Usuba
Dumplings with radish and onion
A traditional lean dish with a piquant filling of radish and caramelized onion. The dough is made with water and vegetable oil, resulting in an elastic and light texture. Fresh radish is grated and then mixed with sautéed onion — this combination gives a characteristic sharp flavor with mild sweetness.
- Total
- 60 min
- Standard serving
- 341.4 g
Ingredients
Total 8
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Mix water with 30 ml of vegetable oil and 5 g of salt, stir until the salt is completely dissolved.
- 3
Step 3
Gradually pour salted water into the flour, stirring with a spoon after each addition. Knead a stiff dough.
- 4
Step 4
Place the dough in a bag and let it rest for 40–60 minutes. Knead it with your hands one or two times.
- 5
Step 5
Peel the radish and grate it on a coarse grater.
- 6
Step 6
Chop the onion into small cubes.
- 7
Step 7
Heat the remaining oil in a pan, add the onion and fry until golden. Let cool.
- 8
Step 8
Lightly salt the radish and let it sit for 2–3 minutes.
- 9
Step 9
Squeeze the radish to remove the juice and mix with the fried onions. Season with salt and pepper to taste.
- 10
Step 10
Roll out the dough into a thin flatbread and cut out circles with a diameter of 10–12 cm.
- 11
Step 11
Place approximately 1 tablespoon of filling on each circle and seal the dumplings, pressing the edges together firmly.
- 12
Step 12
Bring water to a boil in a large pot and salt to taste. Add the dumplings, stir, and cook for another 3–4 minutes after they float to the surface. If the pot is small, cook the dumplings in batches.
- 13
Step 13
Serve varenyky with green onions.
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