Uzbek Chuchvara (Dumpling Soup)

About This Recipe

Chuchvara are Uzbekistan's version of dumplings — small squares of thin dough folded around a filling of minced lamb and onion, pinched into little bundles. They're served either in a clear broth (like wonton soup) or in tangy yogurt (chuchvara with katyk). Making chuchvara with family is a cherished Uzbek tradition, with everyone gathering around the table to fold hundreds of tiny dumplings.

Ingredients

Serves 4

• 2 cupsall-purpose flour
• 1 largeegg
• 1/2 cupwater
• 1/2 tspsalt
• 400 gground lamb (or beef)
• 2 mediumonions, grated
• 1 tspcumin
• 1/2 tspblack pepper
• 1 tspsalt
• 1.5 literslamb or beef broth
• 1 cupplain yogurt (to serve)

Instructions

1. 1

   Make the dough

   Combine flour, egg, salt, and water. Knead 8 minutes until smooth and elastic. Rest covered 30 minutes.

2. 2

   Make the filling

   Combine ground lamb with grated onion, cumin, pepper, and salt. Mix well.

3. 3

   Roll and cut

   Roll dough very thin (2mm). Cut into 5cm squares.

4. 4

   Fill and fold

   Place a small amount of filling (about 1 tsp) in the center of each square. Fold diagonally into a triangle, then bring the two corners together and pinch to form a dumpling.

5. 5

   Cook and serve

   Bring broth to a boil. Add chuchvara and cook for 8–10 minutes until cooked through. Serve in broth or drain and serve with cold yogurt and dried mint.

Variations

• •

  Serve in yogurt (chuchvara ba katyk) instead of broth

• •

  Add a drizzle of fried onion-butter on top

• •

  Pan-fry after boiling for a crispy bottom

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Raw dumplings freeze well for 2 months. Cook from frozen, adding 3 minutes.

Frequently Asked Questions