Chuchvara
Delight in the comforting flavors of Chuchvara, a traditional Uzbek dumpling dish brimming with aromatic spices and hearty fillings. These handmade dumplings feature a tender dough encasing a savory mixture of ground beef or lamb, onion, cumin, and fresh parsley, providing a burst of flavor with every bite. Boiled to perfection in salted water or broth, Chuchvara can be served with a drizzle of golden melted butter or paired with a tangy garlic-yogurt sauce for a refreshing contrast. Perfect for family gatherings or an adventurous weeknight meal, this recipe combines time-honored techniques with simple ingredients to create a satisfying and soul-warming dish. Whether you're exploring Uzbek cuisine for the first time or longing for a taste of home, Chuchvara is a must-try that’s as fun to make as it is to eat.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 2 teaspoons salt
- 250 milliliters water
- 1 large egg
- 400 grams ground beef or lamb
- 1 medium, finely chopped onion
- 1 teaspoon ground black pepper
- 1 teaspoon cumin
- 2 tablespoons chopped fresh parsley
- 2 tablespoons butter
- 1 liter optional broth or stock
- 200 grams yogurt
- 2 cloves, minced garlic
Instructions
In a large mixing bowl, combine the flour, 1 teaspoon of salt, and the egg. Gradually add the water, mixing to form a dough. Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
In a separate bowl, mix the ground beef or lamb with the chopped onion, remaining teaspoon of salt, black pepper, cumin, and parsley. Stir the filling until all ingredients are fully incorporated.
Divide the dough into four equal portions. Roll out each portion into a thin sheet on a lightly floured surface. Cut the dough into small squares, about 4 cm on each side.
Place a small amount of meat filling in the center of each square. Fold the dough over to form a triangle, then press the edges firmly to seal, ensuring there are no air bubbles trapped inside.
Bring a pot of salted water or broth to a boil. Add the chuchvara in batches, cooking until they float to the surface, about 4-5 minutes. Use a slotted spoon to transfer the cooked dumplings to a bowl.
In a small saucepan, melt the butter over medium heat. Pour the melted butter over the cooked chuchvara before serving.
For an optional garnish, mix the yogurt with the minced garlic and a pinch of salt. Serve alongside or drizzled over the chuchvara.
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 6.5 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 89 mg | 30% | |
| Sodium | 1349 mg | 59% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 3.5 g | ||
| Protein | 26.1 g | 52% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 95 mg | 7% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 395 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
