Today, in the kitchen of hozOboz, authentic Uzbek / Uyghur chuchvara will be prepared, which is included in the national eastern piggy bank from the cuisine of the Uyghurs, the Chinese people living on the territory of modern Uzbekistan. For this chuchvara, the recipe is chosen in full accordance with local characteristics, when they prefer to use lamb / lamb for the meat filling (the second option is more rare), categorically not using pork, according to religious guidelines about halal food.
When did chuchvara dumplings first appear in Uzbek cuisine? Of course, this dish became widespread in this region after the settlement of the Uyghurs who fled from China. This happened after the fifteenth century, the time of the first appearance of the Uighurs, who were called Kashgarians. But such a product made of dough and meat received the greatest popularity already in the eighteenth-nineteenth century, when the migrations of the Uyghurs became massive, after the Uyghur anti-Chinese uprising of 1862-1878 (Yeti-Khoja and Changirkhan), when only 85 to 160 thousand arrived in the Kokand Khanate refugees from China. Already in Soviet times, the Uyghurs moved to Uzbekistan under intergovernmental agreements, continuing the culinary traditions of their ancestors in spreading the use of dumplings, but also in popularizing such interesting recipes as Uighur cakes, manti, lagman, mampar, sanza, etc.
The etymology of the word "chuchvara" comes from the word "leaf", since the main feature of this national dish is a thinly rolled sheet of dough. Turkic words are also close to this name, for example, “dushbara”, which is the name of a similar dish in Azerbaijan. This delicious chuchvara, in fact, is not just lamb dumplings - the recipe rather resembles a set soup, including: dough and minced meat with onions, sauce, broth. The sharpness of the broth can vary - from mild to burning.
Dough
Filling
Sauce
Bouillon
All products for dumplings with broth and sauce must be prepared in advance
Let's break eggs for dumplings
Pour a glass of water into the stirred eggs
Add sifted flour to the liquid part
Roll the kneaded dough into two koloboks
The dough will reach the required elasticity after standing for some time under the film
We grind all the spices necessary for the recipe in a ceramic mortar
Season minced meat with spices and salt
Red onion should be finely chopped
Thoroughly knead the minced meat and onion
It is necessary to clean all the vegetables needed to prepare the sauce
Spasser cubes of carrots in vegetable oil
Chunks of garlic are added to the browned carrots
Red onion after fine shredding - the third vegetable of the sauce
Add eggplant cubes
Cut the pepper into squares before laying in the sauté
Add tomato paste, hot pepper pods to the sauce
We bring the sauce to taste with salt, mint, basil
We put the concentrated broth diluted with water to heat
You need to try to roll out the dough thinner
Cut the dough for chuchvara into small squares
We place minced meat on each piece of dough
We wrap the minced meat, folding triangles from the dough
We fix the ends of the chuchvara on the little finger
Modeling chuchvara requires great speed
Products are formed quite small
We collect chuchvara for serving - the sauce is laid out first
Each portion will require a couple of ladles of chuchvara dumplings
We finish the garnish with broth and sauce
Uighur chuchvara is a complete dish containing the optimal content of proteins (63% of the daily value), fats, carbohydrates that can perfectly saturate. You will get a good portion of amino acids (daily value), selenium, iron, vitamins and fiber. hozOboz is waiting for your feedback from your own experience in cooking this famous Uyghur dish. Have a great gastronomic experience!