Entree: Uzbekistan – Tashkent – Chuchvara (Small Uzbek boiled dumplings filled with spiced lamb or beef, served in a clear broth or with yogurt and fresh herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 30 min

Total 1 hr 20 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 large egg (1 3/4 oz (50 g))
- 1/2 cup (120 ml) warm water, plus more as needed
- 12 oz (340 g) ground lamb or ground beef
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt for filling
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 6 cups (1.4 L) beef or chicken broth
- 2 cloves garlic, minced, approx. 0.21 oz (6 g)
- 1/2 cup (120 g) plain yogurt for serving
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lemon, cut into wedges
- Optional: red pepper flakes to taste

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (5 g) salt for dough
- 1 large egg (50 g)
- 1/2 cup (120 ml) warm water, plus more as needed
- 12 oz (340 g) ground lamb or ground beef
- 1 small onion, finely chopped, approx. 3 oz (85 g)
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (5 g) salt for filling
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 6 cups (1.4 L) beef or chicken broth
- 2 cloves garlic, minced, approx. 6 g
- 1/2 cup (120 g) plain yogurt for serving
- 1/4 cup (15 g) fresh dill, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lemon, cut into wedges
- Optional: red pepper flakes to taste

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a large bowl combine flour and 1 tsp (5 ml) salt. Make a well, add egg and 1/2 cup (120 ml) warm water, mix to form a soft dough. Knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix ground lamb, chopped onion, cumin, 1 tsp (5 ml) salt, black pepper and 1 tbsp (15 ml) oil until well combined.
3. Roll the dough on a lightly floured surface to about 1/16 inch (2 mm) thickness. Cut into small 2-inch (5 cm) squares or circles.
4. Place about 1 tsp (5 ml) filling in center of each square. Fold and pinch edges to form small dumplings (traditional folded triangle or purse shape), sealing tightly so they don’t open while cooking.
5. Bring the broth to a simmer in a large pot. Add minced garlic and a pinch of salt, then gently lower dumplings into simmering broth in batches so they have room to cook. Simmer 6–8 minutes until dumplings float and dough is cooked through.
6. While cooking remaining dumplings, heat 1 tbsp (15 ml) oil in a small pan and briefly sauté a spoonful of chopped herbs with a little garlic for garnish (optional).
7. To serve, ladle hot broth into bowls, add a generous portion of chuchvara, top with a dollop of yogurt, sprinkle with chopped dill and cilantro, drizzle with remaining oil or herb oil, and serve with lemon wedges and red pepper flakes if desired.
8. Serve immediately while broth and dumplings are hot.

1. In a large bowl combine flour and 1 tsp salt. Make a well, add egg and 1/2 cup warm water, mix to form a soft dough. Knead 5–7 minutes until smooth, cover and rest 30 minutes.
2. Meanwhile prepare the filling: in a bowl mix ground lamb, chopped onion, cumin, 1 tsp salt, black pepper and 1 tbsp oil until well combined.
3. Roll the dough on a lightly floured surface to about 1/16 inch (2 mm) thickness. Cut into small 2-inch (5 cm) squares or circles.
4. Place about 1 tsp filling in center of each square. Fold and pinch edges to form small dumplings (traditional folded triangle or purse shape), sealing tightly so they don’t open while cooking.
5. Bring the broth to a simmer in a large pot. Add minced garlic and a pinch of salt, then gently lower dumplings into simmering broth in batches so they have room to cook. Simmer 6–8 minutes until dumplings float and dough is cooked through.
6. While cooking remaining dumplings, heat 1 tbsp oil in a small pan and briefly sauté a spoonful of chopped herbs with a little garlic for garnish (optional).
7. To serve, ladle hot broth into bowls, add a generous portion of chuchvara, top with a dollop of yogurt, sprinkle with chopped dill and cilantro, drizzle with remaining oil or herb oil, and serve with lemon wedges and red pepper flakes if desired.
8. Serve immediately while broth and dumplings are hot.