Chuchvara
Encyclopedia
Chuchvara is a very small dumpling
typical of Uzbek cuisine
. Made of unleavened dough
squares filled with meat, it is similar to the Russian
pelmeni
and the Chinese
wonton
, but in observance of the Islamic dietary rules
, the meat filling is without pork
. The dough for chuchvara is made with flour, eggs, water, and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt, and thyme
, is placed at the center of each square, and the corners are pinched and folded. Chuchvara is boiled in salt water or meat broth
until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes, and hot peppers. Another popular way of serving chuchvara is topped with syuzma (sour milk) or with sour cream
Russian-style.
A nearly identical dish is also found in Tajik cuisine, where it is known as tushbera.
Dumpling
Dumplings are cooked balls of dough. They are based on flour, potatoes or bread, and may include meat, fish, vegetables, or sweets. They may be cooked by boiling, steaming, simmering, frying, or baking. They may have a filling, or there may be other ingredients mixed into the dough. Dumplings may...
typical of Uzbek cuisine
Uzbek cuisine
Uzbek cuisine is influenced by local agriculture, as in most nations. There is a great deal of grain farming in Uzbekistan, so breads and noodles are of importance, and Uzbek cuisine has been characterized as "noodle-rich"...
. Made of unleavened dough
Dough
Dough is a paste made out of any cereals or leguminous crops by mixing flour with a small amount of water and/or other liquid. This process is a precursor to making a wide variety of foodstuffs, particularly breads and bread-based items , flatbreads, noodles, pastry, and similar items)...
squares filled with meat, it is similar to the Russian
Russian cuisine
Russian cuisine is diverse, as Russia is the largest country in the world. Russian cuisine derives its varied character from the vast and multi-cultural expanse of Russia. Its foundations were laid by the peasant food of the rural population in an often harsh climate, with a combination of...
pelmeni
Pelmeni
Pelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
and the Chinese
Chinese cuisine
Chinese cuisine is any of several styles originating in the regions of China, some of which have become highly popular in other parts of the world – from Asia to the Americas, Australia, Western Europe and Southern Africa...
wonton
Wonton
Not to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
, but in observance of the Islamic dietary rules
Islamic dietary laws
Islamic dietary laws provide direction on what is to be considered clean and unclean regarding diet and related issues.-Overview:Islamic jurisprudence specifies which foods are ' and which are '...
, the meat filling is without pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
. The dough for chuchvara is made with flour, eggs, water, and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt, and thyme
Thyme
Thyme is a culinary and medicinal herb of the genus Thymus.-History:Ancient Egyptians used thyme for embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage...
, is placed at the center of each square, and the corners are pinched and folded. Chuchvara is boiled in salt water or meat broth
Broth
Broth is a liquid food preparation, typically consisting of either water or an already flavored stock, in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish...
until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes, and hot peppers. Another popular way of serving chuchvara is topped with syuzma (sour milk) or with sour cream
Sour cream
Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name stems from the production of lactic acid by bacterial...
Russian-style.
A nearly identical dish is also found in Tajik cuisine, where it is known as tushbera.
See also
- RavioliRavioliRavioli are a traditional type of Italian filled pasta. They are composed of a filling sealed between two layers of thin egg pasta dough and are served either in broth or with a pasta sauce. The word ravioli is reminiscent of the Italian verb riavvolgere , though the two words are not...
- KreplachKreplachKreplach are small dumplings filled with ground meat, mashed potatoes or another filling, usually boiled and served in chicken soup. They are similar to Italian tortellini and Chinese wontons. The dough is traditionally made of flour, water and eggs, kneaded and rolled out thin...
- TortelliniTortelliniTortellini are ring-shaped pasta. They are typically stuffed with a mix of meat or cheese. Originally from the Italian region of Emilia , they are usually served in broth, meat broth, either of beef, chicken, or both...
- MaultascheMaultascheMaultaschen are a Swabian specialty food, consisting of an outer layer of pasta dough with a filling traditionally made of minced meat, smoked meat, spinach, bread crumbs and onions and flavored with various herbs and spices...
- WontonWontonNot to be confused with WantonA wonton is a type of dumpling commonly found in a number of Chinese cuisines.-Filling:...
- PierogiPierogiPierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
- VarenikiVarenikithumb|right|Varenyks with [[curd]]Varenyky are a kind of stuffed dumpling associated with Ukrainian cuisine. Variants are also found in Moldovan, Mennonite, Belarusian, Russian, Lithuanian, and Polish cooking. They are believed to originate from Chinese and Siberian influences, although sometimes...
- PelmeniPelmeniPelmeni are dumplings consisting of a filling wrapped in thin, unleavened dough that originated in Siberia and is a dish of Russian cuisine. Pelmeni are common in Russia and have similar names in other languages: , pyal’meni; pilmän; , pel’meni; ; .- Ingredients :The dough is made from flour and...
- ManduMandu (dumpling)Mandu are dumplings in Korean cuisine. They are similar to pelmeni and pierogi in some Slavic cultures. The name is a cognate to the names of similar types of meat-filled dumplings in Central Asia, such as Turkish manti, Kazakh manty, and Uzbek manti.In Korean cuisine, mandu generally denotes a...
- Manti
- KhinkaliKhinkaliKhinkali are Caucasian dumplings filled with various fillings such as mushrooms or cheese, but mostly with spiced meat with greens, onions and garlic. They are eaten plain, or with coarse black pepper. The meat filling is uncooked when the Khinkali is assembled, so when cooked the meat's juices...
- JiaoziJiaoziJiǎozi 餃子 or 饺子 , bánh bột luộc , gyōza , Mo:Mo: or Momocha म:म: or ममचा , or pot sticker is a Chinese dumpling widely spread to Japan, Eastern and Western Asia.Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into...
- Gyoza