Chuchvara

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Chuchvara is found in the cuisines of Central Asian countries and Azerbaijan. It is similar to Russian dumplings, but without pork and typically half the size—sometimes even smaller. The filling, like in other Central Asian takes on dumplings, is made with minced meat, often seasoned with cumin or caraway seeds. Chuchvara is boiled in a fragrant lamb broth and served in it, accompanied by ayran, vinegar, or a sauce made from hot peppers and tomatoes. Less commonly, chuchvara is fried.

Ingredients

Chicken Egg - 1 piece
Wheat Flour - 9.5 oz
Pork Mince - 14.1 oz
Onion - 2 heads
Vegetable Oil - 1 fl oz
Meat - 7.1 oz
Garlic - 4 cloves
Carrot - 1 piece
Potato - 7.1 oz
Passata Tomato Sauce - 1 tablespoon
Bay leaf - 1 piece
Ground Cumin - ½ spoons
Ground coriander - ½ spoons
Salt - to taste
Ground Black Pepper - to taste
Herbs - to taste

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Combine the egg, 100 ml of water, and a teaspoon of salt. Then, gradually add flour to knead a stiff dough. Wrap the dough in plastic wrap and let it rest for 20 minutes.

Step 3

In a pot or deep skillet, heat the oil and sauté the diced meat until golden brown.

Step 4

Add the minced garlic, onion, and carrot, and sauté, stirring occasionally, for 2–3 minutes.

Step 5

Add diced potatoes, roughly one centimeter on each side, and tomato paste. Stir for a minute, then pour two liters of water over the meat and vegetables. Add a bay leaf and simmer while preparing the dumplings. Season with salt to taste.

Step 6

Grate the onion, mix it with the ground meat, and add salt and spices.

Step 7

On a floured surface, roll out the dough into a sheet about one millimeter thick. Cut it into strips that are 5 cm wide, then stack the strips on top of each other and cut them into squares.

Step 8

Place a small amount of filling, just under a teaspoon, onto the dough, then fold the edges together and pinch the corners to seal. Repeat this process with the remaining dough and filling.