Azerbaijani Dumplings: A Warm Bowl of Heritage and Comfort
There’s a special kind of comfort you find in a spoonful of soup dotted with tiny, tender parcels of meat — delicate dumplings that bloom in a clear, aromatic broth. Azerbaijani dumplings (dushbara/dushbere) deliver that exact feeling: the savory perfume of simmering stock, the toothsome chew of thin dough, and the rich, gently spiced meat tucked inside. Each bite combines textures — silky broth, springy pasta, and a juicy center — that make this dish feel both humble and celebratory.
This recipe is perfect for chilly evenings when you want something soul-warming, for family gatherings where everyone leans over the pot, and for festive occasions that honor tradition. It’s also deceptively approachable: once you master the dough and the little folding motion, making a big pot becomes a satisfying ritual that fills your kitchen with memory-making aromas.
At a Glance
- Prep Time: 40 minutes (including 30-minute dough rest)
- Cook Time: 15–20 minutes
- Total Time: ~55–60 minutes
- Servings: 4
- Difficulty Level: Moderate (requires simple shaping technique)
Nutrition Highlights
Estimated nutrition per serving (recipe yields 4 servings). Values are approximate and calculated from standard ingredient data (USDA FoodData Central) and reflect the use of 85% lean ground beef and regular all-purpose flour. Use low-sodium broth or leaner meat for lower sodium and fat.
- Calories: ~414 kcal
- Protein: ~19 g
- Carbohydrates: ~50 g
- Fat: ~14 g
- Fiber: ~2 g
- Sodium: varies widely (depends on broth and added salt) — use low-sodium broth for control
Note: These figures are approximate and intended for guidance. For precise tracking (medical or strict dietary needs), consult the USDA FoodData Central database or a registered dietitian for exact calculations using your specific ingredients and brands.
Perfect For…
- Cozy family dinners that bring everyone to the table — shaping dumplings together is a social, hands-on activity.
- Cold-weather comfort: the steaming broth and warm, meaty centers are naturally restorative.
- Celebrations and traditions: dushbara is often linked to cultural gatherings and festive hospitality in Azerbaijan.
- A make-ahead option for busy hosts: the dumplings can be assembled in advance and frozen, making it convenient for larger crowds.
How to Make Azerbaijani Dumplings
Ingredients
- For the dumplings:
- 2 cups all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 lb (about 227 g) ground lamb or beef
- 1 onion, finely chopped
- Salt and pepper to taste
- For the broth:
- 6 cups chicken or beef broth
- 1 onion, quartered
- 2 garlic cloves, crushed
- Salt and pepper to taste
- For garnish:
- Fresh herbs (parsley or dill)
Optional ingredients and substitutions
- Substitute ground turkey or a leaner beef (90%+) to reduce fat.
- For vegetarian version (see Variations), replace meat with mushroom-lentil mix.
- Use low-sodium broth to control sodium.
- Add a splash of lemon juice or vinegar when serving for brightness.
Step-by-step Instructions
- In a bowl, mix flour, water, and egg to form a dough. Knead until smooth and let rest for 30 minutes.
- Practical tip: If the dough feels sticky, add a little more flour (1 tablespoon at a time). If too dry, add a teaspoon of water at a time. Resting relaxes gluten for easier rolling.
- In a separate bowl, combine the ground meat, chopped onion, salt, and pepper to make the filling.
- Practical tip: Mix gently — overworking can make the filling dense. Taste a tiny bit by cooking a pinch to check seasoning.
- Roll out the dough thinly and cut it into small squares. Place a small amount of the meat mixture in the center of each square and fold to form dumplings.
- Practical tip: Roll thin — about 1–2 mm — for tender dumplings. Keep the unused dough covered with a damp towel to prevent drying.
- Folding note: You can fold into triangles, little purses, or traditional shapes; seal edges well to avoid leaks.
- In a pot, heat the broth with quartered onion and garlic. Bring it to a simmer.
- Practical tip: Simmer gently; a rolling boil can break dumplings apart.
- Add the dumplings to the simmering broth and cook for about 10 minutes or until they float and are cooked through.
- Practical tip: Dumplings usually float when done; cut one open to confirm there’s no raw center.
- Season the broth with salt and pepper.
- Serve hot, garnished with fresh herbs.
- Practical tip: For clearer broth, strain the broth before adding dumplings or skim foam during the first minutes of simmering.
Best Pairings
- Serve simply: a ladle of hot broth with dumplings, finished with chopped parsley or dill.
- With butter: a small pat of melted butter added to each bowl gives a glossy richness.
- Yogurt sauce: a dollop of garlicky yogurt on the side or a drizzle of yogurt mixed with fresh herbs adds tang.
- Sides: a crisp green salad, pickled vegetables, or flatbread complement the gentle broth.
- Drinks: mint tea or black tea is a traditional and comforting accompaniment.
Shelf Life & Storage
- Room temperature: Do not leave cooked dumplings or broth at room temperature for more than 2 hours (USDA food safety recommendation).
- Refrigeration: Store in an airtight container for 3–4 days.
- Freezer:
- Raw, assembled dumplings (on parchment tray): freeze on a tray until firm, then transfer to freezer bags — keep up to 2 months.
- Cooked dumpling soup: cool quickly, store airtight, and freeze for up to 2–3 months.
Reheat thoroughly to a simmer before serving. Thaw frozen dumplings overnight in the refrigerator before adding to simmering broth, or cook directly from frozen (add a few extra minutes).
Chef’s Advice
- Dough texture is everything: aim for a smooth, slightly elastic dough. Resting is non-negotiable for tenderness.
- Keep everything lightly floured but not dry — too much dusting alters dough hydration and texture.
- Seal edges well: pinch with wet finger or egg wash for a tight seal if you plan to freeze or simmer vigorously.
- Control broth clarity and flavor: start with a cold broth and bring up to a low simmer; skim any scum in the early minutes for a clean-tasting soup.
- Test cook a single dumpling to check seasoning and dough thickness before committing all into the pot.
Creative Twists
- Vegetarian Dushbara: Sauté finely chopped mushrooms, cooked green lentils, shallot, garlic, and a splash of soy sauce. Use the same wrapping method — this yields savory, umami-packed dumplings.
- Gluten-free: Make a gluten-free dough using a blend of rice flour and tapioca starch or a commercial gluten-free all-purpose flour with xanthan gum. Texture will differ; roll carefully and watch cooking times.
- Herbed lamb & sumac: Use ground lamb, add chopped mint and a pinch of ground sumac to the filling for a fragrant, slightly lemony finish.
- Spicy tomato broth: Enrich the broth with a spoonful of tomato paste and a pinch of Aleppo pepper or chili flakes for depth and warmth.
All Your Questions Answered
Q: Can I make the dough ahead?
A: Yes — refrigerate wrapped dough for up to 24 hours. Bring to room temperature before rolling.
Q: How do I keep dumplings from falling apart?
A: Ensure a good seal on edges, avoid over-thick dough, and simmer gently (not a hard boil).
Q: Can I freeze already-cooked dumpling soup?
A: Yes — in airtight containers for up to 2–3 months. Reheat to a full simmer before serving.
Q: Is lamb necessary for authenticity?
A: Lamb is traditional, but beef is an excellent substitute and slightly milder. For a lighter dish, use turkey or a mushroom-lentil combo.
Q: How do I reduce sodium?
A: Use low-sodium broth and add salt sparingly at the end after tasting.
Conclusion
I hope this guide inspires you to bring a pot of Azerbaijani dumplings into your kitchen — the ritual of folding, the warmth of the broth, and the shared joy at the table are all part of the experience. For additional background on dushbara and regional variations, this Azerbaijani Dumpling Soup, Dushbere (Dushbara) | AZCookbook.com entry is a lovely primer, and this profile Dushbara (Dumplings stuffed with meat in lamb broth) – International Cuisine offers helpful context and photos to guide your shaping technique. Share your results, tips, or pictures — there’s nothing better than community-tested recipes and the stories they carry.
Print
Azerbaijani Dumplings
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A comforting bowl of Azerbaijani dumplings filled with savory ground meat, served in aromatic broth.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup water
- 1 large egg
- 1/2 lb (about 227 g) ground lamb or beef
- 1 onion, finely chopped
- Salt and pepper to taste
- 6 cups chicken or beef broth
- 1 onion, quartered
- 2 garlic cloves, crushed
- Fresh herbs (parsley or dill) for garnish
Instructions
- In a bowl, mix flour, water, and egg to form a dough. Knead until smooth and let rest for 30 minutes.
- In a separate bowl, combine the ground meat, chopped onion, salt, and pepper to make the filling.
- Roll out the dough thinly and cut it into small squares. Place a small amount of the meat mixture in the center of each square and fold to form dumplings.
- In a pot, heat the broth with quartered onion and garlic. Bring it to a simmer.
- Add the dumplings to the simmering broth and cook for about 10 minutes or until they float and are cooked through.
- Season the broth with salt and pepper and serve hot, garnished with fresh herbs.
Notes
Dough texture is essential; it should be smooth and slightly elastic. Seal edges well to prevent leaks.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Azerbaijani
Nutrition
- Serving Size: 1 serving
- Calories: 414
- Sugar: 1g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 50mg
