Now let’s cook
Tushpara. No pot of broth today: the pan borrows its method from gyoza.
Ingredients
- 300 g frozen tushparaa dish of dough with a minced meat filling, listed among the dishes of Kazakh cuisine (the recipe uses ready-made frozen tushpara from a shop, with a beef or lamb filling to be checked on the pack)
- 1 tbsp sunflower oila neutral-tasting oil
- 60 ml waterplain water that makes the steam under the lid, the listed amount is for one batch
Method
Choose tushpara with a beef or lamb filling and check the ingredients on the pack. Do not thaw the tushpara: take it straight from the freezer.
Pour the oil into a wide nonstick pan and heat it over medium heat. Stay by the stove and keep a lid within reach: if the oil starts to smoke, turn off the heat.
Place the tushpara in the pan one layer deep, with a gap between the pieces. If it does not fit, fry it in batches, taking the listed oil and water afresh for each batch. Fry for about 3 minutes, until the bases turn golden.
Keeping the lid ready, pour the water in along the edge of the pan and cover at once. Steam for 4–5 minutes.
Take the lid off and cook until the water has evaporated completely, about 1 minute, so that the bases dry off and brown.
Push a thermometer into the centre of the largest tushpara: it should read at least 71 °C. If it is lower, cover the pan, cook for 1 more minute and check again. Serve straight away.
