Entree: Uzbekistan – Fergana Valley – Chuchvara (Small Uzbek boiled dumplings filled with seasoned meat, traditionally served in a clear broth or with yogurt)

Serving Size: 4

Approximate Time

Prep 1 hr 30 min

Cook 8 min

Additional 30 min

Total 2 hrs 10 min

Ingredients

- 3 cups (375 g) all-purpose flour
- 1 tsp (5 g) salt, plus more for boiling
- 2 large eggs (approx. 100 g)
- 1/2 cup (120 ml) warm water
- 1 lb (454 g) ground lamb or beef
- 1 medium onion, finely chopped
- 1/2 tsp (1 g) ground black pepper
- 1/2 tsp (1 g) ground cumin
- 2 tbsp (8 g) chopped fresh dill
- 2 tbsp (8 g) chopped fresh cilantro (optional)
- 6 cups (1.4 L) beef or lamb broth, or homemade stock
- 2 tbsp (30 ml) butter or vegetable oil
- 1–2 tbsp (15–30 ml) white vinegar, to taste
- 1 cup (240 ml) plain yogurt or sour cream, for serving

Instructions

1. Mix the flour and 1 tsp salt in a large bowl. Make a well, add the eggs and warm water, and stir until a shaggy dough forms. Knead on a floured surface 6–8 minutes until smooth and elastic. Cover and let rest 30 minutes.
2. Meanwhile, combine the ground lamb or beef with the chopped onion, 1/2 tsp black pepper, 1/2 tsp cumin, and 1 tbsp chopped dill. Mix thoroughly; taste a small piece fried briefly and adjust seasoning.
3. Roll the dough into a thin sheet about 1/16 inch (2 mm) thick. Cut into small squares roughly 1 1/2 inch (4 cm) per side.
4. Place about 1/2 tsp of the meat filling in the center of each square. Fold into small dumplings by bringing opposite corners together and pinching edges to seal, forming a neat triangular or purse shape.
5. In a large pot, bring the broth to a gentle boil and add 1 tbsp butter or oil. Carefully drop the dumplings into the simmering broth in batches so they do not stick. Stir once to prevent sticking.
6. Cook chuchvara 6–8 minutes until the dough is tender and the filling is cooked through; smaller dumplings may cook in 4–6 minutes. Remove with a slotted spoon into bowls of hot broth.
7. Finish each bowl with a dab of yogurt or sour cream, a drizzle of vinegar, the remaining chopped dill and cilantro, and a grind of black pepper. Serve immediately with extra vinegar and yogurt on the side.
8. Leftover dumplings can be cooled, refrigerated up to 2 days, or frozen on a tray then stored in a bag for up to 1 month. Reheat gently in broth.