Chuchvara is a dish of Central Asian cuisine, the recipe for which is very similar to Russian dumplings. However, for chuchvar you cannot use pork, only lamb or beef, and they must be served in the broth in which they were cooked. At the same time, the preparation of chuchvar itself differs from the preparation of ordinary dumplings, which makes them very tasty. I suggest cooking chuchvars in broth for 2-3 servings.
Chuchvara: homemade recipe
Dish: Main course
Cooking time: 1 hour
Total time: 1 hour
Ingredients
For the test:
- 125 - 130 ml water
- 1 PC. chicken egg
- 300 g wheat flour
- 0.5 tsp. salt
- 0.5 tsp. sugar
For filling
- 200 g minced meat lamb or beef
- 1 PC. bulb onions
- salt
- black pepper
For the gravy:
- dill greens
- 3 pcs. tomato
- 1 PC. bulb onions
- 1 PC. carrot
- 1 - 1.5 l water
Step-by-step recipe with photos
How to cook homemade dumplings Chuchvara
1. Knead the dough from water, eggs, salt, sugar and flour. Place it in the refrigerator until needed.
2. Add diced onion and salt and ground pepper to the minced meat. To stir thoroughly. At the same time, the amount of onions for chuchvar should be equal to the amount of minced meat (50/50). But I ended up with a little less onion. Some people also add greens to the minced meat.
3. Roll out a piece of dough into a large square shape. Cut it into small squares measuring 4x4 cm.
Place the filling in the middle of each square and seal them with triangles, folding the edges of the dough on both sides (as in the photo).
4. Stick on chuchvariks. From all the products I got 3 servings of 13 dumplings each.
Let's start preparing the gravy.
5. Dice the onions and tomatoes, grate the carrots.
Everything will need to be fried in a deep frying pan in your favorite oil (I used butter). Add tomatoes to already fried onions and carrots.
6. Pour 200 ml into the frying pan with onions, carrots and tomatoes. water and lay out the chuchvariki.
Simmer for 5 minutes and add the remaining amount of water. In this case, Chuchvara dumplings should be completely immersed in water. They cook quickly. Mine were cooked in 15 minutes.
7. Place the chuchvariki on a plate and pour the broth over them. Sprinkle with herbs. Delicious! Bon appetit.
Chuchvara is a very tasty dish. The chuchvara recipe is very easy to prepare. For a visiting person, the name of the dish chuchvara is not only little-known, but also not entirely clear. And these are just dumplings, but what kind? Chuchvara is a dish of Uzbek cuisine, and unlike the well-known Russian dumplings, it has several important features. Firstly, they are smaller in size and have a slightly different shape, and secondly, the filling for chuchvara is not minced pork, but minced meat, in the original it is lamb. Today we will discuss in detail how to prepare Uzbek chuchvars and what needs to be taken into account.
Chuchvara - how to prepare the recipe
The process of preparing the Uzbek chuchvar recipe differs from the Russian dumplings we are used to. Moreover, there are several ways to prepare this delicious and original dish, each of which has a special taste. And yet, it is believed that the smaller the chuchvara, the higher the respect the owner has for the guest.
Many housewives argue about the question: is it necessary to add an egg to the dough? Here opinions are divided. If some people think that an egg in the dough will spoil its taste, then others will certainly add it to the composition. It’s up to each of you to decide what to do, depending on your taste preferences. But in fact, the dough with an egg will be more tender. Most likely, this gives the dish a special taste. In addition, the dough for chuchvara is prepared either with water or with sour milk. You can add finely chopped herbs and pepper to it.
Chuchvara recipe with photo
Ingredients:
- broth (meat or bone) – 3 liters;
- beef or lamb – 0.5 kg;
- Onions - 3 pieces;
- Salt, pepper - to taste;
- Low-fat kefir – 1 glass.
- Flour – 3 cups;
- Allspice peas – 10 pcs.
- Laurel leaf – 2 pcs.
- Fresh dill.
- Sour cream or kefir for serving.
Recipe preparation technology.
If you decide to cook a dish of Uzbek cuisine, then you need not only to stock up on the necessary products, but also patience. The process itself is somewhat longer than for ordinary Russian dumplings. Let's get to work?
- First you need to properly knead the dough for the chuchvara recipe. By the way, if you have a good recipe for making dough for dumplings, then you can use it in this case. But if you want to try the taste of real Uzbek dumplings, then follow our recommendations.
- Warm a glass of kefir to room temperature. If you don't have kefir on hand, you can use plain water. Mix kefir with flour and add a pinch of salt. For the recipe, knead a thick and soft dough and roll it into a ball. Place in a bowl and cover with cling film. Set it aside for half an hour so that all the ingredients can get to know each other well.
- Now let's start preparing the filling.. To do this, rinse a piece of meat under water and dry it with a towel. Cut the meat into strips and then into small cubes. Peel the onion and also cut it into cubes. Mix both ingredients, salt and pepper to taste. If you have got a fairly cool minced meat, you can add a little cold mineral water.
- Let's start rolling out the dough. Separate one third of the ball and roll it with a rolling pin into a thin layer. Using a sharp knife, cut the dough into 3 cm squares. Collect the scraps of dough, roll them into a ball and add to the rest of the dough.
- Now put a teaspoon of minced meat on each cube.. Connect the opposite ends of the square and pinch the edges. You should end up with a triangle, the two ends of which you need to connect at this stage.
- Place the finished semi-finished products on a clean kitchen towel sprinkled with flour. You can freeze some of them and cook the other part.
- To prepare the broth recipe for chuchvara, cut the vegetables as in the photo and fry. Strain the broth for chuchvara, heat it and add bay leaf and allspice
.
Once they float to the top, cook for another 5 minutes at a gentle simmer. Remember, chuchvara should float freely in the broth. Therefore, you should not put many pieces into the pan at one time.
So, the chuchvara is cooked. All that remains is to bring them to the table. Pour the broth along with chuchvara into beautiful plates. Add sour cream or kefir and finely chopped fresh dill to each plate.
If you used broth on meat, cut the meat into pieces before pouring the dish into plates. In this case, you will get a thick and rich Uzbek soup.
Chuchvara - what products are needed
Depending on the chosen method, beef or pork, fat tail fat, finely chopped herbs, etc. are selected as filling. As you can see, the variety of preparations for chuchvara is quite wide. And this is just one dish in the national Uzbek cuisine. But in any case, cooked chuchvara is always served with herbs, sour milk or sour cream.
Chuchvara - recipe No. 2
To prepare this type of chuchvara you will need to prepare the following ingredients.
For the test:
Flour – 530 g.
Water – 200 ml.
Salt and ground pepper.
For filling:
Beef – 300 g.
Green onions – 100 g.
Water – 80 ml.
Salt and ground pepper - to taste.
For frying:
tomatoes – 4 pcs.
onion – 1 pc.
carrots – 2 pcs.
1. Cooking technology: Finely chop a washed and dried piece of beef. Chop the green onions, add to the minced meat, add salt and pepper. Stir the minced meat and add cold water to it.
2. Now knead the dough from flour, salt and water and, after rolling it into a ball, set it aside for 50 minutes. Then you need to roll out the dough into a thin layer and cut into small squares. Using a teaspoon, place the prepared minced meat in the middle of the square and pinch the edges.
3. Boil the chuchvars in broth, previously seasoned with fried onions, carrots and tomatoes.
4. Chuchvars prepared according to this recipe are served with sauce.
Chuchvara - recipe No. 3
To prepare another chuchvara recipe, prepare the following ingredients.
For the test:
- Flour – 0.5 kg.
- Salt – 1 tsp.
- Water – 0.5 cups
- Egg - optional.
For minced meat:
- Beef and lamb meat – 50/50
- Onion – 5 heads.
- Salt and pepper - to taste
- Fat tail fat - optional.
For the broth:
- Meat on the bones – 400 g.
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Tomato paste or tomato - 1 pc.
- Recipe preparation technology. Knead the dough into a stiff and elastic dough, roll it into a ball and cover with a towel - let the dough rest for at least 20 minutes.
- While our dough is resting, we need to prepare the broth and minced meat. First, fry the meat on the bones in a frying pan. Cut the onions and carrots into cubes and add them to the frying pan. At the end, add tomato paste or grated tomato.
- In a separate pan, boil water and add the prepared fry. Add salt and pepper to taste and continue cooking until the meat is ready. If desired, you can add parsley and dill.
- Cooking minced meat. Chop the meat and onion with a sharp knife. Stir, salt and pepper. Add cumin ground in a mortar.
- Let's start sculpting the chuchvara. Roll out a thin layer and cut it into small diamonds - the smaller the diamonds, the more valuable the dish will be. Place the minced meat in the middle of the diamonds and connect two opposite corners. We pinch all the seams to make a scarf. After this, we connect the two lower corners of the scarf and get a beautiful shape with a triangular cap.
- Preparation. Cook the chuchvara in the broth like regular dumplings for about 15 minutes. Once they are cooked, you can remove them from the broth with a slotted spoon and transfer them to the roasting pan. In this case, your broth will remain transparent, and the chuchvara will take on a colorful appearance.
Serve a dish of Uzbek cuisine to the table and get ready to receive compliments from your guests.
We will present in the materials of this article. We will also tell you about what is remarkable about such a dinner and what people it belongs to.
basic information
Chuchvara (the recipe will be discussed below) is a dish that belongs to Central Asian cuisine. It is served to the table in the form of boiled products made from unleavened dough, which are filled with meat. An analogue of this lunch in Russian cuisine are dumplings, but unlike them, chuchvara is much smaller in size.
Main Products
What is chuchvara made from? The recipe for this dish involves using the same ingredients as for dumplings. However, Asians never use pork to prepare meat filling. The ideal product for such a dish is considered to be beef pulp, which is not passed through a meat grinder, but chopped very finely with a knife.
In addition to meat, chopped onions and a little cumin are often added to chuchvara.
Another difference between the lunch in question and the Russian one is that it is almost always served at the table along with broth. Therefore, chuchvara soup, the recipe of which is known to few, is very often presented to guests as a first course.
Seasonings for such a lunch include finely chopped herbs, table vinegar, various tomato sauces, paprika, and so on.
Chuchvara: recipe with photos, step by step
Despite the apparent complexity, the lunch in question is quite easy to prepare. The main thing is to follow all the requirements of the recipe and use only high-quality products.
So how is chuchvara made? The recipe for this dish requires the use of the following products for unleavened dough:
- water at room temperature - about 200 ml;
- wheat flour (can be coarsely ground) - about 4 cups (add at your discretion);
- large chicken eggs - 2 pcs.;
- table salt - use according to your taste.
Kneading the base
How to properly prepare chuchvara soup? The recipe with photo is provided to the reader in the article. This dish requires careful kneading of the dough. To do this, wheat flour is sifted through a sieve and placed in a heap on a flat surface. Having made a small depression in it, large chicken eggs are broken there and water is added.
After salting the ingredients, mix them carefully and gradually obtain a homogeneous stiff dough. After this, it is placed in and left at room temperature for 30-35 minutes.
Products for meat filling
As mentioned above, the Uzbek chuchvara recipe requires the use of only beef meat. Pork is not used for this dish.
So, to make a delicious Asian lunch yourself, we will need:
- fresh - about 700 g;
- garlic - 2 medium cloves;
- fatty lamb pulp - about 500 g (if the meat turns out to be lean, you can additionally use about 100 g of fat tail);
- fresh onions - 2 medium heads;
- various spices, including freshly ground black pepper, coriander and salt - adjust to your personal taste.
Process of preparing meat filling
Preparing the filling for chuchvara is quite simple. However, you should not use a traditional meat grinder. It is better to chop beef tenderloin and fatty lamb pulp using special culinary axes. However, before this, the mentioned products should be carefully processed. To do this, wash the meat thoroughly under warm water, after which all inedible films and veins are removed.
Once the ingredients are prepared, they are placed on a thick wooden cutting board and intensively chopping begins. If it seems to you that the meat does not contain very much fat, then you can additionally add fat tail to it. By the way, it, together with onions and garlic cloves, is crushed in the same way.
After the main components are very finely chopped, they are combined in one container, salted to taste, and coriander and freshly ground black pepper are added. In this composition, all ingredients are actively mixed by hand until a homogeneous and very aromatic minced meat is formed.
Product formation
How to sculpt chuchvara correctly? The recipe for this dish does not require separate rolling out of dough. The unleavened base is rolled out into one large sheet 2-3 mm thick, after which it is cut into squares with a side of 3-4 cm.
After the dough is prepared, place a small lump of meat filling on each piece. Next, the base is bent and a kind of triangle is sculpted from it. Subsequently, its edges are firmly connected according to the principle of preparing dumplings.
To prevent the formed semi-finished products from sticking together, they are laid out one by one on a cutting board, which is first sprinkled with wheat flour.
Ingredients needed for the broth
What components do we need to make something like chuchvara? The recipe with photos described in our article involves the use of the following products:
How to make delicious broth?
You can prepare broth for Uzbek chuchvara in different ways. Some people make it lean using only vegetables, while others add meat. We decided to use the second option. After all, bone broth always turns out richer and more nutritious.
So, to make the basis for a tasty and satisfying Asian dish, fill a large pan with drinking water, then put it on the fire and add beef and lamb on the bone. As soon as the liquid boils and foam forms on its surface, turn the heat to minimum.
After salting the ingredients and removing the foam, cover the dish with a lid and cook its contents for about two hours (until the meat becomes soft). At the same time, they begin to process all remaining products.
First, peel the onions and cut them into quarters. If the head is small, then it is cut in half.
After the meat on the bone is cooked, it is removed. As for the broth, onions, garlic cloves, tomatoes and all the pre-washed greens are placed in it one by one. In this composition, the base for Uzbek chuchvara is cooked for about 40-45 minutes. During this time it should become as rich and aromatic as possible.
The final stage in preparing an Asian dish
Now you know how Uzbek chuchvara is prepared. As soon as the onions, herbs and fresh tomatoes give all their taste and color to the meat broth, it is carefully filtered through a medium-sized sieve. Next, it is brought to a boil again and several dozen pre-prepared semi-finished products with meat filling are laid out. In this form, the Asian dish is cooked for about ¼ hour. During this time, the original dumplings should be completely cooked. If desired, you can additionally add previously cooked meat, cut from the bone, into the broth.
Correct serving of Uzbek dishes to the table
Chuchvara should only be served hot for a family dinner. It is advisable to do this in soup bowls. Moreover, it is necessary to lay out not only dough products and meat filling in them, but also a tasty and rich broth.
Once in the plate, it must be seasoned with coriander and black pepper. Fresh and aromatic herbs are also added to the broth, which are first chopped with a sharp knife. In addition, several small spoons of rich sour cream are placed in a hot dish. Guests can also be offered tomato sauce, paprika and other additional ingredients.
By serving Uzbek chuchvara to your family members in this form, you will not leave them hungry. After all, this dish is not only very aromatic and tasty, but also satisfies even an adult man well.
Chuchvara is a dish of Uzbek cuisine that will simply captivate you with its originality and unique taste. It cannot be called a ceremonial dish; the Uzbeks themselves prepare it at home. But this doesn’t make these Uzbek dumplings any less tasty. The recipe with the photo below will tell you how to prepare chuchvara correctly, read carefully and get down to business!
Uzbek chuchvara: recipe with photo
Ingredients
Flour 500 grams Fat tail fat 100 grams Salt 2 pinches Bulb onions 2 heads Chicken eggs 1 piece(s) Flour 500 grams Zira 1 tsp Ground coriander 1 tsp
- Number of servings: 4
- Cooking time: 20 minutes
Uzbek dish chuchvara: what is needed to prepare chuchvara in Uzbek
To prepare the dish you need to stock up on ingredients. The Uzbek dish chuchvara, as mentioned above, is the so-called dumplings, which are prepared according to a special recipe. Be prepared for the fact that some of them will seem a little exotic to you, because Uzbek cuisine differs in tradition from Russian.
So here's what you'll need:
500 g flour.
One egg.
Salt to taste.
500 g boneless lamb.
2 heads of onions.
100 g fat tail fat.
One teaspoon each of cumin and coriander.
A special sauce is prepared separately, which we will talk about a little later. In the meantime, let's start making dumplings in Uzbek style.
How to cook chuchvara in Uzbek?
So, you should start by kneading the dough:
Sift the flour thoroughly and add salt. Break the egg into a specially prepared bowl, mix well with about a glass of water.
Pour the stirred egg into the flour, stir thoroughly. Knead the dough. Wrap the finished dough in film and leave to cool for 30–40 minutes.
While the dough is reaching, you need to start stuffing. Finely chop the lamb and fat, finely chop two onions. Mix meat with onions and spices.
It's time to take out the dough. Roll out the layer and cut it into squares approximately 4x4 centimeters in size. Place a teaspoon of filling in the middle and fold the corners to form a triangle.
Raise the central corner higher, and wrap the other two around your finger and mold them tightly together.
When you have made all the dumplings, you need to prepare the sauce. For this you will need three tomatoes, an onion, carrots, some chopped cilantro, dill and parsley. Chop all the ingredients, fry and boil until the juice evaporates, then pour in about a liter of water.
Cook the chuchvara in the sauce until the dumplings begin to float - this means they are ready to eat. That's all, be sure to serve the dish hot!
As you can see, we answered the question of how to prepare chuchvara with your own hands. We hope that you will like this dish and that you will often delight your family with this unique masterpiece of Uzbek cuisine.
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