📝 About This Recipe
Chuchvara is a beloved Central Asian treasure, featuring tiny, hand-folded dumplings that represent the pinnacle of Uzbek and Uyghur hospitality. Unlike larger dumplings, these 'pearls' of the Silk Road are meticulously shaped and served in a rich, aromatic clear broth infused with lamb and garden-fresh herbs. Every spoonful offers a delicate balance of silky dough, savory halal meat, and a soul-warming soup that has comforted travelers for centuries.
🥗 Ingredients
The Dough
- 500 grams All-purpose flour (sifted)
- 1 large Egg (at room temperature)
- 200 ml Water (warm)
- 1 teaspoon Salt
The Filling
- 400 grams Ground lamb or beef (high fat content (20%) preferred for juiciness)
- 2 medium Onion (very finely minced or grated)
- 1 teaspoon Ground cumin (toasted for better aroma)
- 1/2 teaspoon Black pepper (freshly cracked)
- 1 teaspoon Salt (to taste)
- 2 tablespoons Ice water (to keep the meat moist)
The Aromatic Broth (Shurpa)
- 300 grams Lamb bones or stew meat (for depth of flavor)
- 1 large Carrot (cut into small cubes)
- 1 small Onion (halved)
- 1 medium Tomato (diced small)
- 2 tablespoons Vegetable oil
- 2 pieces Bay leaf
- 2.5 liters Water (filtered)
Garnish and Serving
- 1/4 cup Fresh dill (finely chopped)
- 1/4 cup Fresh cilantro (finely chopped)
- 1/2 cup Greek yogurt or Sour cream (for dolloping)
- 1 piece Vinegar or Lemon wedges (to add brightness)
👨🍳 Instructions
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1
Start by making the dough: In a large bowl, whisk the egg, warm water, and salt. Gradually add the sifted flour, kneading until a very firm, smooth dough forms (about 8-10 minutes). Cover with a damp cloth and rest for 30 minutes.
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2
Prepare the filling: Mix the ground meat with the finely minced onions. The onion should be almost a paste to ensure the dumplings are juicy. Add cumin, salt, pepper, and 2 tablespoons of ice water. Mix thoroughly by hand and set aside.
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3
Begin the broth: In a large pot, heat the oil over medium heat. Brown the lamb bones or meat. Add the halved onion and carrots, sautéing for 5 minutes until the onion is golden.
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4
Add the diced tomatoes to the pot and cook until they soften. Pour in 2.5 liters of water and add the bay leaves. Bring to a boil, then reduce to a low simmer. Skim any foam that rises to the surface to keep the broth crystal clear.
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5
Roll the dough: On a lightly floured surface, roll out the rested dough into a very thin sheet (about 1-2mm thick). It should be thin enough to see light through but strong enough to hold the filling.
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6
Cut the dough into small squares, roughly 3cm x 3cm (about 1.2 inches). Authentic Chuchvara are famously small—tradition says a dozen should fit in a single tablespoon!
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7
Place a pea-sized amount of meat filling in the center of each square.
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8
Fold the square into a triangle, pinching the edges firmly to seal. Then, pull the two bottom corners of the triangle together and pinch them to create a 'hat' or 'ear' shape.
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9
Place the formed dumplings on a floured tray, ensuring they do not touch each other.
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10
Check your broth: Remove the lamb bones and the halved onion. Season the broth with salt and pepper to taste.
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11
Turn the heat up so the broth is at a rolling boil. Carefully drop the chuchvara into the pot. Stir gently with a wooden spoon to prevent sticking.
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12
Once the dumplings float to the surface, cook them for an additional 4-5 minutes. The dough should be tender and the meat fully cooked.
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13
Ladle the dumplings and a generous amount of broth into deep bowls. Ensure everyone gets a mix of the tender carrots and meat.
💡 Chef's Tips
Do not skip the dough resting period; it relaxes the gluten and allows you to roll it much thinner without tearing. If you find folding tiny dumplings too tedious, use a 'chuchvarakash' (dumpling mold), though hand-folding is more traditional. Always use a high ratio of onion to meat (nearly 1:1 by volume) for the most authentic, juicy interior. To keep the broth clear, never let it boil vigorously after the initial boil; a gentle simmer is key. If making a large batch, you can freeze the raw dumplings on a tray and then transfer them to a bag for later use.
🍽️ Serving Suggestions
Serve with a side of 'Katik' (strained yogurt) or sour cream to swirl into the hot broth. Provide a small bowl of white vinegar infused with sliced garlic and chili flakes for dipping or drizzling. Pair with hot, crusty Uzbek 'Obi Non' (flatbread) to soak up every drop of the flavorful soup. A fresh 'Achichuk' salad (thinly sliced tomatoes, onions, and basil) provides a crisp contrast to the warm dumplings. Hot green tea is the traditional beverage of choice to aid digestion after this savory meal.