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Chuchvara

Name: Chuchvara
Prep time: PT1 hour
Cook time: PT20 minutes
Total time: PT1 hour 20 minutes
Yield: 6
Cuisine: Uzbekistan
Ingredients: 500 g All-purpose flour; 1 large Egg; 200 ml Water (approximately, for dough); 1 tsp Salt; 400 g Ground lamb or beef; 1 large Onion (finely chopped); 2 cloves Garlic (minced); 1 tsp Cumin seeds (crushed); 0.5 tsp Black pepper; 100 ml Vegetable oil (for frying); Sour cream or yogurt (for serving); Fresh herbs (dill, parsley) (chopped, for garnish)

Fried Uzbek Dumplings

Chuchvara are small, savory dumplings typically boiled and served in broth. This recipe offers a variation where they are pan-fried to a golden crisp, making them a delightful appetizer or snack.

준비 시간1 hour

조리 시간20 minutes

총 시간1 hour 20 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Make the dumpling dough: Combine flour and salt in a bowl. Make a well, add the egg and gradually add water, mixing to form a firm dough. Knead for 8-10 minutes until smooth. Cover and let rest for 30 minutes.
2
Prepare the filling: In a bowl, mix the ground meat, finely chopped onion, minced garlic, crushed cumin seeds, and black pepper. Mix well to combine.
3
Assemble the dumplings: Roll out the dough thinly (about 1-2 mm). Cut into small squares (about 3x3 cm). Place a small amount of filling in the center of each square. Fold the dough over to form a triangle, then bring the two corners together and pinch to seal, creating a small, crescent-shaped dumpling.
4
Fry the dumplings: Heat vegetable oil in a large skillet over medium-high heat. Carefully add the dumplings in a single layer, ensuring not to overcrowd the pan. Fry for 3-5 minutes per side, or until golden brown and crispy.
5
Serve: Remove fried chuchvara from the skillet and drain on paper towels. Serve immediately, garnished with fresh herbs and with a side of sour cream or yogurt.

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💡 전문가 팁

✓Ensure the dough is firm enough to hold its shape during frying.
✓Don't overcrowd the pan when frying to achieve an even crisp.
✓The filling can be seasoned to your preference; a pinch of red pepper flakes can add a nice kick.
✓Chuchvara can be frozen before frying; cook from frozen, adding a few extra minutes to the frying time.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

For a lighter version, boil the chuchvara instead of frying and serve in a clear broth (like a consommé) with a dollop of sour cream.
Add finely chopped cilantro to the filling for extra freshness.