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Uzbekistan · Dough and pastry
Uzbek Chuchvara
Local name: Chuchvara
Small dumplings of thin dough filled with spiced minced meat, boiled in broth and served with yogurt and dill.
- Servings4
- Prep1 h 30 min
- Cooking17 min
- Total time1 h 47 min
- DifficultyMedium
Contains glutenContains eggContains dairy
About this dish
Chuchvara is one of the most common dough dishes cooked at home in Uzbekistan. Small squares of dough are filled with minced meat and boiled in meat broth; it is eaten as an everyday meal and also served to guests. Similar dumplings are known by related names among Turkic peoples across Central Asia.
In the Uzbek style the dough is made of flour, egg, water and salt, rolled thin and cut into squares. The filling is seasoned with onion, black pepper and cumin. Chuchvara is usually served in broth like a soup, topped with strained qatiq yogurt, dill and a splash of vinegar.
Ingredients
Tick the ingredients off like a shopping list.
Dough
Filling
Broth and serving
Method
Mix the flour, egg, water and salt, then knead for about 8 minutes into a firm, smooth dough.
Cover the dough with cling film or a damp cloth and rest it for 30 minutes.
Combine the mince, finely chopped onions, pepper, cumin, salt and cold water into a filling.
Divide the rested dough in two and roll each half out on a floured surface to 1-2 mm thick.
Cut the dough into squares of about 4x4 cm.
Put half a teaspoon of filling on each square, fold into a triangle, press the edges, then bring the two corners together to close.
Bring the broth to a boil in a pot and season it with salt.
Drop the chuchvara into the boiling broth, stir gently and cook for a few minutes after they float.
Mix the yogurt with the chopped dill.
Ladle the dumplings into serving bowls.
Add hot broth and sprinkle with vinegar and black pepper.
Top with the dill yogurt and serve immediately while hot.
💡 Tips
- Keep the dough firm; soft dough cannot be rolled thin and tears while boiling.
- Resting the dough makes it much easier to roll.
- A few spoons of water in the filling keep the dumplings juicy.
- Keep shaped dumplings on a floured tray without touching each other.
- Seal the edges firmly so they do not open while boiling.
🛒 Can't find it abroad?
- Qatiq (strained yogurt) — Use thick strained Greek-style yogurt loosened with a little water or milk.
- Minced lamb — Use minced beef; adding a little butter or tail fat improves the flavor.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
