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Kyrgyzstan vegan oromo recipe
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Vegan oromo

The Kyrgyz oromo is a large dumpling meant to be shared between several people. An easy-to-make take on a standard dumpling, this delicious vegan version includes pumpkin, onion, and soy mince. Serve with chili oil and yogurt.
Course Main Course
Cuisine Central Asia, Kyrgyzstan
Keyword Dumplings, Pasta, pumpkin
Prep Time 30 minutes
Cook Time 45 minutes
Resting 1 hour
Servings 1 oromo

Equipment

  • Steaming basket

Ingredients

Dumpling dough

  • 200 g all-purpose flour
  • 2 tsp olive oil
  • ½ tsp salt
  • 100 mL water
  • Flour for rolling

Filling

  • 180 g pumpkin or sweet potato, grated
  • 70 g onion, finely chopped
  • 90 g soy mince, rehydrated TVP, or another meat substitute
  • 2 tbsp fresh parsley, chopped
  • 1 tsp black pepper

Chili oil (optional)

  • 50 mL dried chili flakes
  • 2 cloves garlic, minced 1 tbsp
  • 75 mL vegetable oil

Condiments

  • Chili oil Store bought or homemade
  • plant-based yogurt or sour cream

Instructions

Dough

  • Start by preparing the dough. Mix flour with salt and olive oil. Add water a bit at a time and work it in. The dough should be quite firm.
  • Cover the dough and let it rest for 1+ h. Can rest overnight. Don't let it dry out.

Chili oil

  • If you are making your own chili oil, it can be made days in advance or while the dough is resting.
  • Add minced garlic and chili flakes to a heat-proof container. An old glass jar works well in my experience.
  • Heat the oil in a pot until it feels hot enough to fry in.
  • Pour the oil over the garlic and chili carefully. The garlic will start to sizzle.
  • Let the oil cool before using.

Filing

  • Prepare the oromo filling by chopping the onion and grating the pumpkin. Chop the parsley.

Assemble the oromo

  • If using a wooden steaming basket, place some lightly oiled parchment paper in the bottom. If using a metal steam, lightly oil it.
  • Roll out the dough into a large, thin sheet. About 1 mm thick.
    Tip: measure the circumference of your steaming basket and don't make the roll too wide.
  • Cover the dough sheet with the pumpkin, onion, soy mince and parsley. Sprinkle some ground pepper on top. Keep the layer thin.
  • Roll the dough and filling into a tight roll, as you would cinnamon buns.
  • Shape the roll into a horseshoe shape. Bend the roll and place it in your steamer.

Steam the oromo

  • Steam the oromo for 30-40 minutes.

Serve straight away

  • Serve the oromo straight away with your condiments of choice, such as chili oil and yogurt.