Gluten-Free Chuchvara
Discover the delightful world of Uzbek cuisine with this Gluten-Free Chuchvara recipe—a reinterpretation of the classic Central Asian dumpling that’s perfect for gluten-free diets! Crafted from a tender gluten-free dough made with all-purpose flour, tapioca starch, and xanthan gum, these bite-sized dumplings are filled with a savory mixture of seasoned ground beef or lamb, onion, garlic, and aromatic spices like cumin and coriander. Boiled to perfection in a bubbling broth, these dumplings become soft, flavorful morsels that offer an authentic taste of tradition. Finished with a refreshing dollop of Greek yogurt and a sprinkle of fresh dill and mint, this hearty dish balances comfort with freshness in every spoonful. Perfect for family gatherings or a cozy dinner, Gluten-Free Chuchvara is your new go-to recipe for indulging in international flavors without compromising dietary needs.
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Recipe Information
Ingredients
- 2 cups Gluten-Free All-Purpose Flour
- 0.25 cup Tapioca Starch
- 1 teaspoon Xanthan Gum
- 1 teaspoon Salt
- 2 large Eggs
- 0.5 cup Water
- 1 tablespoon Olive Oil
- 1 pound Ground Beef or Lamb
- 1 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 0.5 teaspoon Black Pepper
- 0.5 teaspoon Cumin
- 0.5 teaspoon Coriander
- 8 cups Broth or Water
- 1 cup Greek Yogurt
- 2 tablespoons, chopped Fresh Dill
- 2 tablespoons, chopped Fresh Mint
Instructions
In a large bowl, combine the gluten-free flour, tapioca starch, xanthan gum, and salt. Mix well.
Make a well in the center of the dry ingredients and add the eggs, water, and olive oil.
Mix together until a dough forms, kneading gently for a few minutes until smooth. If sticky, add a tablespoon more of flour at a time.
Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
Meanwhile, prepare the filling. In a skillet over medium heat, cook the onion in a bit of oil until translucent. Add the garlic and cook for another minute.
Add the ground meat, black pepper, cumin, and coriander. Cook until the meat is browned and fragrant. Adjust seasoning with salt and pepper.
Let the filling cool slightly.
Divide the dough into 4 parts. Roll out one part on a surface dusted with gluten-free flour to about 1/16 inch thickness.
Cut rolled dough into squares approximately 2-inch by 2-inch.
Place about a teaspoon of filling onto each square.
Fold the dough square diagonally to make a triangle and press the edges to seal them well. Pinch the two corners together to form a tortellini shape.
Repeat with remaining dough and filling.
Bring the broth or water to a boil in a large pot. Drop the chuchvara carefully into the boiling liquid.
Cook the chuchvara for 10-12 minutes until the dumplings float and the dough is tender.
Serve hot chuchvara with a dollop of Greek yogurt and sprinkle generously with fresh dill and mint.
Nutrition Facts
Calories |
2886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 743 mg | 248% | |
| Sodium | 9852 mg | 428% | |
| Total Carbohydrate | 308.4 g | 112% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 20.7 g | ||
| Protein | 127.6 g | 255% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 597 mg | 46% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 2525 mg | 54% | |
*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.
