Dushbara - Dumpling Soup Recipe

Welcome to the wonderful world of Dushbara Delight, your new favorite dumpling soup! If you’ve ever dreamed of savoring the rich, comforting flavors of Azerbaijani cuisine right in your own kitchen, you’re in the right place. This isn't just any soup recipe with meat; Dushbara (sometimes called Dushbere) is a culinary masterpiece, featuring tiny, delicate meat-filled dumplings swimming in a clear, aromatic lamb broth. Originating from Azerbaijan, particularly the bustling city of Baku, it's a cherished part of the wider joshpara dumpling family.
What makes Dushbara so special? It's all about those incredibly tiny dumplings – traditionally, you should be able to fit ten of them into a single tablespoon! This petite size isn't just for show; it allows the delicate dough and savory filling to perfectly absorb the rich flavors of the broth, creating an explosion of taste in every spoonful. Unlike larger dumplings you might know, like manti or pelmeni, Dushbara is specifically designed to be a light, yet deeply satisfying soup. And don't confuse it with non-soup versions, like the cherry-sauce Dushbara from Bukharan tradition – this is pure, soul-warming soup perfection!
You’re going to absolutely love this recipe because we’ve cracked the code on making authentic Azerbaijani Dushbara accessible for your everyday American kitchen. We’re giving you one clear, straightforward way to make it – no confusing multiple versions or endless debates. Plus, we’re packing it with step-by-step guidance, pro tips, and even make-ahead and freezing instructions so you can enjoy this traditional recipe without spending hours rolling tiny dumplings right before dinner. Get ready to impress your taste buds with this incredible world dumpling experience!

Ingredients

• For the Broth:
• 1.5 lbs lamb shoulder or stew meat (or beef chuck for substitution)
• 1 large onion, quartered
• 8 cups water (or low-sodium store-bought broth as backup)
• 1 teaspoon salt (adjust if using store-bought broth)
• Optional: Pinch of saffron threads or 1/2 teaspoon ground turmeric for color and subtle flavor
• For the Dough:
• 2 cups all-purpose flour (plus more for dusting)
• 1 large egg
• 1/2 cup cold water (or slightly more, as needed)
• 1/2 teaspoon salt
• For the Filling:
• 1 lb ground lamb (or a mix of lamb and beef, or just ground beef)
• 1 small onion, very finely grated or minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh cilantro, finely chopped (or 1 tablespoon dried mint for winter variation)
• For the Garlic-Vinegar Mixture (Garnish):
• 2 cloves garlic, minced
• 2 tablespoons white vinegar
• For Serving (Garnish):
• Fresh cilantro or dried mint, finely chopped
• Equipment:
• Large pot (for broth and cooking dumplings)
• Rolling pin (or pasta machine for easier rolling)
• Sharp knife or pastry wheel
• Small cutting board
• Optional: Digital scale for grams, slotted spoon

Directions

1. Make the Broth
   1. In your large pot, combine the lamb (or beef) meat, quartered onion, and 8 cups of water. If you're using saffron, you can add it now.
   2. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer.
   3. Skim off any foam or impurities that rise to the surface. This helps ensure a clear broth.
   4. Simmer, partially covered, for at least 1.5 to 2 hours, or until the meat is very tender and the broth is flavorful. If using turmeric, add it about 30 minutes before the end of simmering.
   5. Taste the broth and season with salt. Remember, you want it well-seasoned but not overly salty yet, as the dumplings will add more flavor.
   6. Strain the broth through a fine-mesh sieve into a clean pot or bowl, discarding the onion. You can keep the cooked meat pieces to serve alongside or in the soup, if desired. Set the clear broth aside.
2. Mix and Rest the Dough
   1. In a large bowl, whisk together the flour and salt.
   2. Create a well in the center and add the egg and about half of the cold water.
   3. Gradually mix the wet ingredients into the flour, adding more water a tablespoon at a time until a shaggy dough forms.
   4. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly firm, but not sticky. It should bounce back slightly when poked.
   5. Form the dough into a ball, cover it with plastic wrap or a damp towel, and let it rest at room temperature for at least 30 minutes. This resting time is crucial for the gluten to relax, making the dough easier to roll super thin.
3. Prepare the Filling
   1. In a medium bowl, combine the ground lamb (or beef), finely grated/minced onion, salt, pepper, and chopped fresh cilantro or dried mint.
   2. Mix gently with your hands until just combined. Be careful not to overwork the meat, as this can make it tough.
   Pro Tip to avoid watery filling: If your grated onion releases a lot of juice, gently squeeze out some excess liquid before adding it to the meat.
   1. Keep the filling chilled in the refrigerator until ready to use for food safety.
4. Roll the Dough Thin
   1. Divide the rested dough into 2-3 smaller, manageable portions. Keep the portions you’re not working with covered to prevent them from drying out.
   2. On a lightly floured surface, roll one portion of dough as thinly as possible – we're talking about 1 mm thick. You should almost be able to see your hand through it! This is key for authentic Dushbara.
   3. If you have a pasta machine, you can use it to roll the dough to its thinnest setting (usually setting 6 or 7, depending on the machine).
   4. Lightly dust the rolled dough with flour as you go, but don't overdo it, as too much flour can dry out the dough.
5. Cut and Fill Tiny Dumplings
   1. Once the dough is rolled thin, use a sharp knife or pastry wheel to cut it into small squares, approximately 1 to 1.5 cm (about 1/2 to 5/8 inch) in size. Work quickly and keep the cut dough squares covered with a damp towel to prevent them from drying out.
   2. Place a tiny, pea-sized amount of filling (no more than 1/4 teaspoon) in the center of each dough square.
6. Folding Technique:
   1. Fold the square diagonally to form a small triangle. Press the edges firmly to seal, ensuring there are no gaps for the filling to escape.
   2. Take the two far corners of the triangle and bring them together, pressing them firmly to seal. This creates the classic Dushbara shape, resembling a tiny hat or a tortellini.
   1. Place the finished dumplings on a lightly floured tray or baking sheet, making sure they don't touch, and cover them with a damp towel while you continue with the rest of the dough.
7. Cook the Dumplings in Broth
   1. Bring your strained lamb broth back to a gentle boil (not a violent rolling boil, which can break the dumplings).
   2. Carefully add the Dushbara dumplings to the simmering broth in batches. Don't overcrowd the pot.
   3. Stir gently with a slotted spoon to prevent them from sticking to the bottom or to each other.
   4. Cook for about 5-7 minutes. The dumplings are ready when they float to the surface, look slightly translucent, and the filling is cooked through.
   5. Taste the soup and adjust seasoning if necessary.
8. Make the Garlic-Vinegar Mix & Serve
   1. While the dumplings are cooking, prepare the garlic-vinegar mixture. In a small bowl, combine the minced garlic and white vinegar.
   2. Ladle the hot Dushbara soup and dumplings into individual serving bowls.
   3. Offer the garlic-vinegar mixture on the side, allowing each person to add it to their taste (usually about 1/2 to 1 teaspoon per bowl). This adds a bright, tangy kick.
   4. Garnish generously with fresh cilantro or dried mint. Serve immediately and enjoy your homemade authentic Dushbara!