Chuchvara
chuchvara · chuchpara
Small Uzbek meat dumplings served in broth or with sauce. They are typically smaller than manty and shaped for quick cooking.
About this dish
Small Uzbek meat dumplings served in broth or with sauce. They are typically smaller than manty and shaped for quick cooking. The recipe here chooses one named variation from that wider tradition; household fillings, shapes and serving styles may differ.
Recipe
Uzbek lamb chuchvara in broth
Dough
- 300 g all-purpose flour
- 1 egg
- 100-120 ml water
- 1/4 tsp salt
Filling
- 300 g ground lamb
- 1 onion (120 g), very finely minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
Soup
- 1.5 L lamb or chicken broth
- 1 small onion (80 g), diced
Serve
- 120 g sour cream
- 2 tbsp chopped dill
- 2 tbsp chopped cilantro
- 1
Dough: 300 g all-purpose flour; 1 egg; 100-120 ml water; plus the remaining ingredients listed for this component. Mix flour, egg, salt and enough water for a firm dough; knead 8 minutes and rest covered 30 minutes. Start with the lower water quantity, knead firm and smooth and cover the resting dough.
- 2
Filling: 300 g ground lamb; 1 onion (120 g), very finely minced; 1/2 tsp ground cumin; plus the remaining ingredients listed for this component. Mix filling ingredients. Roll dough very thin and cut 4 cm squares. Mince aromatics finely, mix filling evenly and keep chilled. Roll small sheets about 1 mm thick and cover unused squares.
- 3
Add a small teaspoon filling to each square, fold corner-to-corner and seal. Join the two side corners to form a small folded dumpling. Leave a clean rim and press air outward before sealing and joining corners.
- 4
Soup: 1.5 L lamb or chicken broth; 1 small onion (80 g), diced. Serve: 120 g sour cream; 2 tbsp chopped dill; 2 tbsp chopped cilantro. Simmer soup onion in broth 8 minutes, add dumplings and simmer gently 6-8 minutes until lamb reaches 71°C/160°F. Serve with sour cream and herbs. Keep a quiet simmer, add separately and check tender pasta and the center temperature before topping.
Note
Work with only part of the dough at a time to keep edges moist. The linked first source uses rounds; square-cut wrappers are another regional form.