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Boiled chuchvara dumplings sprinkled with cilantro, served with yogurt sauce
Cilantro Uzbek meat dumplings with garlic yogurt

Chuchvara: Uzbek Beef Dumplings with Cilantro

Author: Flavelo
Recipes Main Courses Appetizers
Food of the Silk Road travelers. These tiny boiled dumplings are distant cousins of ravioli and tortellini. The balance between thin dough and juicy, onion-rich filling is key. Served with hot butter to prevent drying and add richness.
🕒 Prep Time 40 mins
🍳 Cook Time 10 mins
⌛ Total Time 1 hr 20 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Rolling pin
  • Large pot

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Milk

Instructions

1 ✓

Knead flour, egg, water, and salt into a stiff, elastic dough. Wrap and rest for 30 minutes.

Tip: Resting relaxes gluten strands, making it easier to roll thin.
2 ✓

Mix beef, onion, salt, and pepper.

Tip: You can grate the onion for a juicier filling.
3 ✓

Roll dough very thin (1-2 mm), cut into 1.5-inch squares. Place a peanut-sized amount of filling in center.

Tip: Don't overfill, meat expands when cooking.
4 ✓

Fold into a triangle, seal edges, then pinch the two back corners together (like tortellini).

Tip: Ensure no air bubbles remain.
5 ✓

Boil in salted water. When they float, cook 3-4 more minutes. Drain and toss with melted butter.

Tip: Butter coats dumplings so they don't stick.

Recipe FAQ

Why did they open while cooking?
You didn't press the edges hard enough, or air was trapped, which expanded and burst the dough.

Ingredients

  • 3 1/4 cups All-Purpose Flour
  • 1 large Egg
  • 2/3 cup Water (lukewarm)
  • 1 tsp Salt
  • 9 oz Ground Beef (fatty)
  • 1 medium Onion (very finely minced)
  • 1/2 tsp Ground Pepper
  • 2 tbsp Butter (melted)
  • 3/4 cup Yogurt or Sour Cream (for serving)