Homemade Uzbek Chuchvara

Ingredients

• For the dough: For the dough:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• For the filling: For the filling:
• 200g ground lamb 200g ground lamb
• 200g ground beef 200g ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Salt to taste Salt to taste
• For the broth: For the broth:
• 4 cups (950ml) beef or vegetable broth 4 cups (950ml) beef or vegetable broth
• 1 small onion, sliced 1 small onion, sliced
• 2 cloves garlic, crushed 2 cloves garlic, crushed
• 1 bay leaf 1 bay leaf
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Gradually add warm water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
2. 2.
   In a separate bowl, mix together the ground lamb, ground beef, chopped onion, minced garlic, cumin, paprika, black pepper, and salt for the filling. Set aside.
3. 3.
   On a lightly floured surface, roll out the dough into a thin sheet. Using a round cookie cutter or a glass, cut out small circles from the dough.
4. 4.
   Place a small amount of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape and pinch the edges to seal.
5. 5.
   In a large pot, bring the broth to a boil. Add the sliced onion, crushed garlic, bay leaf, salt, and pepper. Gently drop the dumplings into the boiling broth and cook for about 10-12 minutes, or until the dumplings float to the surface.
6. 6.
   Serve the Chuchvara hot in bowls with the flavorful broth. Garnish with fresh herbs, such as cilantro or parsley, if desired.

Treat your ingredients with care...

• Ground lamb and beef — Make sure to use lean ground meat for a healthier option. You can also substitute with ground chicken or turkey if desired.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a spicier flavor, add a pinch of chili flakes or cayenne pepper to the filling mixture.
• Serve Chuchvara with a dollop of sour cream or yogurt for added creaminess.
• Freeze any leftover Chuchvara for a quick and delicious meal later on.
• Experiment with different herbs and spices in the filling to customize the flavors to your liking.

Serving advice

Serve Chuchvara hot in individual bowls, allowing each person to enjoy the flavorful broth along with the dumplings. Garnish with fresh herbs for a pop of color and freshness.

Presentation advice

Arrange the Chuchvara neatly in the bowl, making sure the dumplings are visible. Pour the hot broth over the dumplings, and sprinkle some fresh herbs on top for an appealing presentation.