Entree: Uzbekistan – Samarkand – Чучвара ➤ Chuchvara (Small Uzbek meat-filled dumplings typically boiled and served in broth)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 8 min

Additional 30 min

Total 1 hr 18 min

Ingredients

- 3 cups (360 g) all-purpose flour, plus extra for dusting
- 1 cup (240 ml) warm water
- 1 large egg, approx. 50 g
- 1 tsp (5 g) salt for the dough
- 1 lb (454 g) ground lamb or beef
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 1 tsp (5 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt, or to taste, for the filling
- 6 cups (1.5 L) beef or chicken broth
- 3 tbsp (45 g) unsalted butter
- 2 tbsp (8 g) chopped fresh dill or parsley
- 1 cup (240 ml) plain yogurt or sour cream, for serving

Instructions

1. Combine the flour and 1 tsp (5 g) salt in a large bowl. Make a well, add the egg and warm water, and mix until a shaggy dough forms. Knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and let rest 30 minutes.
2. Meanwhile prepare the filling: mix the ground meat, finely chopped onions, 1 tsp (5 g) salt, cumin, and black pepper until well combined. Keep chilled until ready to use.
3. Roll the rested dough into a long rope about 1/2 inch (1.3 cm) thick. Cut into pieces and roll each piece into a thin round about 2–3 inches (5–7 cm) across. Place a small teaspoon of filling (about 10–12 g) in the center of each round, fold and pinch to seal into a triangular or pursed dumpling, ensuring edges are well sealed.
4. Bring the broth to a gentle boil in a wide pot. Add the chuchvara in batches to avoid crowding and simmer for 6–8 minutes until the dumplings float and the dough is cooked through.
5. In a small pan melt the butter until lightly browned and nutty. Ladle the dumplings and broth into bowls, drizzle with browned butter, sprinkle chopped dill or parsley, and serve with yogurt or sour cream on the side.