Dough dumplings

In Central Asia lives a very many nationalities. Of course, historically, their culture are intertwined, and this affects the affinity of languages, traditions and, especially in the culinary arts. Hence, it is sometimes difficult to answer the question about belonging to a particular nation of a certain culinary masterpiece. One of such masterpieces of Central Asian meal is Lagman. For those who first hear about this dish, I will explain is manually stretched noodles with gravy, but it's unlike noodles flat view, but rather a kind of spaghetti. That there are many varieties of it, no doubt, but the real dish is called, but rather clarify: the Uighur. I want to share the secrets of making Uyghur lagman, focusing rather on the technique of cooking stretched noodle, not gravy. After all, as mentioned above, the gravy – SAI - may be different, but the dough is one - extended. This skill passed to me by my mother, she is a native of Xin-Jiang Uygur Autonomous region of China.

Delicious dumplings for vegetarians and simply for lovers of variety - easily and quickly.

A traditional dish of the Kyrgyz national cuisine

Dumplings of minced duck, onions and potatoes

This dish was prepared by my friend, our family liked it, now I want to share it with you

It's much simpler than we think, upon hearing this name. Kazakh dumplings. The recipe for a long time in my family, as part of her living in Northern Kazakhstan. Help yourselves, dear guests. If something is wrong, I apologize to the Kazakhs.