Dairy-Free Chuchvara
Discover the art of making dairy-free chuchvara, a traditional Uzbek dumpling reimagined for those seeking a lactose-free option without compromising on flavor. This recipe combines handmade dough with a savory filling of minced beef or lamb, finely chopped onion, grated carrots, garlic, and fresh cilantro, creating a rich and aromatic blend of textures and tastes. The dumplings are elegantly folded into their signature shape and cooked to perfection, resulting in tender bites bursting with juicy filling. Perfect for those with dietary restrictions, this dairy-free chuchvara recipe is a rewarding way to explore Central Asian cuisine, offering a comforting and versatile dish that pairs beautifully with a simple herb garnish or a side of tangy dipping sauce. Ready in under an hour, it’s an ideal recipe for impressing family and friends with your culinary skills!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 g all-purpose flour
- 200 ml warm water
- 1 tsp salt
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 300 g minced beef or lamb
- 0.5 tsp ground black pepper
- 2 cloves garlic, minced
- 2 tbsp fresh cilantro, chopped
- 1 medium carrots, grated
Instructions
In a large mixing bowl, combine the all-purpose flour and salt.
Make a well in the center and gradually pour in the warm water and olive oil. Mix until a rough dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
Place the dough back in the bowl and cover with a damp cloth. Let it rest for 30 minutes.
While the dough rests, prepare the filling. In a bowl, mix the minced beef or lamb with the chopped onion, minced garlic, cilantro, grated carrots, salt, and ground black pepper.
Divide the rested dough into two portions. Roll each portion out into a thin sheet, about 1/16 inch thick.
Cut the dough into 2-inch squares using a sharp knife or a dough cutter.
Place about 1 teaspoon of filling onto each square. Fold the square diagonally to form a triangle, then press the edges to seal.
Bring the two opposite corners of the triangle together and pinch to form a traditional chuchvara shape.
Repeat with the remaining dough and filling.
Bring a large pot of salted water to a boil.
Gently add the chuchvara to the boiling water in batches, and cook for about 5 minutes or until they float to the surface.
Remove them using a slotted spoon and let them drain.
Serve the chuchvara warm, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 2667 mg | 116% | |
| Total Carbohydrate | 327.9 g | 119% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 10.3 g | ||
| Protein | 95.0 g | 190% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 162 mg | 12% | |
| Iron | 27.5 mg | 153% | |
| Potassium | 1761 mg | 37% | |
*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.
