📝 About This Recipe
A crown jewel of Bukharan Jewish hospitality, these miniature dumplings are a testament to the silk road's culinary influence. Unlike their boiled counterparts, fried Chuchvara offer a satisfyingly crisp, golden shell that gives way to a succulent, spiced beef and onion filling. These bite-sized treasures are traditionally served at festive gatherings, symbolizing prosperity and the warmth of the Central Asian hearth.
🥗 Ingredients
The Dough
- 4 cups All-purpose flour (sifted)
- 2 large Eggs (at room temperature)
- 3/4 cup Warm water
- 1 teaspoon Salt
The Filling
- 1 pound Ground beef (preferably 80/20 lean-to-fat ratio for juiciness)
- 2 medium Yellow onions (very finely minced or grated)
- 1 teaspoon Ground cumin (freshly toasted if possible)
- 1/2 teaspoon Ground coriander
- 1 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Ice water (to keep the meat moist)
Frying and Garnish
- 3 cups Vegetable oil (for deep frying)
- 1/4 cup Fresh cilantro (chopped)
- 2 tablespoons Pomegranate seeds (for a pop of color and acidity)
👨🍳 Instructions
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1
In a large mixing bowl, whisk together the eggs, warm water, and salt until well combined.
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2
Gradually add the sifted flour to the liquid mixture, stirring with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface.
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3
Knead the dough vigorously for 8-10 minutes until it becomes smooth, elastic, and no longer sticks to your hands. Cover with a damp cloth and let it rest for 30 minutes to relax the gluten.
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4
While the dough rests, prepare the filling. In a medium bowl, combine the ground beef, minced onions, cumin, coriander, salt, and black pepper.
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5
Mix the filling by hand, adding the 2 tablespoons of ice water. Knead the meat for a few minutes until it becomes slightly tacky; this ensures the filling stays together inside the dumpling.
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6
Divide the rested dough into four manageable balls. Work with one ball at a time, keeping the others covered to prevent drying.
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7
On a floured surface, roll the dough out into a very thin sheet, about 1/16th of an inch thick. Use a sharp knife or a pizza cutter to cut the dough into small squares, roughly 1.5 to 2 inches wide.
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8
Place a small marble-sized amount of meat filling (about 1/2 teaspoon) in the center of each square.
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9
Fold the square into a triangle, pressing the edges firmly to seal. Then, bring the two bottom corners of the triangle together and pinch them to create the classic 'hat' shape.
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10
Place the formed chuchvara on a floured tray, ensuring they don't touch each other. Repeat until all dough and filling are used.
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11
Heat the vegetable oil in a deep pan or wok to 350°F (175°C). You can test the heat by dropping a small piece of dough; it should sizzle and rise to the surface immediately.
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12
Carefully drop the dumplings into the hot oil in batches, being careful not to overcrowd the pan. Fry for 3-5 minutes, turning occasionally, until they are a deep golden brown and crispy.
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13
Use a slotted spoon to remove the dumplings and drain them on a paper towel-lined plate.
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14
Transfer the hot chuchvara to a serving platter, garnish with chopped cilantro and pomegranate seeds, and serve immediately.
💡 Chef's Tips
For the best flavor, use a mix of very finely chopped onions rather than a food processor, as the processor can make the onions bitter. Ensure your oil temperature stays consistent; if it's too low, the dumplings will be greasy; if too high, the dough will burn before the meat cooks. If the dough edges feel dry while sealing, keep a small bowl of water nearby to lightly dampen the edges with your fingertip. You can freeze the raw dumplings on a tray and then transfer them to a bag; fry them directly from frozen for an extra 2 minutes. Always use a high-smoke point oil like grapeseed or canola to ensure a clean, crisp finish.
🍽️ Serving Suggestions
Serve with a side of 'Laza' (Central Asian garlic-chili oil) for those who enjoy a spicy kick. Pair with a refreshing tomato and cucumber salad (Achichuk) to cut through the richness of the fried dough. Traditionally served alongside a hot pot of green tea or black tea with lemon. Accompany with a bowl of vinegar-based dipping sauce infused with garlic and dill. For a full Bukharan feast, serve these as an appetizer before a main course of Plov (Rice Pilaf).