, while green onions are often less expensive.

Mix flour, water, and salt in a bowl until a dough forms.

Knead the dough gently for about 15 minutes until ready.

Cover the dough and let it rest at room temperature.

Prepare the filling by mixing ground lamb, onion, garlic, black pepper, cumin, and salt.

Add chopped cilantro and egg to the filling mixture.

Roll out the rested dough to make it thin.

Cut the dough into circles.

Place a spoonful of filling in the center of each circle.

Fold the dough over the filling and pinch the edges to seal tightly.

Bring a large pot of salted water to a boil.

Drop the pierogi into the boiling water and cook until they float, about 10 minutes.

Remove with a slotted spoon and drain.

Serve hot with vinegar and chili oil on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens