Entree: Uzbekistan – Khiva / Khorezm – Chuchvara (Small boiled Central Asian meat dumplings typically served in a clear broth or with yogurt and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 50 min

Cook 8 min

Additional 30 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 cup (240 ml) warm water, plus more as needed
  - 1 large egg, approx. 1 3/4 oz (50 g) (optional, for richer dough)
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 large onion, finely minced, approx. 8 oz (225 g)
  - 1 tsp (5 g) fine salt
  - 1/2 tsp (2 g) ground black pepper
  - 1/2 tsp (1 g) ground cumin
  - 2 tbsp (8 g) chopped fresh parsley or cilantro
- Broth and finishing:
  - 6 cups (1.4 L) beef or lamb broth
  - 2 tbsp (28 g) unsalted butter
  - 1 cup (240 g) plain yogurt (for serving)
  - 1 clove garlic, minced and mixed into yogurt
  - 1 tsp (2 g) dried mint or 1 tbsp (4 g) fresh chopped dill
  - Sumac or crushed red pepper for garnish (optional)

Show original ingredient measurements

- Dough:
  - 3 cups (360 g) all-purpose flour
  - 1 tsp (5 g) fine salt
  - 1 cup (240 ml) warm water, plus more as needed
  - 1 large egg, approx. 50 g (optional, for richer dough)
- Filling:
  - 1 lb (454 g) ground lamb
  - 1 large onion, finely minced, approx. 8 oz (225 g)
  - 1 tsp (5 g) fine salt
  - 1/2 tsp (2 g) ground black pepper
  - 1/2 tsp (1 g) ground cumin
  - 2 tbsp (8 g) chopped fresh parsley or cilantro
- Broth and finishing:
  - 6 cups (1.4 L) beef or lamb broth
  - 2 tbsp (28 g) unsalted butter
  - 1 cup (240 g) plain yogurt (for serving)
  - 1 clove garlic, minced and mixed into yogurt
  - 1 tsp (2 g) dried mint or 1 tbsp (4 g) fresh chopped dill
  - Sumac or crushed red pepper for garnish (optional)

Instructions

1. Make dough and filling: combine flour and salt in a bowl, add warm water (and egg if using) and knead until smooth and elastic, about 8–10 minutes; cover and rest 30 minutes. Meanwhile mix ground lamb, minced onion, salt, pepper, cumin, and parsley until evenly combined; keep chilled.
2. Assemble, cook, and serve: roll dough thin and cut into 2-inch (5 cm) squares, place about 1/2 tsp (2–3 g) filling per square, fold into small triangular or purse-shaped dumplings and pinch edges; simmer dumplings in gently boiling broth 6–8 minutes until cooked through, or cook in batches to avoid crowding. Serve in bowls with hot broth, a pat of butter and sprinkle of dried mint, or drain and dress with garlicky yogurt and sumac.