Pemula
Korean
Kimchi Jjigae (Kimchi Stew)
Sumber: Tradisional
30 mnt3420 kkal
Bebas susu🌶️🌶️
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Menengah
Chuchvara — Little Dumplings in Broth
Thumbnail-sized dumplings of minced beef and onion, twisted into little peaked parcels and dropped into a clear broth. The Central Asian member of the same family as Turkish manti and Slavic pelmeni.
Sumber
Resep oleh Uzbek home kitchens · 🏺 Tradisional · Everyday cooking of Uzbek households — the settled, oasis-city cuisine of Samarkand, Bukhara and the Fergana Valley, built around rice, lamb and the kazan.
Uzbek · traditional dish (shared dumpling family) — An ownerless traditional dish, so no cook is credited. English Wikipedia files chuchvara under Joshpara, the shared Central and West Asian small-dumpling family. That article states plainly that Central Asian chuchvara dough is made with flour, eggs, water and salt, filled with meat and chopped onion, and served either in a clear soup or drained with vinegar or sauce. Quantities and method here are this book's own.
Watch it being made · 3 videos
⏱ 80 mnt🍽 4 porsi🔥 340 kkal🇺🇿 Uzbekistan
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Langkah
Mix the flour, egg, water and salt into a firm dough, knead until smooth, and rest it covered for 30 minutes. Mix the beef, onion, pepper and salt into a smooth filling.
Roll the dough paper-thin and cut into small squares, about 4 cm. Put a pea-sized dot of filling on each — no more, or you cannot fold them.
💡 These are meant to be tiny — a good bowl holds dozens. Cutting the squares small from the start is easier than trying to make dainty parcels from big ones.
Fold each square into a triangle and press the edges shut, then bring the two bottom corners together around your fingertip and pinch them to make a little ring. Lay them out on a floured tray as you go.
Bring the broth to a gentle boil and drop the dumplings in. They are done about 2 minutes after they float to the surface — 6 to 7 minutes in all.
Ladle the dumplings and plenty of broth into bowls and finish with coriander and a grind of pepper. Some like a spoon of vinegar or chilli oil stirred in.
💡 Tips
- Chuchvara can also be served 'dry', drained from the broth and topped with thick yogurt and fried onions. Served that way it is not a soup — but the version here, floating in broth, is the everyday one.
- Make a big batch and freeze them raw on a tray, then bag them — they cook straight from frozen, a couple of minutes longer, which is exactly how they are kept at home.
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