Chuchpara chuchvara dumplings

Chuchvara is most often eaten as a soup in Central Asia.

Chuchvara, Chuchpara, Tushpara: The Daintier Dumping of Central Asia

Published: June 23, 2022

Chuchvara is a dumping staple dish in Central Asia, the South Caucasus, and the Middle East. Originally introduced there under the Persian Empire, they are today most associated in Central Asia with Uzbek tradition. However, they are also considered a local national dish throughout the countries of the region.

Chuchvara contrast with manti, the other local dumpling. Chuchvara are ear-shaped, smaller and usually either part of a soup or fried. Manti are bag-shaped, larger and usually steamed.

How Chuchvara Got Its Name

(ะŸะพั‡ะตะผัƒย ั‚ะฐะบย ะฝะฐะทั‹ะฒะฐะตั‚ัั?)

Chuchvara was originally โ€œjoshpara.โ€ In pre-Islamic Persian, josh means โ€œto boilโ€ and para means โ€œbit.โ€ However, after the 10th century, people began to refer to the dumpling with the modern Persian word โ€œgoshebarreh,โ€ which is phonetically similar but actually means โ€œlambsโ€™ earโ€ and referred to the folded shape of the dumpling.

As the food became popular with Turkic speakers, who eventually displaced Persian speakers in most of the Central Asia, the name was further changed to better suit Turkic languages. In addition, the former meanings were lost and today the Turkic words simply refer to the dumping.

In modern Uzbek, they are chuchvara. In Krygyz, they are chuchpara, in Kazakh, tushpara, and in Azeri, โ€œdushbara,โ€ (sometimes written โ€œdushbereโ€). The dish is also eaten by the Ughirs (who call it โ€œchochuraโ€) in Western China.

They are still eaten throughout the Persian-speaking world as well. In Iran, it is still known as โ€œgoshebarrehโ€ while in Tajikistan, which speaks a Persian language, it is known by the more Turkish-sounding โ€œtushbera.โ€

In Arabic speaking countries where the succulent dumplings are eaten, they are known as โ€œshishbarak.โ€

How and When Chuchvara is Eaten

(ะšะฐะบย ะฟั€ะฐะฒะธะปัŒะฝะพย ะตัั‚ัŒ ั‡ัƒั‡ะฒะฐั€ัƒ?)

There are two main ways to eat chuchvara. They are most often eaten as a hearty dumpling soup stewed with meat and vegetables. There are also fried chuchvara, which are eaten as finger food.

In Kyrgyzstan, for instance, chuchpara soup is eaten at home for lunch or dinner as a staple main dish. However, if you order chuchpara in a Kyrgyz restaurant or cafรฉ, it is served in smaller portions as a starter to the main meal.

Fried chuchvara is more celebratory and is often served at weddings, parties, and large family gatherings as an appetizer. They are eaten with the hands, usually with a sour cream or yogurt dipping sauce.

Chuchvara is also sometimes cooked by simply steaming or boiling the dumplings and serving with fresh, chopped greens, yogurt, and/or sour cream.

Preparing Traditional Chuchvara

(ะšะฐะบ ะฟั€ะฐะฒะธะปัŒะฝะพ ะณะพั‚ะพะฒะธั‚ัŒ ั‡ัƒั‡ะฒะฐั€ัƒ?)

Traditionally, chuchvara is made with ground lamb and/or beef, but you are more than welcome to use chicken as a substitute. In observance of Islamic dietary rules prevalent in Central Asia, pork is never used in chuchvara.

Any many countries, such as Uzbekistan, the most traditional chuchvara will start with dough cut in squares. This will result in a dumpling with more folds and one that will look, indeed, much more like a lambโ€™s ear. However, many recipes, particularly those in Kyrgyzstan, will start with round dough cuts, which results in a more compact dumping and one that looks, generally, very much like Russian pelmeni, said to look more like a human ear. In between, there are also different ways of folding both shapes that will give the dumpling a different appearance and texture.

Chuchvara can be a time-consuming recipe. They are sometimes made as large as a 50-cent piece, common in Kyrgyzstan, or as small as a dime, which is common in Azerbaijan. Thus, folding the dozens of dumplings that might be needed to feed a large family may take multiple hours. However, nowadays you can buy frozen chuchvara dumplings at nearly any supermarket or bazaar in Central Asia. This is a great option if you are low on time or ambition. If you do make the chuchvara dumplings by hand, you do not have to cook them all at once, you can freeze any amount you like, and they will stay good in the freezer for up to three months.

Depending on the cook and personal tastes, chuchvara soup is often topped with fresh dill, sour cream, and green onions. Some cooks also add radishes and bell peppers to the soup; however, this is not common.

Letโ€™s Cook Chuchvara!

(ะ”ะฐะฒะฐะน ะฟั€ะธะณะพั‚ะพะฒะธะผ!)

ะงัƒั‡ะฟะฐั€ะฐ (ััƒะฟ) Chuchpara (Soup)
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹:

ะขะตัั‚ะพ

  • 500 ะณ ะผัƒะบะธ
  • 2 ัะนั†ะฐ
  • 1 ัั‚ะพะปะพะฒะฐั ะปะพะถะบะฐ ัะพะปะธ
  • 1 ัั‚ะฐะบะฐะฝ ะฒะพะดั‹ (ะฑะพะปัŒัˆะต ะฟะพ ะฝะตะพะฑั…ะพะดะธะผะพัั‚ะธ)

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ะ—ะฐะฟะพะปะฝะตะฝะธะต

  • 500 ะณ ั„ะฐั€ัˆะฐ ะธะท ะฑะฐั€ะฐะฝะธะฝั‹ ะธะปะธ ะณะพะฒัะดะธะฝั‹ ะธะปะธ ะธั… ัะผะตัะธ
  • 1 ั‡ะฐะนะฝะฐั ะปะพะถะบะฐ ัะพะปะธ
  • 1 ั‡ะฐะนะฝะฐั ะปะพะถะบะฐ ะฟะตั€ั†ะฐ
  • 4-5 ะผะฐะปะตะฝัŒะบะธั… ะปัƒะบะพะฒะธั† (ะผะตะปะบะพ ะฝะฐั€ะตะทะฐั‚ัŒ)
  • 2 ัั‚ะพะปะพะฒั‹ะต ะปะพะถะบะธ ัะฒะตะถะตะณะพ ัƒะบั€ะพะฟะฐ (ะผะตะปะบะพ ะฝะฐั€ะตะทะฐะฝะฝะพะณะพ)

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ะ‘ัƒะปัŒะพะฝ

  • 400 ะณ ะฑะฐั€ะฐะฝะธะฝั‹ ะธะปะธ ะณะพะฒัะดะธะฝั‹ ะฝะฐ ะบะพัั‚ะธ
  • 1-2 ะปัƒะบะพะฒะธั†ั‹ ัั€ะตะดะฝะตะณะพ ั€ะฐะทะผะตั€ะฐ (ะฝะฐั€ะตะทะฐั‚ัŒ)
  • 1-2 ะบะฐั€ั‚ะพั„ะตะปะธะฝั‹ ัั€ะตะดะฝะตะณะพ ั€ะฐะทะผะตั€ะฐ ะธะปะธ 1 ะบั€ัƒะฟะฝะฐั ะบะฐั€ั‚ะพั„ะตะปะธะฝะฐ (ะฝะฐั€ะตะทะฐะฝะฝะฐั ะผะตะปะบะธะผะธ ะบัƒะฑะธะบะฐะผะธ)
  • 1-2 ะผะพั€ะบะพะฒะธ (ะฝะฐั€ะตะทะฐั‚ัŒ)
  • 1 ะฟะพะผะธะดะพั€ ะธะปะธ 1 ัั‚ะพะปะพะฒะฐั ะปะพะถะบะฐ ั‚ะพะผะฐั‚ะฝะพะน ะฟะฐัั‚ั‹
  • ะ’ะพะดะฐ ะดะปั ะฟะพะบั€ั‹ั‚ะธั

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ะ”ะพะฟะพะปะฝะธั‚ะตะปัŒะฝั‹ะต ะฝะฐั‡ะธะฝะบะธ

  • ะะฐั€ะตะทะฐะฝะฝั‹ะน ะทะตะปะตะฝั‹ะน ะปัƒะบ
  • ะกะผะตั‚ะฐะฝะฐ
  • ะกะฒะตะถะธะน ัƒะบั€ะพะฟ

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ะะฐะฟั€ะฐะฒะปะตะฝะธั ะฝะฐ ั€ัƒััะบะพะผ ัะทั‹ะบะต

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ะะฐั‡ะฝะธั‚ะต ั ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะธั ั‚ะตัั‚ะฐ:

1. ะะฐะปะตะนั‚ะต ะฒ ะผะธัะบัƒ ั‡ะฐัˆะบัƒ (ั…ะพะปะพะดะฝะพะน ะธะปะธ ั‡ัƒั‚ัŒ ั‚ะตะฟะปะพะน) ะฒะพะดั‹.

2. ะ ะฐะทะฑะตะนั‚ะต ะพะฑะฐ ัะนั†ะฐ ะฒ ะฒะพะดัƒ.

3. ะะฐัั‹ะฟัŒั‚ะต ะฒ ะผะธัะบัƒ ะฟั€ะธะผะตั€ะฝะพ 3 ั‰ะตะฟะพั‚ะบะธ ัะพะปะธ.

4. ะฅะพั€ะพัˆะพ ะฒะทะฑะธะฒะฐะนั‚ะต, ะฟะพะบะฐ ัะนั†ะพ ะธ ัะพะปัŒ ะฝะต ัะผะตัˆะฐัŽั‚ัั ั ะฒะพะดะพะน.

5. ะœะตะดะปะตะฝะฝะพ ะดะพะฑะฐะฒะปัะนั‚ะต ะดะพัั‚ะฐั‚ะพั‡ะฝะพะต ะบะพะปะธั‡ะตัั‚ะฒะพ ะผัƒะบะธ, ั‡ั‚ะพะฑั‹ ะฟะพะปัƒั‡ะธะปะพััŒ ะผัะณะบะพะต ั‚ะตัั‚ะพ. ะขะตัั‚ะพ ัั‚ะฐะฝะตั‚ ั‚ัƒะณะธะผ, ะธ ะฒั‹ ัะผะพะถะตั‚ะต ัะบะฐั‚ะฐั‚ัŒ ะตะณะพ ะฒ ัˆะฐั€.

6. ะะฐะบั€ะพะนั‚ะต ั‚ะตัั‚ะพ ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน ะธ ะพัั‚ะฐะฒัŒั‚ะต ะฝะฐ ัั‚ะพะปะต ะฝะฐ 30 ะผะธะฝัƒั‚.

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ะŸะพะบะฐ ะฒะฐัˆะต ั‚ะตัั‚ะพ ะพั‚ะดั‹ั…ะฐะตั‚, ะทะฐะนะผะธั‚ะตััŒ ะฝะฐั‡ะธะฝะบะพะน.

1. ะ›ัƒะบ ะผะตะปะบะพ ะฝะฐั€ะตะทะฐั‚ัŒ.

2. ะœะตะปะบะพ ะฝะฐั€ะตะถัŒั‚ะต ัะฒะตะถะธะน ัƒะบั€ะพะฟ.

3. ะคะฐั€ัˆ ะธะท ะฑะฐั€ะฐะฝะธะฝั‹ ะธะปะธ ะณะพะฒัะดะธะฝั‹ ะฟะพัะพะปะธั‚ัŒ ะธ ะฟะพะฟะตั€ั‡ะธั‚ัŒ ะธ ัะผะตัˆะฐั‚ัŒ ั ะฝะฐั€ะตะทะฐะฝะฝั‹ะผ ะปัƒะบะพะผ ะธ ัะฒะตะถะธะผ ัƒะบั€ะพะฟะพะผ.

ย 

ะŸะพ ะธัั‚ะตั‡ะตะฝะธะธ 30 ะผะธะฝัƒั‚ ะดะปั ะพั‚ะดั‹ั…ะฐ ั‚ะตัั‚ะฐ ะฟั€ะธัั‚ัƒะฟะฐะนั‚ะต ะบ ั„ะพั€ะผะธั€ะพะฒะฐะฝะธัŽ ั‚ะตัั‚ะฐ:

1. ะ’ะพะทัŒะผะธั‚ะต ั‚ะตัั‚ะพ, ั€ะฐะทะดะตะปะธั‚ะต ะตะณะพ ะฝะฐ 3 ั‡ะฐัั‚ะธ ะพะดะธะฝะฐะบะพะฒะพะณะพ ั€ะฐะทะผะตั€ะฐ. ะกั„ะพั€ะผะธั€ัƒะนั‚ะต ะธะท ั‚ะตัั‚ะฐ ะบั€ัƒะณะปั‹ะต ัˆะฐั€ะธะบะธ ะธ ะทะฐะฒะตั€ะฝะธั‚ะต ะดะฒะฐ ัˆะฐั€ะธะบะฐ ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน, ั‡ั‚ะพะฑั‹ ะพะฝะธ ะฝะต ะฒั‹ัะพั…ะปะธ.

2. ะŸะพัั‹ะฟัŒั‚ะต ะฟะพะฒะตั€ั…ะฝะพัั‚ัŒ ะธ ัะบะฐะปะบัƒ ะผัƒะบะพะน (ั‡ั‚ะพะฑั‹ ั‚ะตัั‚ะพ ะฝะต ะฟั€ะธะปะธะฟะฐะปะพ). ะ’ะพะทัŒะผะธั‚ะต ะพะดะธะฝ ะธะท ัˆะฐั€ะธะบะพะฒ ั‚ะตัั‚ะฐ ะธ ะฐะบะบัƒั€ะฐั‚ะฝะพ ั€ะฐัะบะฐั‚ะฐะนั‚ะต ะตะณะพ ะฒ ะฑะพะปัŒัˆะพะน ั‚ะพะฝะบะธะน ะบัƒัะพะบ.

3. ะ’ั‹ั€ะตะถัŒั‚ะต ะผะฐะปะตะฝัŒะบะธะต ะบั€ัƒะถะพั‡ะบะธ ะดะปั ะฟะตะปัŒะผะตะฝะตะน, ะฟั€ะธะผะตั€ะฝะพ 1,5-2 ัะฐะฝั‚ะธะผะตั‚ั€ะฐ ะบะฐะถะดั‹ะน. ะ’ั‹ ะผะพะถะตั‚ะต ะธัะฟะพะปัŒะทะพะฒะฐั‚ัŒ ะปัŽะฑะพะน ะฟั€ะตะดะผะตั‚, ะบะพั‚ะพั€ั‹ะน ัƒ ะฒะฐั ะตัั‚ัŒ, ะฝะฐะฟั€ะธะผะตั€, ะฟะปะฐัั‚ะธะบะพะฒั‹ะน ัั‚ะฐะบะฐะฝั‡ะธะบ ะธะปะธ ะบะพะฝัะตั€ะฒั‹.

4. ะ’ั‹ะปะพะถะธั‚ะต ะฝะฐั‡ะธะฝะบัƒ ั€ะฐะทะผะตั€ะพะผ ะพั‚ 0,5 ะดะพ 1 ะดัŽะนะผะฐ ะฒ ะบะฐะถะดั‹ะน ะบั€ัƒะณ ั‚ะตัั‚ะฐ.

5. ะกะปะพะถะธั‚ะต ะฝะฐั‡ะธะฝะบัƒ, ะทะฐะบั€ั‹ะฒ ะตะต ะฝะฐ ัะตะฑั. ะะฐะดะฐะฒะธั‚ะต ะฒะฝะธะท, ัะบะปะตะธะฒะฐั ะดะฒะฐ ะบั€ะฐั ะฒะผะตัั‚ะต ะธ ัะพะทะดะฐะฒะฐั ะฝะตะฑะพะปัŒัˆัƒัŽ ะฒั‹ะฟัƒะบะปะพัั‚ัŒ ั‚ะฐะผ, ะณะดะต ะดะพะปะถะฝะฐ ะฑั‹ั‚ัŒ ะฝะฐั‡ะธะฝะบะฐ. ะกะพะตะดะธะฝะธั‚ะต ะดะฒะฐ ัƒะณะพะปะบะฐ ะธ ะทะฐั‰ะธะฟะฝะธั‚ะต.

6. ะŸะพะฒั‚ะพั€ัะนั‚ะต ะธะฝัั‚ั€ัƒะบั†ะธะธ ะดะปั ะฟัƒะฝะบั‚ะพะฒ 1-5, ะฟะพะบะฐ ะฝะต ะฑัƒะดะตั‚ ะธัะฟะพะปัŒะทะพะฒะฐะฝะพ ะฒัะต ั‚ะตัั‚ะพ.

ย 

ะŸะพัะปะต ั‚ะพะณะพ, ะบะฐะบ ะฒัะต ะฟะตะปัŒะผะตะฝะธ ะฑัƒะดัƒั‚ ั€ะฐัะบะฐั‚ะฐะฝั‹, ะฝะฐั€ะตะทะฐะฝั‹ ะธ ะทะฐะฟะพะปะฝะตะฝั‹, ะฝะฐะบั€ะพะนั‚ะต ะธั… ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน, ะฟะพะบะฐ ะพะฝะธ ะฝะต ะฑัƒะดัƒั‚ ะณะพั‚ะพะฒั‹ ะบ ัƒะฟะพั‚ั€ะตะฑะปะตะฝะธัŽ.

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ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะธะต ะฑัƒะปัŒะพะฝะฐ

1. ะะฐั€ะตะถัŒั‚ะต ะปัƒะบ ะบัƒะฑะธะบะฐะผะธ.

2. ะšะฐั€ั‚ะพั„ะตะปัŒ ะฝะฐั€ะตะทะฐั‚ัŒ ะผะตะปะบะธะผะธ ะบัƒะฑะธะบะฐะผะธ.

3. ะะฐั€ะตะถัŒั‚ะต ะฟะพะผะธะดะพั€ (ะตัะปะธ ะธัะฟะพะปัŒะทัƒะตั‚ะต).

4. ะะฐั€ะตะถัŒั‚ะต ะผะพั€ะบะพะฒัŒ ะผะตะปะบะธะผะธ ะบัƒะฑะธะบะฐะผะธ.

5. ะ’ ะฑะพะปัŒัˆัƒัŽ ะบะฐัั‚ั€ัŽะปัŽ ะฝะฐะปะตะนั‚ะต ะดะพัั‚ะฐั‚ะพั‡ะฝะพ ะผะฐัะปะฐ, ั‡ั‚ะพะฑั‹ ะพะฝะพ ัะปะตะณะบะฐ ะฟะพะบั€ั‹ะฒะฐะปะพ ะฟะพะฒะตั€ั…ะฝะพัั‚ัŒ ัะบะพะฒะพั€ะพะดั‹.

6. ะžะฑะถะฐั€ะธั‚ัŒ ะผััะพ ะฝะฐ ะบะพัั‚ะธ, ะพะฑะถะฐั€ะธะฒะฐั ะบะฐะถะดัƒัŽ ัั‚ะพั€ะพะฝัƒ.

7. ะ”ะพะฑะฐะฒัŒั‚ะต ะฝะฐั€ะตะทะฐะฝะฝั‹ะน ะบัƒะฑะธะบะฐะผะธ ะปัƒะบ ะธ ะผะพั€ะบะพะฒัŒ, ะณะพั‚ะพะฒัŒั‚ะต, ะฟะพะบะฐ ะพะฝะธ ะฝะต ัั‚ะฐะฝัƒั‚ ัะปะตะณะบะฐ ะผัะณะบะธะผะธ.

8. ะ”ะพะฑะฐะฒัŒั‚ะต ะฝะฐั€ะตะทะฐะฝะฝั‹ะน ะบัƒะฑะธะบะฐะผะธ ะบะฐั€ั‚ะพั„ะตะปัŒ.

9. ะ”ะพะฑะฐะฒัŒั‚ะต ะฝะฐั€ะตะทะฐะฝะฝั‹ะต ะบัƒะฑะธะบะฐะผะธ ะฟะพะผะธะดะพั€ั‹ ะธะปะธ ั‚ะพะผะฐั‚ะฝัƒัŽ ะฟะฐัั‚ัƒ.

10. ะŸะพัะพะปะธั‚ัŒ ะธ ะฟะพะฟะตั€ั‡ะธั‚ัŒ ะฟะพ ะฒะบัƒััƒ.

11. ะ”ะพะฑะฐะฒัŒั‚ะต ะฒะพะดั‹, ั‡ั‚ะพะฑั‹ ะฟะพะบั€ั‹ั‚ัŒ (ะพะบะพะปะพ 4-6 ั‡ะฐัˆะตะบ, ะฒ ะทะฐะฒะธัะธะผะพัั‚ะธ ะพั‚ ั€ะฐะทะผะตั€ะฐ ะบะฐัั‚ั€ัŽะปะธ).

12. ะ”ะฐั‚ัŒ ะฟะพะบะธะฟะตั‚ัŒ ะฝะฐ ะผะตะดะปะตะฝะฝะพะผ ะพะณะฝะต ะพั‚ 45 ะผะธะฝัƒั‚ ะดะพ 1 ั‡ะฐัะฐ.

13. ะŸะพัะปะต ั‚ะพะณะพ, ะบะฐะบ ะฑัƒะปัŒะพะฝ ะฟั€ะธะณะพั‚ะพะฒะธั‚ัั, ะฟั€ะธะผะตั€ะฝะพ ะพั‚ 45 ะผะธะฝัƒั‚ ะดะพ 1 ั‡ะฐัะฐ, ะดะพะฑะฐะฒัŒั‚ะต ั‡ัƒั‡ะฒะฐั€ัƒ ะธ ะฒะฐั€ะธั‚ะต ะตั‰ะต 12-15 ะผะธะฝัƒั‚ (ะฟะพะบะฐ ะผััะพ ะฒะฝัƒั‚ั€ะธ ั‡ัƒั‡ะฒะฐั€ั‹ ะฝะต ะฑัƒะดะตั‚ ะฟะพะปะฝะพัั‚ัŒัŽ ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะพ ะธ ะฝะต ะฝะฐะณั€ะตะตั‚ัั ะดะพ 160 ะณั€ะฐะดัƒัะพะฒ ะฟะพ ะคะฐั€ะตะฝะณะตะนั‚ัƒ).

14. ะŸะตั€ะตะปะตะนั‚ะต ััƒะฟ ะฒ ะผะธัะบัƒ ะธ ะฟะพัั‹ะฟัŒั‚ะต ะฝะฐั€ะตะทะฐะฝะฝั‹ะผ ะทะตะปะตะฝั‹ะผ ะปัƒะบะพะผ, ัะฒะตะถะธะผ ัƒะบั€ะพะฟะพะผ ะธ ัะผะตั‚ะฐะฝะพะน ะฟะพ ะถะตะปะฐะฝะธัŽ.

Ingredients:

Dough

  • 500 g flour
  • 2 eggs
  • 1 tablespoon Salt
  • 1 cup water (more as needed)

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Filling

  • 500 g minced lamb or beef, or a mixture of both
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4-5 small onions (finely chopped)
  • 2 tablespoons fresh dill (finely chopped)

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Broth

  • 400 g lamb or beef on the bone
  • 1-2 medium sized onions (chopped)
  • 1-2 medium sized potatoes, or 1 large potato (chopped into small cubes)
  • 1-2 carrots (chopped)
  • 1 tomato, or 1 tablespoon tomato paste
  • Water to cover

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Optional Toppings (to taste)

  • Chopped green onions
  • Sour cream
  • Fresh dill

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Directions in Englishย 

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Start by making your dough:

1.ย ย ย ย  Pour a cup of (cold or lukewarm) water into a bowl.

2.ย ย ย ย  Crack both eggs into the water.

3.ย ย ย ย  Sprinkle about 3 pinches of salt into the bowl.

4.ย ย ย ย  Whisk well until the egg and salt have been mixed into the water.

5.ย ย ย ย  Slowly add enough flour to make a soft dough. The dough will become tight, and you will be able to roll it into a ball.

6.ย ย ย ย  Cover the dough with a tea towel or saran wrap and let rest on the counter for 30 minutes.

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While your dough is resting, make the filling.

1.ย ย ย ย  Finely chop the onions.

2.ย ย ย ย  Finely chop the fresh dill.

3.ย ย ย ย  Salt and pepper the minced lamb or beef and mix with the chopped onion and fresh dill.

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Once the dough has rested for 30 minutes, begin forming the dough:

1.ย ย ย ย  Take the dough and split it into three equal sized pieces. Shape the dough into round balls and wrap two balls back with a tea towel or saran wrap, so they do not dry out.

2.ย ย ย ย  Sprinkle flour on your surface and your rolling pin (to prevent the dough from sticking). Take one of the dough balls and gently roll it out into a large thin piece.

3.ย ย ย ย  Cut out small circles for the dumplings, about 1.5-2 inches each. You can use any object you have, such as a plastic cup, or a can.

4.ย ย ย ย  Drop a .5 to 1 inch filling into each circle of dough.

5.ย ย ย ย  Fold over the filling by closing it towards you. Push down, sticking the two edges together and creating a small bump where the filling is. Bring the two corners together and pinch.

6.ย ย ย ย  Repeat instructions for number 1-5, until all dough has been used.

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Once all dumplings have been rolled, cut, and filled, cover them with a tea towel or saran wrap until ready to use.

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Now make the broth:

1.ย ย ย ย  Dice onions.

2.ย ย ย ย  Dice potatoes into small cubes.

3.ย ย ย ย  Dice a tomato (if using).

4.ย ย ย ย  Dice carrots into small cubes.

5.ย ย ย ย  In a large pot, pour enough oil so it slightly covers the cooking surface of the pan.

6.ย ย ย ย  Fry the meat on the bone, making sure to sear each side.

7.ย ย ย ย  Add diced onions and carrots, cooking until slightly tender.

8.ย ย ย ย  Add diced potatoes.

9.ย ย ย ย  Add diced tomatoes, or tomato paste.

10.ย  Add salt and pepper to taste.

11.ย  Add water to cover (about 4-6 cups, depending on pot size)

12.ย  Let simmer on low for 45 minutes to 1 hour.

13.ย  Once broth has finished cooking, about 45 minutes to 1 hour, add in the chuchvara and cook for an additional 12-15 minutes (until meat inside chuchvara is completely cooked and at 160 degrees F)

14.ย  Scoop soup into a bowl and top with chopped green onions, fresh dill, and sour cream, if desired.

ะงัƒั‡ะฟะฐั€ะฐ (ะ–ะฐั€ะตะฝะฐั) Chuchpara (Fried)
ะ˜ะฝะณั€ะตะดะธะตะฝั‚ั‹:
  • 1 ะปะธั‚ั€ ะผะฐัะปะฐ (ั€ะฐัั‚ะธั‚ะตะปัŒะฝะพะณะพ ะธะปะธ ะฟะพะดัะพะปะฝะตั‡ะฝะพะณะพ) ะดะปั ะถะฐั€ะบะธ
  • ะกะผะตั‚ะฐะฝะฐ ะดะปั ะพะฑะผะฐะบะธะฒะฐะฝะธั (ะฟะพ ะถะตะปะฐะฝะธัŽ)

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ะขะตัั‚ะพ

  • 500 ะณ ะผัƒะบะธ
  • 2 ัะนั†ะฐ
  • 1 ัั‚ะพะปะพะฒะฐั ะปะพะถะบะฐ ัะพะปะธ
  • 1 ัั‚ะฐะบะฐะฝ ะฒะพะดั‹ (ะฑะพะปัŒัˆะต ะฟะพ ะฝะตะพะฑั…ะพะดะธะผะพัั‚ะธ)

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ะ—ะฐะฟะพะปะฝะตะฝะธะต

  • 500 ะณ ั„ะฐั€ัˆะฐ ะธะท ะฑะฐั€ะฐะฝะธะฝั‹ ะธะปะธ ะณะพะฒัะดะธะฝั‹ ะธะปะธ ะธั… ัะผะตัะธ
  • 1 ั‡ะฐะนะฝะฐั ะปะพะถะบะฐ ัะพะปะธ
  • 1 ั‡ะฐะนะฝะฐั ะปะพะถะบะฐ ะฟะตั€ั†ะฐ
  • 4-5 ะผะฐะปะตะฝัŒะบะธั… ะปัƒะบะพะฒะธั† (ะผะตะปะบะพ ะฝะฐั€ะตะทะฐั‚ัŒ)
  • 2 ัั‚ะพะปะพะฒั‹ะต ะปะพะถะบะธ ัะฒะตะถะตะณะพ ัƒะบั€ะพะฟะฐ (ะผะตะปะบะพ ะฝะฐั€ะตะทะฐะฝะฝะพะณะพ)

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ะะฐะฟั€ะฐะฒะปะตะฝะธั ะฝะฐ ั€ัƒััะบะพะผ ัะทั‹ะบะต

ะะฐั‡ะฝะธั‚ะต ั ะฟั€ะธะณะพั‚ะพะฒะปะตะฝะธั ั‚ะตัั‚ะฐ:

1. ะะฐะปะตะนั‚ะต ะฒ ะผะธัะบัƒ ั‡ะฐัˆะบัƒ (ั…ะพะปะพะดะฝะพะน ะธะปะธ ั‡ัƒั‚ัŒ ั‚ะตะฟะปะพะน) ะฒะพะดั‹.

2. ะ ะฐะทะฑะตะนั‚ะต ะพะฑะฐ ัะนั†ะฐ ะฒ ะฒะพะดัƒ.

3. ะะฐัั‹ะฟัŒั‚ะต ะฒ ะผะธัะบัƒ ะฟั€ะธะผะตั€ะฝะพ 3 ั‰ะตะฟะพั‚ะบะธ ัะพะปะธ.

4. ะฅะพั€ะพัˆะพ ะฒะทะฑะธะฒะฐะนั‚ะต, ะฟะพะบะฐ ัะนั†ะพ ะธ ัะพะปัŒ ะฝะต ัะผะตัˆะฐัŽั‚ัั ั ะฒะพะดะพะน.

5. ะœะตะดะปะตะฝะฝะพ ะดะพะฑะฐะฒะปัะนั‚ะต ะดะพัั‚ะฐั‚ะพั‡ะฝะพะต ะบะพะปะธั‡ะตัั‚ะฒะพ ะผัƒะบะธ, ั‡ั‚ะพะฑั‹ ะฟะพะปัƒั‡ะธะปะพััŒ ะผัะณะบะพะต ั‚ะตัั‚ะพ. ะขะตัั‚ะพ ัั‚ะฐะฝะตั‚ ั‚ัƒะณะธะผ, ะธ ะฒั‹ ัะผะพะถะตั‚ะต ัะบะฐั‚ะฐั‚ัŒ ะตะณะพ ะฒ ัˆะฐั€.

6. ะะฐะบั€ะพะนั‚ะต ั‚ะตัั‚ะพ ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน ะธ ะพัั‚ะฐะฒัŒั‚ะต ะฝะฐ ัั‚ะพะปะต ะฝะฐ 30 ะผะธะฝัƒั‚.

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ะŸะพะบะฐ ะฒะฐัˆะต ั‚ะตัั‚ะพ ะพั‚ะดั‹ั…ะฐะตั‚, ะทะฐะนะผะธั‚ะตััŒ ะฝะฐั‡ะธะฝะบะพะน.

1. ะ›ัƒะบ ะผะตะปะบะพ ะฝะฐั€ะตะทะฐั‚ัŒ.

2. ะœะตะปะบะพ ะฝะฐั€ะตะถัŒั‚ะต ัะฒะตะถะธะน ัƒะบั€ะพะฟ.

3. ะคะฐั€ัˆ ะธะท ะฑะฐั€ะฐะฝะธะฝั‹ ะธะปะธ ะณะพะฒัะดะธะฝั‹ ะฟะพัะพะปะธั‚ัŒ ะธ ะฟะพะฟะตั€ั‡ะธั‚ัŒ ะธ ัะผะตัˆะฐั‚ัŒ ั ะฝะฐั€ะตะทะฐะฝะฝั‹ะผ ะปัƒะบะพะผ ะธ ัะฒะตะถะธะผ ัƒะบั€ะพะฟะพะผ.

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ะŸะพ ะธัั‚ะตั‡ะตะฝะธะธ 30 ะผะธะฝัƒั‚ ะดะปั ะพั‚ะดั‹ั…ะฐ ั‚ะตัั‚ะฐ ะฟั€ะธัั‚ัƒะฟะฐะนั‚ะต ะบ ั„ะพั€ะผะธั€ะพะฒะฐะฝะธัŽ ั‚ะตัั‚ะฐ:

1. ะ’ะพะทัŒะผะธั‚ะต ั‚ะตัั‚ะพ, ั€ะฐะทะดะตะปะธั‚ะต ะตะณะพ ะฝะฐ 3 ั‡ะฐัั‚ะธ ะพะดะธะฝะฐะบะพะฒะพะณะพ ั€ะฐะทะผะตั€ะฐ. ะกั„ะพั€ะผะธั€ัƒะนั‚ะต ะธะท ั‚ะตัั‚ะฐ ะบั€ัƒะณะปั‹ะต ัˆะฐั€ะธะบะธ ะธ ะทะฐะฒะตั€ะฝะธั‚ะต ะดะฒะฐ ัˆะฐั€ะธะบะฐ ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน, ั‡ั‚ะพะฑั‹ ะพะฝะธ ะฝะต ะฒั‹ัะพั…ะปะธ.

2. ะŸะพัั‹ะฟัŒั‚ะต ะฟะพะฒะตั€ั…ะฝะพัั‚ัŒ ะธ ัะบะฐะปะบัƒ ะผัƒะบะพะน (ั‡ั‚ะพะฑั‹ ั‚ะตัั‚ะพ ะฝะต ะฟั€ะธะปะธะฟะฐะปะพ). ะ’ะพะทัŒะผะธั‚ะต ะพะดะธะฝ ะธะท ัˆะฐั€ะธะบะพะฒ ั‚ะตัั‚ะฐ ะธ ะฐะบะบัƒั€ะฐั‚ะฝะพ ั€ะฐัะบะฐั‚ะฐะนั‚ะต ะตะณะพ ะฒ ะฑะพะปัŒัˆะพะน ั‚ะพะฝะบะธะน ะบัƒัะพะบ.

3. ะ’ั‹ั€ะตะถัŒั‚ะต ะผะฐะปะตะฝัŒะบะธะต ะบั€ัƒะถะพั‡ะบะธ ะดะปั ะฟะตะปัŒะผะตะฝะตะน, ะฟั€ะธะผะตั€ะฝะพ 1,5-2 ัะฐะฝั‚ะธะผะตั‚ั€ะฐ ะบะฐะถะดั‹ะน. ะ’ั‹ ะผะพะถะตั‚ะต ะธัะฟะพะปัŒะทะพะฒะฐั‚ัŒ ะปัŽะฑะพะน ะฟั€ะตะดะผะตั‚, ะบะพั‚ะพั€ั‹ะน ัƒ ะฒะฐั ะตัั‚ัŒ, ะฝะฐะฟั€ะธะผะตั€, ะฟะปะฐัั‚ะธะบะพะฒั‹ะน ัั‚ะฐะบะฐะฝั‡ะธะบ ะธะปะธ ะบะพะฝัะตั€ะฒั‹.

4. ะ’ั‹ะปะพะถะธั‚ะต ะฝะฐั‡ะธะฝะบัƒ ั€ะฐะทะผะตั€ะพะผ ะพั‚ 0,5 ะดะพ 1 ะดัŽะนะผะฐ ะฒ ะบะฐะถะดั‹ะน ะบั€ัƒะณ ั‚ะตัั‚ะฐ.

5. ะกะปะพะถะธั‚ะต ะฝะฐั‡ะธะฝะบัƒ, ะทะฐะบั€ั‹ะฒ ะตะต ะฝะฐ ัะตะฑั. ะะฐะดะฐะฒะธั‚ะต ะฒะฝะธะท, ัะบะปะตะธะฒะฐั ะดะฒะฐ ะบั€ะฐั ะฒะผะตัั‚ะต ะธ ัะพะทะดะฐะฒะฐั ะฝะตะฑะพะปัŒัˆัƒัŽ ะฒั‹ะฟัƒะบะปะพัั‚ัŒ ั‚ะฐะผ, ะณะดะต ะดะพะปะถะฝะฐ ะฑั‹ั‚ัŒ ะฝะฐั‡ะธะฝะบะฐ. ะกะพะตะดะธะฝะธั‚ะต ะดะฒะฐ ัƒะณะพะปะบะฐ ะธ ะทะฐั‰ะธะฟะฝะธั‚ะต.

6. ะŸะพะฒั‚ะพั€ัะนั‚ะต ะธะฝัั‚ั€ัƒะบั†ะธะธ ะดะปั ะฟัƒะฝะบั‚ะพะฒ 1-5, ะฟะพะบะฐ ะฝะต ะฑัƒะดะตั‚ ะธัะฟะพะปัŒะทะพะฒะฐะฝะพ ะฒัะต ั‚ะตัั‚ะพ.

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ะŸะพัะปะต ั‚ะพะณะพ, ะบะฐะบ ะฒัะต ะฟะตะปัŒะผะตะฝะธ ะฑัƒะดัƒั‚ ั€ะฐัะบะฐั‚ะฐะฝั‹, ะฝะฐั€ะตะทะฐะฝั‹ ะธ ะทะฐะฟะพะปะฝะตะฝั‹, ะฝะฐะบั€ะพะนั‚ะต ะธั… ะบัƒั…ะพะฝะฝั‹ะผ ะฟะพะปะพั‚ะตะฝั†ะตะผ ะธะปะธ ัะฐะปั„ะตั‚ะบะพะน, ะฟะพะบะฐ ะพะฝะธ ะฝะต ะฑัƒะดัƒั‚ ะณะพั‚ะพะฒั‹ ะบ ัƒะฟะพั‚ั€ะตะฑะปะตะฝะธัŽ.

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ะ–ะฐั€ะบะฐ ะฟะตะปัŒะผะตะฝะตะน

1. ะ ะฐะทะพะณั€ะตะนั‚ะต 1 ะปะธั‚ั€ ะผะฐัะปะฐ ะฒ ะณะปัƒะฑะพะบะพะน ัะบะพะฒะพั€ะพะดะต ะธะปะธ ะบะฐัั‚ั€ัŽะปะต.

2. ะŸะพัะปะต ั‚ะพะณะพ, ะบะฐะบ ะผะฐัะปะพ ะฝะฐะณั€ะตะตั‚ัั, ะฟะพะปะพะถะธั‚ะต ะฒ ะบะฐัั‚ั€ัŽะปัŽ ะธะปะธ ะบะฐัั‚ั€ัŽะปัŽ ะพั‚ 15 ะดะพ 20 ั‡ัƒั‡ะฟะฐั€ะฐ ะทะฐ ั€ะฐะท.

3. ะ–ะฐั€ัŒั‚ะต, ะฟะพะบะฐ ะพะฝะธ ะฝะต ัั‚ะฐะฝัƒั‚ ะทะพะปะพั‚ะธัั‚ะพ-ะบะพั€ะธั‡ะฝะตะฒะพะณะพ ั†ะฒะตั‚ะฐ, ะฐ ะฒะฝัƒั‚ั€ะตะฝะฝัั ั‚ะตะผะฟะตั€ะฐั‚ัƒั€ะฐ ะฝะต ะดะพัั‚ะธะณะฝะตั‚ 160 ะณั€ะฐะดัƒัะพะฒ ะฟะพ ะคะฐั€ะตะฝะณะตะนั‚ัƒ.

4. ะŸะพะดะฐะฒะฐั‚ัŒ ัะพ ัะผะตั‚ะฐะฝะพะน ะดะปั ะผะฐะบะฐะฝะธั (ะฟะพ ะถะตะปะฐะฝะธัŽ)

Ingredients:
  • 1 liter oil (vegetable or sunflower) for cooking
  • Sour cream for dipping (optional)

ย 

Dough

  • 500 g flour
  • 2 eggs
  • 1 tablespoon salt
  • 1 cup water (more as needed)

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Filling

  • 500 g minced lamb or beef, or a mixture of both
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4-5 small onions (finely chopped)
  • 2 tablespoons fresh dill (finely chopped)

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Directions in English

Start by making your dough:

7.ย ย ย ย  Pour a cup of (cold or lukewarm) water into a bowl.

8.ย ย ย ย  Crack both eggs into the water.

9.ย ย ย ย  Sprinkle about 3 pinches of salt into the bowl.

10.ย  Whisk well until the egg and salt have been mixed into the water.

11.ย  Slowly add enough flour to make a soft dough. The dough will become tight, and you will be able to roll it into a ball.

12.ย  Cover the dough with a tea towel or saran wrap and let rest on the counter for 30 minutes.

ย 

While your dough is resting, make the filling.

4.ย ย ย ย  Finely chop the onions.

5.ย ย ย ย  Finely chop the fresh dill.

6.ย ย ย ย  Salt and pepper the minced lamb or beef and mix with the chopped onion and fresh dill.

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Once the dough has rested for 30 minutes, begin forming the dough:

1.ย ย ย ย  Take the dough and split it into three equal sized pieces. Shape the dough into round balls and wrap two balls back with a tea towel or saran wrap, so they do not dry out.

2.ย ย ย ย  Sprinkle flour on your surface and your rolling pin (to prevent the dough from sticking). Take one of the dough balls and gently roll it out into a large thin piece.

3.ย ย ย ย  Cut out small circles for the dumplings, about 1.5-2 inches each. You can use any object you have, such as a plastic cup, or a can.

4.ย  Drop a .5 to 1 inch filling into each circle of dough.

5.ย  Fold over the filling by closing it towards you. Push down, sticking the two edges together and creating a small bump where the filling is. Bring the two corners together and pinch.

6.ย  Repeat instructions for number 1-5, until all dough has been used.

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Once all dumplings have been rolled, cut, and filled, cover them with a tea towel or saran wrap until ready to use.

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Frying the Dumplings

1.ย ย ย ย  Heat 1 liter of oil in a deep frying pan or pot.

2.ย ย ย ย  After oil is hot, place 15 to 20 chuchparas in pan or pot at a time.

3.ย ย ย ย  Fry until they are golden brown in color and internal temperature reaches 160 degrees Fahrenheit.

4.ย ย ย ย  Serve with sour cream for dipping (optional)

ย 

Our Favorite Chuchvara Videos

This video is a clear and very simple, step by step way to make Uzbek Chuchvara from an at-home Uzbek chef who now resides in Finland.

https://youtu.be/co1KiN18eoI

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This video is hosted by a family who loves to cook! This video is a modern way to make dushbere, with step-by-step directions on how to make dushpere both as a soup and as a fried dish.

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About the author

Maria Holderbaum

Maria Holderbaum

Maria Holderbaum, at the time she wrote for this site, was an International Relations major at Bowling Green State University in Ohio. She was also studying Russian Language and Central Asian Studies in Bishkek, Kyrgyzstan. Her future career ambitions included working for Non-Governmental Organizations and working with refugees. Maria enjoys traveling, finding the best street food in every country she visits and hunting for street art and mosaics. She was looking forward to diving into Kyrgyz culture and exploring Central Asia (Kyrgyzstan, Uzbekistan, and Kazakhstan) during her semester abroad.

Program attended: Challenge Grants

View all posts by: Maria Holderbaum

Josh Wilson

Josh Wilson

Josh lived in Moscow from 2003, when he first arrived to study Russian with SRAS, until 2022. He holds an M.A. in Theatre and a B.A. in History from Idaho State University, where his masters thesis was written on the political economy of Soviet-era censorship organs affecting the stage. At SRAS, Josh assists in program development and leads our Internship Programs. He is also the editor-in-chief for the SRAS newsletter, the SRAS Family of Sites, and Vestnik. He has previously served as Communications Director to Bellerage Alinga and has served as a consultant or translator to several businesses and organizations with interests in Russia.

Program attended: SRAS Staff Member

View all posts by: Josh Wilson