Tiny dumplings filled with seasoned ground meat, boiled in a clear broth and served with a dollop of sour cream and fresh dill.
Uzbek Chuchvara is a real, traditional Uzbek dish, known as Small Boiled Meat Dumplings in Broth. Tiny dumplings filled with seasoned ground meat, boiled in a clear broth and served with a dollop of sour cream and fresh dill.\n\nChuchvara are the smaller cousin of manti, historically prepared in large batches by families and neighbors together, a communal cooking tradition still practiced for special occasions in Uzbekistan.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.
Serves 6
Mix flour, salt, warm water and egg into a firm, smooth dough. Rest covered for 30 minutes.
Combine ground meat, finely diced onion, salt and pepper, mixing thoroughly.
Roll the dough very thin and cut into small squares about 4 cm across.
Place a small amount of filling in the center of each square, fold into a triangle, then bring the two bottom corners together and pinch to seal into a small ring shape.
Bring the broth to a simmer in a large pot, then add the dumplings in batches, cooking for 5 to 6 minutes until they float and the filling is cooked through.
Ladle the dumplings and broth into bowls, and serve topped with sour cream and fresh dill.
Keep the dumplings small — chuchvara are traditionally much smaller than manti, meant to be eaten several at a time in a spoonful of broth.
Dice the onion very finely so it fully incorporates into the small amount of filling in each dumpling.
Seal the dumplings tightly, since a large batch cooking together in broth means any loose seals will let filling escape.
A version with a mix of beef and lamb gives a richer flavor.
Some households add fresh cilantro to the filling for extra brightness.
Serve dry, without broth, tossed simply in butter as an alternative presentation.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Chuchvara are the smaller cousin of manti, historically prepared in large batches by families and neighbors together, a communal cooking tradition still practiced for special occasions in Uzbekistan.
Yes, freeze the shaped, uncooked dumplings on a tray before transferring to a bag; cook directly from frozen in simmering broth, adding a couple of extra minutes.
The dough may not have been rolled thin enough, or the seal wasn't tight — roll thin and pinch firmly, especially at the corners.
Chuchvara are much smaller and boiled directly in broth, while manti are larger and steamed, typically served with yogurt instead of broth.
Per serving (320g / 11.3 oz) · 6 servings total
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