Chuchvara Soup: Tiny Uzbek Dumplings in Broth
Tiny meat dumplings in a clear broth with yoghurt and herbs, plus the secrets of folding chuchvara at home.
Chuchvara are the smallest and most delicate dough parcels in Uzbek cooking. They are several times smaller than manti, so they take longer to fold. Make a big batch and freeze it, though, and you will have quick lunches for weeks.
How chuchvara are eaten
- In broth, as in this recipe.
- Boiled, cooked in water and served with yoghurt or sour cream.
- Fried, boiled first and then browned in oil.
Small but thin
Good chuchvara have very thin, almost translucent dough. A splash of water in the filling keeps them juicy.
Nutrition
Per serving (≈ 420 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Make the dough
Knead the flour, egg, salt and cold water into a firm dough. Cover and rest for 20 minutes.
Make the filling
Chop the onions very finely and add them to the mince with the salt, pepper, cumin and 2–3 tablespoons of cold water. Mix well; the water keeps the filling juicy.
Shape the chuchvara
Roll the dough thinly and cut into 4 cm squares. Put half a teaspoon of filling on each, fold into a triangle, then pinch two corners together to form a ring. Chuchvara are much smaller than manti.
Prepare the broth
Bring the stock to the boil, add the chopped tomatoes and pepper and simmer for five minutes. Check the seasoning.
Cook the chuchvara
Drop the dumplings into the boiling broth one by one, stirring gently. Once they float, cook for 5–6 minutes more. Serve in bowls with herbs and yoghurt.
Cook’s tips
- 1Use flour sparingly when rolling; too much will cloud the broth.
- 2For the clearest broth, boil the dumplings separately in water.
- 3Finish with a pinch of dried mint.
- 4To prevent the dumplings from sticking together while waiting to cook, dust your tray with a thin layer of cornstarch rather than flour, as it creates a smoother barrier that dissolves less readily in the broth.
Serving & storage: Serve in deep bowls with a generous spoonful of cold katyk or Greek yogurt swirled directly into the hot soup. Keep leftovers in an airtight container in the refrigerator for up to two days, reheating gently on the stovetop to avoid breaking the delicate dough skins.
Freezing
Freeze the folded dumplings in a single layer on a tray, then transfer them to a bag. Cook from frozen in boiling broth, adding 2–3 minutes.
The takeaway
Chuchvara soup is a family dish. Fold the dumplings together, make extra for the freezer and enjoy a bowl of hot broth.
