Milk Street Digital Class: Kyrgyz Dumplings with Anna Ansari

Join guest teacher Anna Ansari for a historical and culinary journey along the Silk Roads.

What’s on the Menu:
Oromo (Kyrgyz Rolled Dumplings) with Mushroom or Meat Filling Nokot (Uyghur Chickpea and Carrot Salad)

If we asked you to rattle off as many dumplings of the world as you can, we’re betting that Kyrgyzstan’s oromo might not be one of the first to comes to mind. Join guest teacher Anna Ansari, author of the new book “Silk Roads,” to put this central Asian version of one of our favorite food formats—boldly flavored fillings packaged up in dough—in the spotlight. In this pre-recorded livestream class, we start with context, teaching you why the so-called Silk Road was really more like the silk roads—and about how this informal overland trading network transmitted far more than silk, from technological innovation to culinary inspiration. Then, we move to practice. You’ll learn to make a versatile dumpling dough the Kyrgyz way. We prep two fillings—one meat, one veg—that pack big flavor punches despite their short ingredient lists. Then, we shape. Unlike many dumplings, a classic oromo doesn’t require fussy pleating of dozens of individual packets. Instead, it’s a massive snail or horseshoe-shaped creation that takes a fraction of the time to prepare and looks much more stunning on the table. If you’re expecting it to be baked, though, you’ll be surprised by the traditional cooking method we turn to instead. To accompany this rich showstopper, we also prepare quick, simple salad called nokot, which hails from Uyghur culinary traditions and is the perfect way to complete the meal. Join Anna for a class that is as rich in history as it is in flavor.