Low Sodium Chuchvara
Discover the delightful world of Uzbek cuisine with this Low Sodium Chuchvara recipe—a healthier twist on traditional dumplings packed with bold flavors and tender textures. Made from scratch, the thin, elastic dough is carefully folded around a savory filling of lean ground beef, aromatic spices like cumin and coriander, and fresh parsley, delivering a burst of comforting flavor in every bite. The dumplings are gently simmered in a fragrant broth infused with the natural sweetness of carrots, garlic, and bay leaf, enhancing the dish without the need for extra salt. Perfect for those seeking a wholesome and heart-friendly meal, this low sodium chuchvara strikes the ideal balance between taste and nutrition. Serve warm and pair with a sprinkle of fresh parsley for a beautifully simple yet irresistible presentation! Keywords: Low Sodium Chuchvara, Uzbek Dumplings, Healthy Homemade Dumplings Recipe, Low Sodium Comfort Food, Savory Dumplings with Lean Beef.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 Large egg
- 0.5 cup Water
- 1 pound Lean ground beef
- 1 medium Onion, finely chopped
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Coriander, ground
- 0.5 teaspoon Ground cumin
- 2 tablespoons Parsley, chopped
- 6 cups Water
- 1 medium Carrot, sliced
- 1 Bay leaf
- 2 cloves Garlic, minced
Instructions
In a large bowl, combine 2 cups of all-purpose flour and 1 large egg. Gradually add 0.5 cup of water while mixing until a dough forms.
Knead the dough on a floured surface for 6-8 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.
For the filling, mix 1 pound of lean ground beef, 1 finely chopped medium onion, 0.5 teaspoon of black pepper, 0.5 teaspoon of ground coriander, 0.5 teaspoon of ground cumin, and 2 tablespoons of chopped parsley in a bowl.
Roll out the dough on a lightly floured surface to about 1/8-inch thick. Cut into 2-inch squares.
Place a small teaspoon of the beef filling in the center of each square.
Fold the dough over the filling diagonally to form a triangle and seal the edges by pressing firmly.
In a large pot, bring 6 cups of water to a boil. Add 1 sliced medium carrot, 1 bay leaf, and 2 minced garlic cloves to the water.
Gently drop the chuchvara into the boiling water and cook for 10-12 minutes, until the dumplings float to the top and the filling is cooked through.
Remove the chuchvara with a slotted spoon and serve warm, optionally garnished with additional parsley.
Nutrition Facts
Calories |
1722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 16.1 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 472 mg | 21% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 8.1 g | ||
| Protein | 127.0 g | 254% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 792 mg | 17% | |
*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.
