puloud

Puloud is a type of steamed or fried dumpling originating from the Xinjiang Uyghur Autonomous Region of China. These dumplings are a staple of Uyghur cuisine and are enjoyed throughout the region. The name "Puloud" itself is derived from the Uyghur word for dumpling.

The dough for puloud is typically made from wheat flour and water, kneaded until smooth and elastic. The filling can vary but commonly includes minced lamb or beef, onions, and a blend of spices such as cumin, coriander, and chili pepper. Vegetarian versions may use vegetables like leeks or cabbage.

Puloud can be prepared in several ways. Steamed puloud, known as "manak," is a common and healthier option. Fried puloud, often referred to as "qogurma puloud," offers a crispier texture. They are also sometimes boiled. Regardless of the cooking method, puloud is often served with a side of vinegar or a chili-based dipping sauce. The dish is a significant part of Uyghur celebrations and everyday meals, reflecting the region's rich culinary heritage.