Chuchvara — Little Dumplings in Broth

Name: Chuchvara — Little Dumplings in Broth
Total time: 1 h 20 min
Yield: 4
Cuisine: Uzbek
Ingredients: 300 g Plain flour; 1 Egg; 120 ml Water; 1 tsp Salt, for the dough; 250 g Beef, minced; 1 Onion, very finely chopped; 1 tsp each Black pepper and salt; 1.5 L Clear beef or vegetable broth; Fresh coriander, chopped

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.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Uzbek home kitchens · 🏺 Traditional · 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.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

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⏱ 80 မိနစ်🍽 4 ယောက်စာ🔥 340 kcal🇺🇿 Uzbekistan

ဟာလာနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

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.

💡 အကြံပြုချက်များ

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.