This is an AI-generated image.

Chuchvara

Name: Chuchvara
Total time: 90 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 250g All-purpose flour; 1 Egg; 100ml Water; 1 tsp Salt; 300g Ground Beef; 1 Onion; 1/2 tsp Cumin powder; A pinch Black Pepper; 2 tsp Beef Bone Broth Base; To taste Plain yogurt; A pinch Dill

Soup

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Tiny boiled meat dumplings served in clear broth or with yogurt — Uzbek home cooking.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Chuchvara are small dumplings about the size of a fingertip, very similar to Russian pelmeni. The smaller you wrap them, the better a cook you're considered to be, and families commonly make big batches together to freeze. Besides floating them in soup, they're often eaten boiled with yogurt or sour cream.

🌆 Where it's eaten: On a cold afternoon, grandmother deftly wraps tiny chuchvara in the kitchen as the grandchildren eagerly slurp dumpling soup from their bowls.

🥕 Ingredients (serves 4)

All-purpose flour 250g
Egg 1
Water 100ml
Salt 1 tsp
Ground Beef 300g
Onion 1
Cumin powder 1/2 tsp
Black Pepper A pinch
Beef Bone Broth Base 2 tsp
Plain yogurt To taste
Dill A pinch

👩‍🍳 Instructions

Knead the flour, egg, water, and salt and rest 30 minutes.
Finely chop the onion and mix well with the ground beef, salt, pepper, and ground cumin.
Roll the dough thin, cut into 4cm squares, place a little filling on each, fold into a triangle, and join the two ends into a small hat shape.
Bring 1L water and the beef stock powder to a boil in a pot and season with salt.
Add the chuchvara and boil 3–4 minutes after they float.
Ladle into bowls with the broth and serve with yogurt and dill.

← More Uzbekistan recipes 🗺 Explore another country