Chuchvara
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.
🧂 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)
👨🍳 Instructions
- 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.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.