Oromo dumplings are a Kyrgyz, Kazakh, and surrounding Central Asia style of dumpling in which the meat filling is spread out and rolled up, similar to how a cinnamon roll is done. The lamb filling with the potato and onion and simple seasonings make for a hearty meal in cold weather. It’s a very filling and tasty dish to try!
Prep Time: 2.5 to 3.5 hours (including 30 minutes dough resting)
Cooking Time: 50 minutes
Servings: 2 to 4
Ingredients for the Dough:
- 500 grams flour
- 200 mL water
- 1 egg
- Salt to taste
Ingredients for the Filling:
- 1 lb ground/minced lamb
- 1/2 onion, diced small
- 1 small potato, diced small
- 1/2 tsp. ground cumin
- 1/2 tsp. ground black pepper
- Butter for basting
Optional: Ingredients for the Marinara Sauce:
- 1 can tomato paste (8 oz)
- 1 cup water
- 1/2 tsp. black pepper
- 1 tsp. basil or parsley (or both if you want!) leaves
- Salt to taste
- Kitchen weight scale
- Measuring spoons
- Sturdy wooden spoon
- Bread Dough mixer (Optional but handy)
- Mixing bowls x 2
- Bamboo or metal steamer
- Large pot to hold steamer and boiling water
- Weigh out the flour and water and add to a large mixing bowl. If you have a bread machine, Kitchen Aid, or similar device, you can use it to combine the dough. Otherwise, combine with hands and incorporate as much of the flour as possible. The dough will be really stiff and hard. If needed, add water to help knead the dough, but 1 Tbsp. at a time. Knead until combined and allow to rest for at least 30 minutes.
- While the dough is resting, chop the onion and potato into small, diced pieces and then mix with the lamb in a bowl. Add the 1/2 tsp. each of cumin and black pepper and mix to combine.
- After 30 minutes check to see if the dough is soft enough to roll out. If it is still stiff, allow to rest more, at least 15 minutes. Divide the dough into two pieces (or 4 if your steamer basket is small). Roll each piece into a large rectangle. Melt a tablespoon (or more if needed for a larger rectangle) of butter and bast it on the rolled dough.
- Divide the meat mixture into however many pieces of dough you have. Using your hands, spread it around the dough, leaving at least 1 inch from the edge. From the long side of the rectangle, roll up the dough like a cinnamon roll. Coil the dough around if you desire, or leave in a half-circle shape. Oil your steamer basket to prevent sticking.
- Steam your rolled oromo dumplings for at least 45-50 minutes. Check the water periodically to refill if it gets low. The thicker the dough, the longer you will have to cook it.
- Optional Marinara Sauce: Combine the tomato paste, water, and seasonings in a small pot and heat over medium-high heat for 15 minutes.
- When the oromo dumpling is cooked, place on plate and serve with marinara sauce. The interior of the coil will be quite hot for a time after removing. Slice the dumpling if you desire and enjoy!
My oromo dumpling ended up thicker by the time the steaming was done, a bit thicker than some pictures of the dumplings around the internet. Next time I’m going to roll it a bit thinner still and see how it goes. Regardless, the filling was delicious and the al dente from the dough was perfect with the marinara sauce!