Chuchvara
Non-vegetarian
Small, thin-skinned lamb dumplings folded like tiny hats, boiled and served with garlicky yogurt, dill and a pinch of dried mint. A comforting home dish across Uzbekistan.
Chuchvara is an Uzbek dumpling dish from Uzbekistan, ready in about 1 hour 30 minutes and made with all-purpose flour and ground lamb. It serves 4 and is rated intermediate to cook.
No licensed photograph of this dish yet.
- Prep
- 1 h
- Cook
- 10 min
- Rest
- 20 min
- Total
- 1 h 30 min
- Serves
- 4
- Level
- Intermediate
- Calories
- 599
Ingredients
Dough
Filling
To cook
To serve
Method
Step 1
Knead the flour, egg (opens in a new tab), water and salt into a stiff, smooth dough. Cover and rest 20 minutes.
- 10 min
How it looks · Photo: Klaus Nielsen on Pexels Step 2
Mix the lamb, onion (opens in a new tab), salt, pepper (opens in a new tab) and cumin (opens in a new tab).
- 5 min
Food safety: Wash hands after handling raw meat.
Step 3
Roll the dough very thin and cut into 4–5 cm squares. Put a little filling on each, fold into a triangle, then bring two corners together and pinch to make a small hat shape.
Step 4
Mix the yogurt (opens in a new tab) with the garlic (opens in a new tab) and a pinch of salt.
- 2 min
Step 5
Boil the dumplings in well-salted water, stirring gently, until they float and the filling is cooked, 6–8 minutes. Drain.
- 8 min
- high heat
- Stockpot / large pot (opens in a new tab)
Food safety: Cut one open to check the filling is cooked through.
Step 6
Serve topped with garlic (opens in a new tab) yogurt (opens in a new tab), dill (opens in a new tab) and dried mint (opens in a new tab).
- 2 min
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Uzbekistan · Commonly attributedRelated to Tajik tushbera and Azerbaijani dushbara.Also popular in TajikistanMore food from Uzbekistan
- Dish
- Lunch · Dinner · Dumplings · Main courses
- Cooking method
- Boiled
- Taste
- savoury, tangy, herby
- Diet
- No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · High-protein - Good for
- Freezer-friendly · Batch cooking · Child-friendly
- Cook more with
- All-purpose flour · Ground lamb · Egg · Onion · Cumin · Yogurt
Allergens
- Contains: Milkfrom yogurt
- Contains: Eggsfrom egg
- Contains: Wheatfrom all-purpose flour
- Contains: Glutenfrom all-purpose flour
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
599 kcal per serving
Calculated1 serving ≈ 312 g · recipe makes 4
Where the energy comes from
- Protein 18%
- Carbohydrate 44%
- Fat 38%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 599 kcal | 192 kcal |
| Protein | 26.9 g | 8.6 g |
| Carbohydrate | 64.2 g | 20.6 g |
| Net carbohydrate | 61.5 g | 19.7 g |
| Sugars | 4.9 g | 1.6 g |
| Added sugars | 0 g | 0 g |
| Fibre | 2.7 g | 0.9 g |
| Fat | 25 g | 8 g |
| Saturated fat | 11 g | 3.5 g |
| Trans fat | — | — |
| Cholesterol | 120 mg | 39 mg |
| Sodium | 1177 mg | 377 mg |
| Salt equivalent | 2.9 g | 0.9 g |
Vitamins & minerals per serving
- Potassium
- 480 mg
- Calcium
- 144 mg
- Iron
- 5.5 mg
- Magnesium
- 52 mg
- Vitamin A (RAE)
- 50 µg
- Vitamin C
- 5 mg
- Vitamin D
- 0.4 µg
- Vitamin B12
- 2.4 µg
- Folate (DFE)
- 254 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: dried mint.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Make a big batch and freeze them on a floured tray for quick dinners.
Common mistakes
- Overfilling the tiny squares — the dumplings won't seal and burst in the water.
Serve with
- Also delicious served in clear lamb or beef broth with dill.
Storage
- Freeze uncooked for up to 2 months.
Reheating
- Cook from frozen in boiling water, adding 2–3 minutes.
Variations
- Chuchvara in broth: Served in a light meat broth with tomato, black pepper and herbs.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
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