Uzbek dumplings
Description
Chuchvara is a dish of Uzbek cuisine consisting of boiled dumplings made from unleavened dough filled with meat. How is chuchvara different from pelmeni? Pelmeni are larger in size. Also, pork is never used in chuchvara—only beef or lamb. Chuchvara is almost always served with broth.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Make choux pastry. Add a pinch of salt, 2 tablespoons of butter, and 150 ml of boiling water to the sifted flour.
- 3
Step 3
Mix the dough with a fork, as it will be quite hot. When the dough has cooled slightly, transfer it to a work surface and continue kneading it by hand. The dough will become elastic and soft.
- 4
Step 4
Let the dough rest, cover it with a kitchen towel. Then roll it out and cut into squares.
- 5
Step 5
Place the prepared filling on each square of dough.
- 6
Step 6
Form the chuchvara. To do this, seal the edges and shape into a triangle.
- 7
Step 7
Secure the edges, wrapping them around your index finger. One batch of dough yields approximately 60–65 pieces.
- 8
Step 8
Prepare the ingredients for the sauce.
- 9
Step 9
Finely dice the onion and sauté in a small amount of sunflower oil until golden brown.
- 10
Step 10
Add the carrot, cut into cubes, to the onion.
- 11
Step 11
Then add the diced pepper. Sauté everything together for 1-2 minutes.
- 12
Step 12
Add the tomato paste and mix well. Pour in the broth and simmer for 5 minutes.
- 13
Step 13
Boil the dumplings in broth until cooked. Place a layer of dumplings at the bottom of a deep plate, add a spoonful of sauce on top, pour broth over them, then add another layer of dumplings.
- 14
Step 14
The fragrant Uzbek dumplings "Chuchvara" are ready. Call your family and loved ones to the table.