D secondary special republic of the republic of uzbekistan ministry of education mamun-university

Dough for chuchvara :

• 
  flour 500 g.;
  
• 
  1 egg (to taste);
  
• 
  1 table spoon of salt;
  
• 
  near 0.5 glass of water. Depends on the grade and quality of flour. For this recipe, the dough should be tight but elastic.
  

Stuffing for chuchvara:

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  500g of lamb (beef) ( you can use lamb and beef in 50/50 ratio);
  
• 
  1 tea spoon of salt, black pepper to taste;
  
• 
  4-5 small onions.
  
• 
  You can add fat to taste.
  

Broth for chuchvara:

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  meat on the bone - 400 g.;
  
• 
  1-2 onions;
  
• 
  1-2 carrots;
  
• 
  1 tomato or a spoon of tomato paste.
  

How to cook chuchvara. Should you add an egg to dough? Here the opinions of the Uzbek chefs are divided. Some add an egg, others believe that it spoils the taste of the dough, and exclude it from the recipe. Nevertheless, without the egg, the dough definitely becomes softer. This gives the dish a special flavor.
After you mix tight dough, roll it into a ball and cover with blanket or put into a bag, leave it “resting” for 20-30 minutes.
While the dough is resting, we should cook broth and stuffing. Fry the meat on bone and then add onion cut in cubes, carrots. The last ingredient we put into the kazan is grated tomato without skin. After, pour some water (or broth), add salt and pepper and boil until the meat is ready. You can also add some greens to taste (dill, parsley).
To cook stuffing, you will need some finely chopped meat and onions. Add salt, pepper and grated cumin.


Chuchvara is unusual in its shaping. After dough has “rested”, it should be rolled out in thin piece and cut in squares - the smaller are squares the better is chuchvara, and the more respect the host shows the guest, serving this dish. The stuffing is put into the middle of the square so that one can shape a dumpling. After that, you should connect the opposite corners, pinching all the seams, you will get a triangle, then connect the two lower corners. In form, it is the Russian “pelmeni” dumpling, but with a triangular cap at the top.
The dish should be boiled the same as the typical dumplings - 12-15 minutes. When the chuchvara is almost ready, you can take them out of the broth in which they were boiled and put into the brazier. Then this dish will become colorful, and the broth will remain clean and without glutinous taste, which some do not like.
To cook such chuchvar is a true pleasure. Experiment and you will succeed, your loved ones will ask more!