Uzbek cuisine: chuchvara, or dumplings in Uzbek

Uzbek cuisine: chuchvara, or dumplings in Uzbek

Chuchvara is an easy-to-make, tasty and satisfying Uzbek dish. To make it a little clearer to a Russian person what we are talking about, we can draw a parallel with dumplings. But this is just a comparison; chuchvara has special differences that are appropriate for Uzbek cuisine:

• smallest size (the smaller the better);
• the inside is prepared from finely chopped meat;
• the exception in the choice of meat entrails is pork;
• served to the table in broth;
• form.

This unusual dish is served both on a daily basis and on a special occasion. But it must be emphasized that chuchvara is prepared in different ways for different occasions. For example, for guests they prepare classic chuchvara with lamb (kui gushtidan), or beef (molgushtidan), or ugra chuchvara - the same ordinary chuchvara, but with the addition of noodles and meatballs. For daily lunch, Uzbeks prepare oshuktli chuchvars; in this version, they use chopped onions with fat tail fat (lamb fat), herbs and eggs.

At first glance, chuchvara is a complex dish. The recipe will dispel all your doubts; the only important thing is to stick to the method and use the freshest products.

Preparing the dough

• water – 200 ml;
• flour – 550 g;
• chicken egg – 2 pcs.;
• salt to taste.

Pass the flour through a sieve. Add two eggs and water to the sifted flour, salt to taste. Mix until a homogeneous dough is obtained. If the dough is not quite dense, add more flour until thoroughly kneaded. Wrap the dough under cling film. Keep at room temperature for half an hour.

Cooking minced meat

We remind you that chuchvara and pork are incomparable things, so we prepare the filling from beef.

• beef (loin) – 700 g;
• garlic – 2 cloves;
• lamb with fat (pulp) – 500 g;
• fat tail – 100 g (add to the minced meat only if the lamb is not fatty enough);
• black pepper, salt and other spices - to taste.

Leave the meat grinder away, it will not be useful now, so the inside is cut with a kitchen cleaver or a culinary ax. Before grinding, the meat must undergo processing, specifically, we wash the beef, remove the film and veins. Afterwards, place the processed part on a thick kitchen board and chop the meat. If the meat is without fat, then you should add fat tail, chopping it using the same method with the addition of onions and garlic.

Combine the finely chopped ingredients for the inside, add salt and spices (coriander, pepper) to taste and mix thoroughly with your hands. The minced meat should be a homogeneous mixture and exude a savory smell.

Chuchvara - making dumplings

Roll out the dough in a narrow layer of two mm (no more than three) in one layer. Cut the dough into three to four centimeter squares. In any square (future chuchvara) we place a small portion of previously prepared minced meat in the middle. Next, bend the dough so that a triangle emerges, pinch the edges according to the principle of making dumplings. We place the blanks on a kitchen board sprinkled with flour (this process will prevent the “dumplings” from sticking together).

Preparing the broth

It never occurred to a Russian that dumplings could be served in broth. But Uzbeks not only serve chuchvara in broth, but also have several methods for making it. So, for example, it can be lean with vegetables or fatty with meat broth. The ingredients listed below are used for the second manufacturing method:

• beef (on the bone) – 600 g;
• lamb (shank or other part on the bone) – 500 g;
• tomatoes (fresh) – 3 pcs.;
• onions – 5 pcs.;
• garlic – 6 medium-sized cloves;
• greens (dill, parsley, basil) - to taste;
• spices (coriander, pepper and others) - to taste;
• salt - to taste.

So, for the broth you need to prepare a huge container, for example, a pan. Pour water into it and bring to a boil. Place lamb and beef in boiling water. Remove all scale (foam) and salt to taste. Reduce the heat to low and leave to simmer with the lid on for 2 hours. We check the meat for doneness; if it is soft and separates from the bone, then you can proceed to the next step.

Peel the onion and cut it into four parts; if the onion is small, then 2 parts are enough. Add chopped onions, garlic, tomatoes, and herbs to the boiled broth. When laying, keep a small interval between each one. Cook the broth for about forty minutes and remove from heat. As a result, it comes out rich and divinely fragrant.

Last step

And now, when the fragrant broth is ready and the molded chuchvars are waiting for their turn, little remains to be done. Strain the broth through a sieve. Place the cleared broth containing all the ingredients on the fire and bring it to a boil again. Dip the semi-finished products into it and cook for fifteen minutes. From time to time, pieces of meat on which it was cooked are added to the broth. Some cooks use a slotted spoon to pull chuchvara out of the broth so that the dough does not contain gluten.

Amazing guests

The usual Uzbek dish is served hot in deep plates, seasoned with coriander, black pepper, herbs and sour cream. Tomato sauce and sweet pepper are given separately.

Having prepared dumplings in Uzbek style, the house will be filled with the subtle smell of Uzbek cuisine.

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Chuchvara or recipe for Uzbek dumplings with broth

You won’t argue with me if I say that dumplings are one of almost everyone’s favorite dishes. Like meat, dough and spices, and how many exciting and different recipes you can prepare. Now I will tell you about Uzbek dumplings with the fascinating name Chuchvara, which are prepared in a specially cooked broth. It contains the whole secret of production, which is why the dumplings differ in taste from those that are already common to us at home. Friends, hello everyone and let's start cooking...

Because this dish is Uzbek, it is best to prepare dumplings and broth for them using fatty lamb. I prefer to prepare minced meat for dumplings from various types of meat, with the addition of fat tail, various spices and certainly lots and lots of onions. This way the minced meat comes out very juicy and fragrant.

Chuchvara in Uzbek style is certainly served in broth, which serves as some kind of sauce for it. For convenience, I will divide the recipe into three steps:

• Step 1 - we’ll prepare the Uzbek dumplings ourselves, specifically kneading the dough, minced meat, and at the same time I’ll show you how to sculpt them;
• 2nd - prepare sauce for dumplings;
• 3rd, the most exciting - we will serve it on the table.

I have outlined all the stages and step-by-step production below. All you have to do is repeat them and enjoy.

Chuchvara-shurpa or broth with dumplings in Uzbek style

First you need to prepare all the products strictly according to the list. All of them are simply accessible and are sold in any nearby store or market.

Dough ingredients:

• Flour - 1 kg.
• Egg - 2 pcs.
• Water - 300 ml.
• Salt - 1 tsp.
• Vegetable oil - 3 tbsp. l.

Minced meat ingredients:

• Meat (lamb or beef) – 500 g
• Lard - 150 gr
• Onion - 250 gr
• Salt, spices and dark ground pepper - to taste

Broth ingredients:

• Beef – 350 gr
• Onion - 1 head
• Garlic - 1 head
• Bell pepper - 1 pc.
• Chili pepper - optional
• Tomatoes - 2 pcs.
• Cilantro - 1 bunch
• Vegetable oil - 100 ml.
• Paprika - 1 tbsp. l.
• Coriander - 1 tbsp. l.
• Salt and dark ground pepper - to taste
• Water - 1.5 liters

As it should be for all dumplings, we will start making Uzbek chuchvara with the dough, because the finished dough will need to rest. You can cook it using eggs, or you can simply cook it in cool water with salt. I cook both ways. Now I’ll show you the recipe for testicle dough.

Mix salt and two chicken eggs in cool water.

I indicated the size of the ingredients as 1 kg. flour that needs to be sifted. Differences are allowed, but they will not be large.

Next, gradually pour the egg mixture into the flour and knead into a tight dough that should not stick to your hands. While the dough mixture is still watery, add vegetable oil to it.

Cover it with film and put it in the refrigerator for 30-40 minutes. And during this period of time we will prepare the minced meat for our mini dumplings.

I indicated all the ingredients for minced meat and their quantity above. Grind the meat and lard through a meat grinder with a small sieve. It will be tastier if you use lamb tail as lard. Here we also twist the onion and add spices, salt and pepper.

Mix thoroughly and set aside for now.

Now that everything is ready for the upcoming production, I will show you...

How to make Uzbek dumplings Chuchvara

After 40 minutes of rest, the gluten of the flour swelled and the dough became soft and elastic. Cut off a third of it and roll it into a thin layer. Next, cut into squares with a side of 2.5-3 cm.

It is believed that the smaller the dumplings in chuchvar, the more professional the cook.

We put a little minced meat on each square. It is comfortable to create with your hands.

We tightly connect the two reverse corners to form a triangle. And now the hands themselves are reaching out to connect two more corners so that a small dumpling comes out. You literally can't go wrong here.

To be honest, it is difficult to create this the first time, especially for someone who is taking on this dish for the first time. And this time the wife categorically did not want to sculpt using this method, but did it in an ordinary traditional way. Only the flatbreads were made small in size, in order to somehow bring the dumplings closer to the real Uzbek ones.

This does not affect the taste in any way, the main thing is that they are small in size.

Place all the finished dumplings on any dish sprinkled with flour and put them in the refrigerator for now.

And we'll move on to the second step and make the broth for them.

How to make broth

For the broth, we need to prepare the meat and vegetables in advance, and to do this we simply cut them into small pieces and chop the garlic with a knife. Now we won’t be distracted by this, which means nothing will burn in the cauldron.

First, heat the oil very hot and place the pieces of beef into it. Due to the high temperature, they instantly become crusty. The main thing is to stir more often to prevent burning.

The meat will release water and when it evaporates, add onions and half the size of garlic to the cauldron. We'll add the second half at the very end.

Cook until the onion is golden brown and add paprika, coriander, pepper and salt. You can add seasoning such as Zira. It is often included in Uzbek dishes. But in my family they don’t really approve of it, but I still want to please any family member and therefore I will abstain.

Stir and immediately pour in the tomatoes as is, including the skins. Fry them for 4-5 minutes.

Next comes the bell pepper. We cook it the same amount as tomatoes. And if you take it in different colors, the broth will turn out even more rainbow.

If you like it spicier, then add a little hot chili pepper.

After 5 minutes, fill the contents of the cauldron with cool water. You don’t need to add too much so as not to dilute the main flavor of the sauce. From time to time, meat broth is added instead of water.

The water will boil, reduce the heat and taste for salt (we added it earlier), if necessary, add more, and also add half the cilantro. After a little while, some of the water will evaporate and the broth will thicken slightly. Cook it over low heat for 20 minutes.

After this, we add fire to increase the boil and dump our dumplings into the cauldron. Immediately add the remaining cilantro and garlic. Cook over high heat for 5-7 minutes.

Pour Uzbek-style chuchvara with broth into plates and enjoy. I like to serve it with 6% vinegar and always with Uzbek flatbread. Just warm it up in advance so that it has a crust.

I would like to separately mention the broth. Even if there are no dumplings left, it is not bad on its own as a stand-alone soup. Or you can boil spaghetti for it separately. Be sure to give it a try and, of course, don't forget to leave a review.

It may seem that this recipe for Uzbek dumplings is somewhat similar to the lagman recipe. Yes, maybe these two dishes are identical in some ingredients, but believe me, this is a completely new taste that will be impossible to forget.

For this day, I say goodbye to you and go get another plate of Uzbek dumplings with broth.

Chuchvara

Chuchvara - Uzbek dumplings, made from chopped meat, in tomato sauce with vegetables.

How to cook chuchvara:

1. For the dough, mix all the ingredients, cover with cling film, and refrigerate for half an hour.

2. Meanwhile, cut the meat into small pieces and chop them with a huge knife into minced meat. We also chop the onion and garlic. Mix everything and add spices. 3. Prepare the sauce for chuchvara. To do this, cut the onion into cubes and carrots (I cut them into strips). Remove the skin from the tomato and cut into cubes. Fry the onions and carrots for 10 minutes. Later add the tomatoes, simmer for 5 minutes over medium heat, add salt.

4. Place the molded “Chuchvariki”, add water and simmer for 15-20 minutes. Check for salt.

When serving, sprinkle the chuchvara with herbs.

Fold the rolled out dough.

Cut squares 4 by 4 cm.

We take the square in our hand.

Place the filling on the dough.

We connect the two edges through a finger.

They turn out approximately like this.

Place the dumplings in the sauce.

10

Ay, cool!! painter! or architect to all organs of emotions happiness))

Alexander, how always upscale!! yeah.. it’s not for you to plop frozen something from a bag into boiling water..)

Thanks a lot

how delicious they look. I want to experience it.

Thanks for the recipe. I’ll definitely try it. Looks great!

Can you tell me more about the dough, how to lay it out?

It looks very appetizing. I'll taste it tomorrow! Thanks for the recipe!

I live in Uzbekistan, and I just love chuchvara! I’ll definitely try to cook it according to your recipe. In our area, chuchvara is prepared a little differently, the dumplings are boiled in a prepared broth and fried without tomatoes, and at the end of cooking they add sour milk with finely chopped herbs, and the dumplings themselves are molded not into a triangle, but into a square, while the edges are not pinched, but tucked in, molded only at the base.

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Chuchvara

One of the most common Uzbek dishes is Chuchvara. It is somewhat similar to our dumplings, but there is still a difference. The minced meat contains lamb pulp and fat tail fat. I didn’t add tail fat, I put in beef, because we are not used to eating that kind of fat. The dish ultimately turns out both beautiful and tasty, the sauce complements the taste properties of chuchvara.

Ingredients for “Chuchvar”:

• Lamb (pulp) - 400 g
• Beef (pulp) - 150 g
• Snow-white onion (large onion) - 2 pcs.
• Salt - 0.5 tsp.
• Allspice (ground) - 0.25 tsp.
• Coriander (ground) - 1 tsp.
• Chicken egg - 1 piece
• Water – 200 ml
• Wheat flour / Flour - 500 g
• Carrots (large) - 1 pc.
• Tomato – 4 pcs
• Vegetable oil – 50 ml
• Cilantro - 1 bunch.
• Parsley - 1 bunch.
• Dill - 1 bunch.

Nutritional and energy value:

Recipe for "Chuchvara":

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November 19, 2019 welkom555777 #

September 28, 2015 shaparena #

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August 17, 2013 tatatima #

August 16, 2013 Kristinaromule #

August 16, 2013 moonshine #

August 16, 2013 Lena Musulega # (recipe creator)

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