Xinjiang’s Boiled Dumplings: Joshpara, Chuchvara, and the Lamb-Pocket Tradition
Beyond manta and samsa, Xinjiang boils its own dumplings: joshpara and chuchvara. The dough, the fold, the broth, and where to eat these lamb pockets.
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Xinjiang Manta (Mantı): The Steamed Dumplings of the Silk Road
Discover Xinjiang manta — plump Uyghur steamed dumplings of lamb and onion. Where to eat them, how they are made, and what to pair them with.
