Vegetarian Chuchvara
Discover the flavorful charm of Vegetarian Chuchvara, a plant-based twist on the traditional Uzbek dumpling dish, perfect for anyone seeking hearty international comfort food. Delicately handmade dough envelopes a luscious filling of sautéed spinach, creamy ricotta, and aromatic spices like garlic, paprika, and black pepper, creating a symphony of savory goodness. After being boiled to tender perfection, these delightful dumplings are lightly pan-fried to achieve a golden, crispy edge. Served with hot vegetable broth, a dollop of tangy sour cream, and a sprinkle of fresh dill, this soul-warming recipe combines rustic elegance with rich, balanced flavors. With simple pantry staples and a manageable prep time, Vegetarian Chuchvara is ideal for impressing friends or family with a unique, vegetarian-friendly dish that celebrates the art of handmade cuisine. Perfect keywords: "vegetarian dumplings," "Uzbek Chuchvara recipe," "spinach ricotta filling," "comfort food," "international cuisine."
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 125 ml Water
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 200 grams Spinach, fresh
- 150 grams Ricotta cheese
- 1 whole Onion, medium
- 2 whole Garlic, cloves
- 0.5 teaspoon Black pepper, ground
- 0.5 teaspoon Paprika
- 2 tablespoons Butter
- 500 ml Vegetable broth
- 2 tablespoons Fresh dill, chopped
- 100 grams Sour cream
Instructions
In a large bowl, combine flour, salt, and olive oil. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let rest for 30 minutes.
While the dough is resting, prepare the filling. Finely chop the onion and garlic. Heat a tablespoon of olive oil in a pan and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute.
Add the spinach to the pan and cook until wilted. Remove from heat and let cool slightly.
In a mixing bowl, combine the spinach mixture with ricotta, black pepper, and paprika. Mix well and set aside.
Divide the dough into four equal parts. Roll each part into a thin sheet about 1/16 inch thick.
Using a round cutter (around 3 inches in diameter), cut circles from the dough. Place about a teaspoon of the filling in the center of each circle.
Fold the dough over the filling to form a semi-circle. Press the edges firmly to seal and ensure there is no air inside. Pinch the sealed edges to create a decorative pattern.
Bring a large pot of salted water to a boil. Carefully drop the chuchvara into the water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.
In a pan, melt the butter and add the cooked chuchvara. Fry gently until they are golden brown on the edges.
Meanwhile, heat the vegetable broth in a separate pot until hot.
Serve the chuchvara in deep bowls, topped with a bit of hot broth, a dollop of sour cream, and a sprinkle of fresh dill.
Nutrition Facts
Calories |
2235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 43.7 g | 218% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 4021 mg | 175% | |
| Total Carbohydrate | 299.2 g | 109% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 21.1 g | ||
| Protein | 70.2 g | 140% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 775 mg | 60% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 2653 mg | 56% | |
*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.
