Growing up in Chumathang, Ladakh, Dechen Chuskit (@theystan_chukki) learnt how to cook by observing the elders in her region—picking up skills and techniques that were passed down over generations. She credits her father, Theystan Chukki—a staunch advocate of local cuisine—for her affinity for cooking and an appreciation of her heritage. Dechen’s father particularly championed Chutagi, a hearty broth made with meat and round wheat dumplings.
This recipe holds a special place in Dechen’s heart, as she learnt how to make it by watching her parents cook. It not only reminds her of her home but also her father’s insistence on trying different foods, whether she liked them or not. Dechen remarks at the steady decrease in the cooking of traditional dishes, including Chutagi, owing to the modern conveniences that have introduced new tastes in the region. Now, she is keen to push forward this legacy, even teaching her sister’s children how to prepare Chutagi and other traditional dishes.
For the Dumplings:
| Wheat flour | ¾ cup |
|---|---|
| Water | enough to knead a tight dough |
For the broth:
| Oil | 2 tablespoons |
|---|---|
| Medium onion, finely chopped | 1 |
| Garam masala | ½ teaspoon |
| Coriander powder | ½ teaspoon |
| Cumin powder | ½ teaspoon |
| Turmeric powder | ½ teaspoon |
| Meat masala | 1 teaspoon |
| Boneless meat (lamb or yak meat) | 200 grams |
| Salt | to taste |
| Water/Stock | 2 cups |
| Coriander, chopped | for garnish |
For a vegetarian version:
| Broccoli, cut into florets | 1 |
|---|---|
| Potato, peeled and cut into ½-inch pieces | 2 |
| Carrot, peeled and cut into ½-inch pieces | 2 |
What You Will Need
Mixing bowls, kitchen towel, rolling pin, cutter or circular steel bowl, large kadhai
Instructions
For the Dumplings:
In a mixing bowl, combine the flour with just enough water to make a tight and firm dough. Knead the dough thoroughly until it is smooth.
Cover the dough with a damp cloth and keep it aside for 15 minutes. This will allow it to rest and become more pliable.
Roll out the rested dough to a medium thickness of about 1-2 centimeters on a floured surface.Â
Use a round cutter or a steel-lipped bowl to cut the dough into small circles. This will be approximately the size of store-bought dumpling wrappers.
Take each dough circle, hold it over your finger, and gently roll the edges together to seal into a point. Then, press down the centre to create a shape resembling a donkey’s ear.
For the Broth:
Heat the oil in a kadhai over medium heat.
Add the finely chopped onions and sauté them for about 5-7 minutes, or until they turn golden-brown.
Stir in all the powdered spices. Cook for 1-2 minutes, or until the spices release their aroma.
Add your choice of meat along with salt. Fry the meat for 5-10 minutes, stirring occasionally until it is browned on all sides.
Pour in the water or stock, making sure the meat is fully submerged. Bring this to a boil; once a rolling boil starts, reduce the flame until a gentle simmer is achieved.
Let the broth continue simmering gently until the meat is tender and cooked through, which may take 30-40 minutes depending on the cut and type of meat.
If vegetables are being used, cook them separately until tender, and then add them to the broth.
Once the meat and vegetables are cooked, add the shaped chutagi pieces to the simmering broth. Cook the dumplings for another 10-15 minutes while simmering gently until the chutagi is tender.
Ladle the chutagi with meat and vegetables into bowls. Serve warm, garnished with fresh coriander.
Variations:
For a vegetarian alternative, use potatoes, carrots, onion greens, kohlrabi, or any other locally sourced vegetables.
Dechen Chuskit is a home cook from Chumathang village in eastern Ladakh. She enjoys cooking and baking, exploring both traditional Ladakhi flavours and new recipes. When she’s not in the kitchen, she weaves Pashmina and woollen shawls.
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