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
(ะะพัะตะผัย ัะฐะบย ะฝะฐะทัะฒะฐะตััั?)
Chuchvara was originally โjoshpara.โ In pre-Islamic Persian, josh means โto boilโ and para means โbit.โ However, after the 10th century, people began to refer to the dumpling with the modern Persian word โgoshebarreh,โ which is phonetically similar but actually means โlambsโ 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, โdushbara,โ (sometimes written โdushbereโ). The dish is also eaten by the Ughirs (who call it โchochuraโ) in Western China.
They are still eaten throughout the Persian-speaking world as well. In Iran, it is still known as โgoshebarrehโ while in Tajikistan, which speaks a Persian language, it is known by the more Turkish-sounding โtushbera.โ
In Arabic speaking countries where the succulent dumplings are eaten, they are known as โshishbarak.โ
How and When Chuchvara is Eaten
(ะะฐะบย ะฟัะฐะฒะธะปัะฝะพย ะตััั ัััะฒะฐัั?)
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
(ะะฐะบ ะฟัะฐะฒะธะปัะฝะพ ะณะพัะพะฒะธัั ัััะฒะฐัั?)
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 lambโs 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.
Letโs Cook Chuchvara!
(ะะฐะฒะฐะน ะฟัะธะณะพัะพะฒะธะผ!)
ะงััะฟะฐัะฐ (ััะฟ) | Chuchpara (Soup) |
ะะฝะณัะตะดะธะตะฝัั:
ะขะตััะพ
ย ะะฐะฟะพะปะฝะตะฝะธะต
ย ะัะปัะพะฝ
ย ะะพะฟะพะปะฝะธัะตะปัะฝัะต ะฝะฐัะธะฝะบะธ
ย ะะฐะฟัะฐะฒะปะตะฝะธั ะฝะฐ ััััะบะพะผ ัะทัะบะต ย ะะฐัะฝะธัะต ั ะฟัะธะณะพัะพะฒะปะตะฝะธั ัะตััะฐ: 1. ะะฐะปะตะนัะต ะฒ ะผะธัะบั ัะฐัะบั (ั ะพะปะพะดะฝะพะน ะธะปะธ ัััั ัะตะฟะปะพะน) ะฒะพะดั. 2. ะ ะฐะทะฑะตะนัะต ะพะฑะฐ ัะนัะฐ ะฒ ะฒะพะดั. 3. ะะฐััะฟััะต ะฒ ะผะธัะบั ะฟัะธะผะตัะฝะพ 3 ัะตะฟะพัะบะธ ัะพะปะธ. 4. ะฅะพัะพัะพ ะฒะทะฑะธะฒะฐะนัะต, ะฟะพะบะฐ ัะนัะพ ะธ ัะพะปั ะฝะต ัะผะตัะฐัััั ั ะฒะพะดะพะน. 5. ะะตะดะปะตะฝะฝะพ ะดะพะฑะฐะฒะปัะนัะต ะดะพััะฐัะพัะฝะพะต ะบะพะปะธัะตััะฒะพ ะผัะบะธ, ััะพะฑั ะฟะพะปััะธะปะพัั ะผัะณะบะพะต ัะตััะพ. ะขะตััะพ ััะฐะฝะตั ััะณะธะผ, ะธ ะฒั ัะผะพะถะตัะต ัะบะฐัะฐัั ะตะณะพ ะฒ ัะฐั. 6. ะะฐะบัะพะนัะต ัะตััะพ ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน ะธ ะพััะฐะฒััะต ะฝะฐ ััะพะปะต ะฝะฐ 30 ะผะธะฝัั. ย ะะพะบะฐ ะฒะฐัะต ัะตััะพ ะพัะดัั ะฐะตั, ะทะฐะนะผะธัะตัั ะฝะฐัะธะฝะบะพะน. 1. ะัะบ ะผะตะปะบะพ ะฝะฐัะตะทะฐัั. 2. ะะตะปะบะพ ะฝะฐัะตะถััะต ัะฒะตะถะธะน ัะบัะพะฟ. 3. ะคะฐัั ะธะท ะฑะฐัะฐะฝะธะฝั ะธะปะธ ะณะพะฒัะดะธะฝั ะฟะพัะพะปะธัั ะธ ะฟะพะฟะตััะธัั ะธ ัะผะตัะฐัั ั ะฝะฐัะตะทะฐะฝะฝัะผ ะปัะบะพะผ ะธ ัะฒะตะถะธะผ ัะบัะพะฟะพะผ. ย ะะพ ะธััะตัะตะฝะธะธ 30 ะผะธะฝัั ะดะปั ะพัะดัั ะฐ ัะตััะฐ ะฟัะธัััะฟะฐะนัะต ะบ ัะพัะผะธัะพะฒะฐะฝะธั ัะตััะฐ: 1. ะะพะทัะผะธัะต ัะตััะพ, ัะฐะทะดะตะปะธัะต ะตะณะพ ะฝะฐ 3 ัะฐััะธ ะพะดะธะฝะฐะบะพะฒะพะณะพ ัะฐะทะผะตัะฐ. ะกัะพัะผะธััะนัะต ะธะท ัะตััะฐ ะบััะณะปัะต ัะฐัะธะบะธ ะธ ะทะฐะฒะตัะฝะธัะต ะดะฒะฐ ัะฐัะธะบะฐ ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน, ััะพะฑั ะพะฝะธ ะฝะต ะฒััะพั ะปะธ. 2. ะะพััะฟััะต ะฟะพะฒะตัั ะฝะพััั ะธ ัะบะฐะปะบั ะผัะบะพะน (ััะพะฑั ัะตััะพ ะฝะต ะฟัะธะปะธะฟะฐะปะพ). ะะพะทัะผะธัะต ะพะดะธะฝ ะธะท ัะฐัะธะบะพะฒ ัะตััะฐ ะธ ะฐะบะบััะฐัะฝะพ ัะฐัะบะฐัะฐะนัะต ะตะณะพ ะฒ ะฑะพะปััะพะน ัะพะฝะบะธะน ะบััะพะบ. 3. ะััะตะถััะต ะผะฐะปะตะฝัะบะธะต ะบััะถะพัะบะธ ะดะปั ะฟะตะปัะผะตะฝะตะน, ะฟัะธะผะตัะฝะพ 1,5-2 ัะฐะฝัะธะผะตััะฐ ะบะฐะถะดัะน. ะั ะผะพะถะตัะต ะธัะฟะพะปัะทะพะฒะฐัั ะปัะฑะพะน ะฟัะตะดะผะตั, ะบะพัะพััะน ั ะฒะฐั ะตััั, ะฝะฐะฟัะธะผะตั, ะฟะปะฐััะธะบะพะฒัะน ััะฐะบะฐะฝัะธะบ ะธะปะธ ะบะพะฝัะตัะฒั. 4. ะัะปะพะถะธัะต ะฝะฐัะธะฝะบั ัะฐะทะผะตัะพะผ ะพั 0,5 ะดะพ 1 ะดัะนะผะฐ ะฒ ะบะฐะถะดัะน ะบััะณ ัะตััะฐ. 5. ะกะปะพะถะธัะต ะฝะฐัะธะฝะบั, ะทะฐะบััะฒ ะตะต ะฝะฐ ัะตะฑั. ะะฐะดะฐะฒะธัะต ะฒะฝะธะท, ัะบะปะตะธะฒะฐั ะดะฒะฐ ะบัะฐั ะฒะผะตััะต ะธ ัะพะทะดะฐะฒะฐั ะฝะตะฑะพะปัััั ะฒัะฟัะบะปะพััั ัะฐะผ, ะณะดะต ะดะพะปะถะฝะฐ ะฑััั ะฝะฐัะธะฝะบะฐ. ะกะพะตะดะธะฝะธัะต ะดะฒะฐ ัะณะพะปะบะฐ ะธ ะทะฐัะธะฟะฝะธัะต. 6. ะะพะฒัะพััะนัะต ะธะฝััััะบัะธะธ ะดะปั ะฟัะฝะบัะพะฒ 1-5, ะฟะพะบะฐ ะฝะต ะฑัะดะตั ะธัะฟะพะปัะทะพะฒะฐะฝะพ ะฒัะต ัะตััะพ. ย ะะพัะปะต ัะพะณะพ, ะบะฐะบ ะฒัะต ะฟะตะปัะผะตะฝะธ ะฑัะดัั ัะฐัะบะฐัะฐะฝั, ะฝะฐัะตะทะฐะฝั ะธ ะทะฐะฟะพะปะฝะตะฝั, ะฝะฐะบัะพะนัะต ะธั ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน, ะฟะพะบะฐ ะพะฝะธ ะฝะต ะฑัะดัั ะณะพัะพะฒั ะบ ัะฟะพััะตะฑะปะตะฝะธั. ย ะฟัะธะณะพัะพะฒะปะตะฝะธะต ะฑัะปัะพะฝะฐ 1. ะะฐัะตะถััะต ะปัะบ ะบัะฑะธะบะฐะผะธ. 2. ะะฐััะพัะตะปั ะฝะฐัะตะทะฐัั ะผะตะปะบะธะผะธ ะบัะฑะธะบะฐะผะธ. 3. ะะฐัะตะถััะต ะฟะพะผะธะดะพั (ะตัะปะธ ะธัะฟะพะปัะทัะตัะต). 4. ะะฐัะตะถััะต ะผะพัะบะพะฒั ะผะตะปะบะธะผะธ ะบัะฑะธะบะฐะผะธ. 5. ะ ะฑะพะปัััั ะบะฐััััะปั ะฝะฐะปะตะนัะต ะดะพััะฐัะพัะฝะพ ะผะฐัะปะฐ, ััะพะฑั ะพะฝะพ ัะปะตะณะบะฐ ะฟะพะบััะฒะฐะปะพ ะฟะพะฒะตัั ะฝะพััั ัะบะพะฒะพัะพะดั. 6. ะะฑะถะฐัะธัั ะผััะพ ะฝะฐ ะบะพััะธ, ะพะฑะถะฐัะธะฒะฐั ะบะฐะถะดัั ััะพัะพะฝั. 7. ะะพะฑะฐะฒััะต ะฝะฐัะตะทะฐะฝะฝัะน ะบัะฑะธะบะฐะผะธ ะปัะบ ะธ ะผะพัะบะพะฒั, ะณะพัะพะฒััะต, ะฟะพะบะฐ ะพะฝะธ ะฝะต ััะฐะฝัั ัะปะตะณะบะฐ ะผัะณะบะธะผะธ. 8. ะะพะฑะฐะฒััะต ะฝะฐัะตะทะฐะฝะฝัะน ะบัะฑะธะบะฐะผะธ ะบะฐััะพัะตะปั. 9. ะะพะฑะฐะฒััะต ะฝะฐัะตะทะฐะฝะฝัะต ะบัะฑะธะบะฐะผะธ ะฟะพะผะธะดะพัั ะธะปะธ ัะพะผะฐัะฝัั ะฟะฐััั. 10. ะะพัะพะปะธัั ะธ ะฟะพะฟะตััะธัั ะฟะพ ะฒะบััั. 11. ะะพะฑะฐะฒััะต ะฒะพะดั, ััะพะฑั ะฟะพะบัััั (ะพะบะพะปะพ 4-6 ัะฐัะตะบ, ะฒ ะทะฐะฒะธัะธะผะพััะธ ะพั ัะฐะทะผะตัะฐ ะบะฐััััะปะธ). 12. ะะฐัั ะฟะพะบะธะฟะตัั ะฝะฐ ะผะตะดะปะตะฝะฝะพะผ ะพะณะฝะต ะพั 45 ะผะธะฝัั ะดะพ 1 ัะฐัะฐ. 13. ะะพัะปะต ัะพะณะพ, ะบะฐะบ ะฑัะปัะพะฝ ะฟัะธะณะพัะพะฒะธััั, ะฟัะธะผะตัะฝะพ ะพั 45 ะผะธะฝัั ะดะพ 1 ัะฐัะฐ, ะดะพะฑะฐะฒััะต ัััะฒะฐัั ะธ ะฒะฐัะธัะต ะตัะต 12-15 ะผะธะฝัั (ะฟะพะบะฐ ะผััะพ ะฒะฝัััะธ ัััะฒะฐัั ะฝะต ะฑัะดะตั ะฟะพะปะฝะพัััั ะฟัะธะณะพัะพะฒะปะตะฝะพ ะธ ะฝะต ะฝะฐะณัะตะตััั ะดะพ 160 ะณัะฐะดััะพะฒ ะฟะพ ะคะฐัะตะฝะณะตะนัั). 14. ะะตัะตะปะตะนัะต ััะฟ ะฒ ะผะธัะบั ะธ ะฟะพััะฟััะต ะฝะฐัะตะทะฐะฝะฝัะผ ะทะตะปะตะฝัะผ ะปัะบะพะผ, ัะฒะตะถะธะผ ัะบัะพะฟะพะผ ะธ ัะผะตัะฐะฝะพะน ะฟะพ ะถะตะปะฐะฝะธั. |
Ingredients:
Dough
ย Filling
ย Broth
ย Optional Toppings (to taste)
ย Directions in Englishย ย 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. ย 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. ย 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. ย Once all dumplings have been rolled, cut, and filled, cover them with a tea towel or saran wrap until ready to use. ย 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. |
ะงััะฟะฐัะฐ (ะะฐัะตะฝะฐั) | Chuchpara (Fried) |
ะะฝะณัะตะดะธะตะฝัั:
ย ะขะตััะพ
ย ะะฐะฟะพะปะฝะตะฝะธะต
ย ะะฐะฟัะฐะฒะปะตะฝะธั ะฝะฐ ััััะบะพะผ ัะทัะบะต ะะฐัะฝะธัะต ั ะฟัะธะณะพัะพะฒะปะตะฝะธั ัะตััะฐ: 1. ะะฐะปะตะนัะต ะฒ ะผะธัะบั ัะฐัะบั (ั ะพะปะพะดะฝะพะน ะธะปะธ ัััั ัะตะฟะปะพะน) ะฒะพะดั. 2. ะ ะฐะทะฑะตะนัะต ะพะฑะฐ ัะนัะฐ ะฒ ะฒะพะดั. 3. ะะฐััะฟััะต ะฒ ะผะธัะบั ะฟัะธะผะตัะฝะพ 3 ัะตะฟะพัะบะธ ัะพะปะธ. 4. ะฅะพัะพัะพ ะฒะทะฑะธะฒะฐะนัะต, ะฟะพะบะฐ ัะนัะพ ะธ ัะพะปั ะฝะต ัะผะตัะฐัััั ั ะฒะพะดะพะน. 5. ะะตะดะปะตะฝะฝะพ ะดะพะฑะฐะฒะปัะนัะต ะดะพััะฐัะพัะฝะพะต ะบะพะปะธัะตััะฒะพ ะผัะบะธ, ััะพะฑั ะฟะพะปััะธะปะพัั ะผัะณะบะพะต ัะตััะพ. ะขะตััะพ ััะฐะฝะตั ััะณะธะผ, ะธ ะฒั ัะผะพะถะตัะต ัะบะฐัะฐัั ะตะณะพ ะฒ ัะฐั. 6. ะะฐะบัะพะนัะต ัะตััะพ ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน ะธ ะพััะฐะฒััะต ะฝะฐ ััะพะปะต ะฝะฐ 30 ะผะธะฝัั. ย ะะพะบะฐ ะฒะฐัะต ัะตััะพ ะพัะดัั ะฐะตั, ะทะฐะนะผะธัะตัั ะฝะฐัะธะฝะบะพะน. 1. ะัะบ ะผะตะปะบะพ ะฝะฐัะตะทะฐัั. 2. ะะตะปะบะพ ะฝะฐัะตะถััะต ัะฒะตะถะธะน ัะบัะพะฟ. 3. ะคะฐัั ะธะท ะฑะฐัะฐะฝะธะฝั ะธะปะธ ะณะพะฒัะดะธะฝั ะฟะพัะพะปะธัั ะธ ะฟะพะฟะตััะธัั ะธ ัะผะตัะฐัั ั ะฝะฐัะตะทะฐะฝะฝัะผ ะปัะบะพะผ ะธ ัะฒะตะถะธะผ ัะบัะพะฟะพะผ. ย ะะพ ะธััะตัะตะฝะธะธ 30 ะผะธะฝัั ะดะปั ะพัะดัั ะฐ ัะตััะฐ ะฟัะธัััะฟะฐะนัะต ะบ ัะพัะผะธัะพะฒะฐะฝะธั ัะตััะฐ: 1. ะะพะทัะผะธัะต ัะตััะพ, ัะฐะทะดะตะปะธัะต ะตะณะพ ะฝะฐ 3 ัะฐััะธ ะพะดะธะฝะฐะบะพะฒะพะณะพ ัะฐะทะผะตัะฐ. ะกัะพัะผะธััะนัะต ะธะท ัะตััะฐ ะบััะณะปัะต ัะฐัะธะบะธ ะธ ะทะฐะฒะตัะฝะธัะต ะดะฒะฐ ัะฐัะธะบะฐ ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน, ััะพะฑั ะพะฝะธ ะฝะต ะฒััะพั ะปะธ. 2. ะะพััะฟััะต ะฟะพะฒะตัั ะฝะพััั ะธ ัะบะฐะปะบั ะผัะบะพะน (ััะพะฑั ัะตััะพ ะฝะต ะฟัะธะปะธะฟะฐะปะพ). ะะพะทัะผะธัะต ะพะดะธะฝ ะธะท ัะฐัะธะบะพะฒ ัะตััะฐ ะธ ะฐะบะบััะฐัะฝะพ ัะฐัะบะฐัะฐะนัะต ะตะณะพ ะฒ ะฑะพะปััะพะน ัะพะฝะบะธะน ะบััะพะบ. 3. ะััะตะถััะต ะผะฐะปะตะฝัะบะธะต ะบััะถะพัะบะธ ะดะปั ะฟะตะปัะผะตะฝะตะน, ะฟัะธะผะตัะฝะพ 1,5-2 ัะฐะฝัะธะผะตััะฐ ะบะฐะถะดัะน. ะั ะผะพะถะตัะต ะธัะฟะพะปัะทะพะฒะฐัั ะปัะฑะพะน ะฟัะตะดะผะตั, ะบะพัะพััะน ั ะฒะฐั ะตััั, ะฝะฐะฟัะธะผะตั, ะฟะปะฐััะธะบะพะฒัะน ััะฐะบะฐะฝัะธะบ ะธะปะธ ะบะพะฝัะตัะฒั. 4. ะัะปะพะถะธัะต ะฝะฐัะธะฝะบั ัะฐะทะผะตัะพะผ ะพั 0,5 ะดะพ 1 ะดัะนะผะฐ ะฒ ะบะฐะถะดัะน ะบััะณ ัะตััะฐ. 5. ะกะปะพะถะธัะต ะฝะฐัะธะฝะบั, ะทะฐะบััะฒ ะตะต ะฝะฐ ัะตะฑั. ะะฐะดะฐะฒะธัะต ะฒะฝะธะท, ัะบะปะตะธะฒะฐั ะดะฒะฐ ะบัะฐั ะฒะผะตััะต ะธ ัะพะทะดะฐะฒะฐั ะฝะตะฑะพะปัััั ะฒัะฟัะบะปะพััั ัะฐะผ, ะณะดะต ะดะพะปะถะฝะฐ ะฑััั ะฝะฐัะธะฝะบะฐ. ะกะพะตะดะธะฝะธัะต ะดะฒะฐ ัะณะพะปะบะฐ ะธ ะทะฐัะธะฟะฝะธัะต. 6. ะะพะฒัะพััะนัะต ะธะฝััััะบัะธะธ ะดะปั ะฟัะฝะบัะพะฒ 1-5, ะฟะพะบะฐ ะฝะต ะฑัะดะตั ะธัะฟะพะปัะทะพะฒะฐะฝะพ ะฒัะต ัะตััะพ. ย ะะพัะปะต ัะพะณะพ, ะบะฐะบ ะฒัะต ะฟะตะปัะผะตะฝะธ ะฑัะดัั ัะฐัะบะฐัะฐะฝั, ะฝะฐัะตะทะฐะฝั ะธ ะทะฐะฟะพะปะฝะตะฝั, ะฝะฐะบัะพะนัะต ะธั ะบัั ะพะฝะฝัะผ ะฟะพะปะพัะตะฝัะตะผ ะธะปะธ ัะฐะปัะตัะบะพะน, ะฟะพะบะฐ ะพะฝะธ ะฝะต ะฑัะดัั ะณะพัะพะฒั ะบ ัะฟะพััะตะฑะปะตะฝะธั. ย ะะฐัะบะฐ ะฟะตะปัะผะตะฝะตะน 1. ะ ะฐะทะพะณัะตะนัะต 1 ะปะธัั ะผะฐัะปะฐ ะฒ ะณะปัะฑะพะบะพะน ัะบะพะฒะพัะพะดะต ะธะปะธ ะบะฐััััะปะต. 2. ะะพัะปะต ัะพะณะพ, ะบะฐะบ ะผะฐัะปะพ ะฝะฐะณัะตะตััั, ะฟะพะปะพะถะธัะต ะฒ ะบะฐััััะปั ะธะปะธ ะบะฐััััะปั ะพั 15 ะดะพ 20 ัััะฟะฐัะฐ ะทะฐ ัะฐะท. 3. ะะฐัััะต, ะฟะพะบะฐ ะพะฝะธ ะฝะต ััะฐะฝัั ะทะพะปะพัะธััะพ-ะบะพัะธัะฝะตะฒะพะณะพ ัะฒะตัะฐ, ะฐ ะฒะฝัััะตะฝะฝัั ัะตะผะฟะตัะฐัััะฐ ะฝะต ะดะพััะธะณะฝะตั 160 ะณัะฐะดััะพะฒ ะฟะพ ะคะฐัะตะฝะณะตะนัั. 4. ะะพะดะฐะฒะฐัั ัะพ ัะผะตัะฐะฝะพะน ะดะปั ะผะฐะบะฐะฝะธั (ะฟะพ ะถะตะปะฐะฝะธั) |
Ingredients:
ย Dough
ย Filling
ย 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. ย 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. ย Once all dumplings have been rolled, cut, and filled, cover them with a tea towel or saran wrap until ready to use. ย 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
ย
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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