Chuchvara (Uzbek Small Dumplings in Broth)
In short: Tiny folded dumplings filled with spiced lamb and beef, simmered in a savory vegetable broth and finished with dill and cilantro. It takes about 1 h 50 min in total and makes 4 servings.
- Prep
- 1 h 15 min
- Cook
- 35 min
- Resting
- 30 min
- Total
- 1 h 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 640 kcal
Chuchvara are the small, ear-shaped dumplings that Uzbek families make in big batches and freeze for cold weather. Each one holds a small spoon of seasoned meat and onion in a very thin wrapper, and they cook in minutes. Served in a clear broth with tomato and herbs, they are a main course in their own right. Making them is a good group job, with everyone folding around the table.
Instructions
- Mix the flour, salt and water and knead for 8 minutes into a firm, smooth dough. Cover and rest for 30 minutes.
- Mix the lamb, beef, onion, salt, cumin, pepper and cold water until sticky and well combined. Cover and chill.
- Roll the dough as thin as you can, about 1 mm, and cut it into 4 cm (1 1/2 in) squares. Keep the cut squares under a cloth.
- Place 1/2 teaspoon of filling on each square. Fold into a triangle and pinch the edges shut, then bring the two long corners together and pinch them to make a small ear shape.
- Heat the oil in a large pot and cook the sliced onion and carrot for 5 minutes. Add the tomato and cook for 3 minutes, then pour in the stock and simmer for 15 minutes. Season with the salt.
- Drop the dumplings into the simmering broth in batches. Cook for 6 to 8 minutes until they float and the filling reaches 71°C (160°F).
- Ladle into bowls and scatter with dill and cilantro.
Tips
- Freeze the shaped dumplings in a single layer on a floured tray before bagging them. Cook straight from frozen and allow 3 extra minutes.
- A spoonful of plain yogurt or a splash of vinegar at the table is common. Both add sourness to the rich broth.
Questions and answers
Can I make chuchvara ahead of time?
Yes. Freeze the raw dumplings for up to 3 months. Do not store cooked dumplings in the broth, because they swell and turn soft.
Are chuchvara boiled or fried?
In Uzbekistan they are mostly boiled and served in broth. Some families also drain boiled chuchvara and serve them with yogurt or butter, or fry them.
How are chuchvara different from manti?
Chuchvara are tiny, thin-skinned and boiled, usually in soup. Manti are much larger, steamed and eaten by hand.
How long does it take to make Chuchvara (Uzbek Small Dumplings in Broth)?
About 1 h 50 min in total: 1 h 15 min of preparation and 35 min of cooking.
How many calories are in Chuchvara (Uzbek Small Dumplings in Broth)?
About 640 kcal per serving, with 29 g of protein, 81 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 640 kcal |
|---|---|
| Protein | 29 g |
| Carbohydrates | 81 g |
| Fat | 22 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 2300 mg |
Estimated values, calculated from the ingredients.
