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Chuchvara dumplings drizzled with yoghurt, sprinkled with parsley, served in a bowl
Tiny meat-filled dumplings served with cool yoghurt and fresh herbs.

Uzbek chuchvara dumplings with yoghurt

Author: Flavelo
Recipes Main Courses
Chuchvara (or dushbara) is Uzbekistan's answer to Italian ravioli. The difference lies in size and serving: these stuffed dumplings are so tiny that 5-6 should fit in a single spoon. This dish is a symbol of patience; women often gather to produce hundreds of little parcels while chatting. While often served in broth, this yoghurt version offers a refreshing yet filling experience in summer heat.
🕒 Prep Time 45 mins
🍳 Cook Time 10 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Central Asian

Ingredients

Equipment Needed

  • Rolling pin
  • Sharp knife or pastry wheel
  • Large pot for boiling
  • Slotted spoon

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Make the dough: mix flour with half a tsp of salt, crack in egg, and gradually add water. Knead a firm but elastic dough.

Tip: Kneading is key: work it for at least 5-8 minutes to develop gluten structure so dough doesn't tear.
2 ✓

Cover with film and rest at room temperature for 30 mins.

Tip: Without resting, dough 'springs back' when rolling and is impossible to get thin.
3 ✓

Meanwhile, chop onion very finely (or grate), and mix with minced meat, salt, and pepper. Add 1-2 tbsp water.

Tip: Extra water ensures the filling stays juicy inside the dumpling (steaming).
4 ✓

Roll dough very thin (approx. 1-2 mm). Cut into 4x4 cm squares. Place a peanut-sized amount of filling in the centre.

Tip: Don't overfill, or sealing will be difficult.
5 ✓

Fold dough in half into a triangle, press edges down, then pull the two bottom corners back and pinch together (like tortellini).

Tip: If dough edge is dry, dip finger in water and moisten to 'glue'.
6 ✓

Boil in salted water for 5-7 minutes. When they float to surface, leave for another 1-2 minutes, then drain.

Tip: Taste one at the dough corner: if soft there, it's ready.
7 ✓

Toss in a little melted butter (optional), then serve generously drizzled with yoghurt and sprinkled with herbs.

Tip: The contrast of cool yoghurt and hot pasta makes this dish special.

Recipe FAQ

Why did the dough open while cooking?
You didn't pinch edges tightly enough, or surface remained floury preventing adhesion.
Can I freeze them?
Yes! Freeze individually on a floured tray, then bag up. Cook from frozen.

Ingredients

  • 300 g Plain flour
  • 1 whole Egg (medium)
  • 100 ml Lukewarm water
  • 1 tsp Salt
  • 250 g Minced meat (beef or lamb)
  • 1 whole Onion
  • 0.5 tsp Ground black pepper
  • 200 ml Natural yoghurt (Greek style recommended)
  • 1 bunch Fresh parsley or dill