Peel the onions with a knife and rinse with running water. Grind the beef through a meat grinder into a bowl, then grind the onion. Add water, salt and pepper to the bowl. Mix with a spoon. 
Rinse the greens under running water and dry with a kitchen towel. Cut it very finely with a knife on a cutting board. 
Place the minced meat in the center of the dough square with a spoon and pinch the edges from two opposite edges with your fingers into a triangle. Bring the broth to a boil in a saucepan and cook the dumplings over medium heat until done 5-7 minutes. Using a colander, remove the finished dumplings from the pan. 
Serve barak-chuchvara in portioned plates, sprinkle with fresh herbs. You can also top the dumplings with soy sauce. Bon appetit! If you do not have the opportunity to prepare meat broth, you can make broth according to the following recipe. Cut the onion into half rings and fry in a frying pan with sunflower oil. Cut the bell pepper into small pieces. Bring the water to boil over high heat, add the onion, bell pepper, bay leaf, pepper and salt.
You can also serve barak-chuchvara with sour milk and sprinkle with red ground pepper.
You don’t need to mince the onions in a meat grinder, but chop them finely, thanks to this the dumplings will be more juicy.
Uzbek-style dumplings - wonderful and tasty national dish. It differs from ordinary dumplings in the way it is sculpted and served. Uzbek families usually have a lot of people: children, daughters-in-law, brothers and sisters, parents. Therefore, dumplings are prepared by the female half of the house in a simplified version and are always served with liquid, be it broth or sour milk. The goal is to feed everyone and have enough for everyone.
The filling for Uzbek dumplings is usually beef, sometimes lamb is added. To make the filling juicier, I added a little vegetable oil to the minced meat. It is not felt in any way in the taste, but it greatly softens the minced meat itself.
This time I cook dumplings and serve them with the same broth in which they were boiled, making vegetable frying. This is the most common serving method, as is adding sour milk with herbs to the broth. My Ukrainian soul is always satisfied after tasting this delicious dish.
To prepare Uzbek dumplings, we will take basic products.
Whisk the egg in water, adding salt and flour. Add flour gradually, not all at once. You may need a little more or a little less, depending on the gluten.
Knead into a thick dough. Knead the dough on the table until it stops sticking to your hands and to the table. Cover the dough with a towel and leave for 15 minutes. Then mix again without adding flour. The dough becomes manageable, soft and requires almost no dusting with flour.
Combine minced meat with ground onion. You can immediately pass the meat and onions through a meat grinder or add the onions separately, grating them or chopping them in any other convenient way. We like to add green beans to the minced meat. hot pepper. Pour in half a glass of water and vegetable oil. Add salt to taste. Stir until smooth and homogeneous. How to taste minced meat for salt? It is enough to lightly lick it with your tongue, it is not at all necessary to swallow it))))
Divide the dough into three parts. Roll out one part very thinly until transparent.
Cut the dough layer lengthwise into strips no more than 3-4 cm wide.
Then cut the strips crosswise into identical small squares or rectangles.
Place a drop of minced meat in the center of the dough square and press as shown in the photo. It is not at all necessary to connect the dough edge to edge; with a shift it is even more interesting. So, in addition to a dense center with filling, you will get thin wings of dough - the thinner they are, the more beautiful.
Making such dumplings is chuchvara.
Place the finished dumplings on a tray sprinkled with flour. You can freeze them immediately.
First. You can cook bone broth by adding onions, carrots, spices, and salt. And boil the dumplings in it. Serve with broth.
Second. Boil the dumplings in salted water, adding fried onions and carrots, plus spices to taste.
Third. Boil the dumplings in salted water, but serve them with sour milk, vinegar, herbs, adding a little liquid in which the dumplings were boiled. Salt and pepper - to taste.
This time I chose the second cooking method.
Prepare a fry of finely chopped onion and grated carrots.
Place the chuchvara in boiling salted water (you can add bay leaves and allspice to the water), add the frying and cook for another 5 minutes after the dumplings float to the surface.
Serve Uzbek dumplings along with broth and fresh herbs.
There are ideas that are so simple that they could not help but come to mind wherever people lived. For example, wearing a hat. Or cook the meat by wrapping it in dough. It is no coincidence that the idea of dumplings has covered the entire continent - from Yakutia to Lebanon.
But just as you can guess from a traditional hat where a person comes from, you can tell a lot about the culinary traditions of a region by looking at dumplings.
For example, Uzbek dumplings - chuchvara - reveal the character of Uzbek cuisine no worse than the great Uzbek pilaf. And, what is important, dumplings tell about the other side of Uzbek cuisine, not formal, but everyday, less wasteful, but no less bright and tasty. 
Uzbek traditions generally do not approve of waste. The question “how to make it tastier” is often solved here by painstaking work rather than by using expensive products. But at the same time, the technology of small handmade work is rational to the point of admiration and thought out to the limit!
But let's talk about everything in order.
There should be no issues with minced meat - if you want it to sound Uzbek to you, add a little more onion than you are used to, simply because in Uzbekistan they put more onion in any dish. In addition to the obvious black pepper, use cumin and coriander, traditional for Central Asia. But in Uzbekistan, meat would be taken from what is available, without much choice, because dumplings, in fact, are a homemade affair, without any frills. This is in front of guests, or because of a good life, they begin to cook with lamb and even with fat tail fat, and not only because lamb in Uzbekistan is traditionally more expensive than beef, but for the most common reason - in the opinion of any Uzbek, any dish with lamb tastes better. It tastes like that, you know?
So, if you want to feel the whole difference between chuchvara and traditional Russian dumplings, take half a part of fat tail fat for one part of lamb pulp, and much more onion than you usually take - for example, seven hundred grams of onion per kilogram of meat, no less. Season with coriander, black pepper, cumin, add dry herbs - the same coriander, basil, and if you wish, also mint. Honestly, mint in minced meat is not entirely common for Uzbekistan, so consider this point my personal advice.
So regarding the dough, I once again want to advise you to deviate from the traditional dough for chuchvara, which is not much different from the Russian one dumpling dough. I suggest going towards using a little more eggs and combining regular flour with durum wheat flour to prepare Italian pastas- durum. It doesn’t matter that durum was not delivered to the supermarket around the corner from your house yesterday - you will remember the name, and you will certainly come across flour, then buy it. For now you can cook with plain flour.
So, for five eggs, a glass of water, salt, 700 grams of durum flour, and ordinary flour - as much as the dough asks for. Or immediately add a kilogram of regular flour and gradually add more as needed. How to understand this? You start kneading and add flour until the dough is very hard, so that its pieces no longer want to stick together. Wrap the dough in cling film, let it rest for thirty to forty minutes, and when it becomes softer, knead again.
Roll out the dough into one large, thin sheet.
Cut the sheet into squares 2.5 by 2.5 cm.
No spoon will be able to spread the minced meat onto such small leaves, so take a lump of minced meat in one hand, and quickly, quickly spread it into squares with the fingers of the other hand.
It would be better to make Uzbek dumplings, like Russian ones, with three or four people. One person lays out the minced meat, and the rest mold it, because a little more and the dough will dry out - you have to hurry!
It's very easy to sculpt! You fold the leaf into a scarf.
The edges were sealed.
Now wrap the two lower edges of the scarf around your little finger - and you’re done!
You know, you can spend even less time - just mold the upper corner of the scarf and the two lower corners together, the minced meat will already stay inside and will not fall out - many people do this and this does not make the chuchvara any less tasty.
Is it possible to somehow speed up this process using clever machines?
The ravioli maker was sitting idle for a long time. And I thought: if not this time, then when? After all, the content is more important than the form, and if the form of the ravioli contains Uzbek minced meat to taste, then it will still remain chuchvara!
But alas, there was no time saving. First, roll out the dough, then fold it in half, insert it properly.
Then install a bunker for minced meat on top, lay the minced meat, compact it, and only then the fun begins. Twist your hand, and at the end you will get a machine-gun belt with ready-made ravioli. All that remains is to let them dry and then separate them.
It’s interesting, but it never occurred to anyone to cook with a ribbon or in large pieces, say, three by three? To divide them into parts already on the plate? Let the eaters exercise!
However, it turned out that the Italian machine is designed for thicker dough, not as thin as we are used to.
It turned out that the dough must be sprinkled with flour, otherwise nothing will work.
It also turned out that our minced meat is too thick for this machine - we need it thinner.
Well, how to make it thinner? Take a bad meat grinder and squeeze out the meat juice? Or take more onions? But everything is good in moderation, so the idea with onions doesn’t work either..
Look, I'm glad when I encounter problems that make me think. For example, solving this problem gave me a very simple but successful idea. Yogurt! Katyk! Sour cream!
After all, in Uzbekistan, as in Russia, many people eat dumplings with sour cream or katyk. And someone - I heard - adds yogurt to the minced pasties to make them juicier. And in Lebanon they generally serve dumplings in sour milk sauce.
So why not add yogurt directly to the minced dumplings? Looking ahead, I’ll say that I really liked the result. You can try it too, if your religion doesn’t prohibit it.
But just making dumplings and gobbling it up would be somehow not our way, not the Uzbek way. Need sauce!
Everything is as usual: fry the onion in oil, add turmeric, garlic, carrots, cumin and coriander.
Just don’t let the words “as usual” make you sad. After all, what does it mean to observe traditions? This means doing something as usual!
And this sauce absolutely fits into modern Uzbek traditions, because it is prepared as usual. After the carrots, add chopped or grated tomatoes and let them fry. Not the season for fresh tomatoes and no canned ones without salt and vinegar? Well, take it tomato paste, fry it and add a little water. Why was this product even invented? To replace missing tomatoes!
Sweet paprika, and perhaps in combination with hot chili pepper, should definitely be added and quite generously, because it’s inexpensive and quite tasty.
Bell pepper and dry herbs. Celery is still rare in Uzbekistan. Well, never mind, once upon a time tomatoes were new, but now - go ahead, do without tomatoes in Uzbek cuisine!
This would also include herbs called “dzhambul” for freshness, but since jambul is not available and is not expected (it does not tolerate transportation well, and in central Russia it does not grow as it should), then we will take thyme leaves.
In general, I want to say once again about the ingredients and especially about spices and herbs. No jambula? Do you have any garden savory collected before flowering? Well, don't! Do you think nothing will work without them?
Now, if you don’t have black pepper for minced meat, will you discard the idea of making dumplings because of this? If you don’t have a bay leaf, you won’t cook them, right? Well, it's funny! Focus on the main thing, stop fussing over unimportant details. Everything will come with time, not immediately. Do you have onions, carrots, tomatoes? This is the main thing in this sauce, and not some kind of jambul. And the rest - if you catch your eye another time, buy it, let it lie at home, and don’t ask for bread. And the food will change every time, the taste will become richer and brighter.
There is no need to fry for a long time, add a little broth and reduce the heat to low or, after it boils, remove from the heat completely and cover with a lid. Look, do you see the green pepper? This is optional. I love. A man's forehead should sweat when he eats.
About the broth. I know for sure - after reading to the word “broth” many will throw up their hands and either refuse chuchvara or go to Zimin. This is all because many people have begun to live so well that they leave the bones at the market and only take the flesh home so as not to tear their hands. This is wrong, comrades. The bones must be taken from the market. Butchers have no use for them, and in the kitchen, where there is no broth, you look like yesterday’s bride who was sent to prepare breakfast.
Boil five or six liters of good broth at once, pour it into containers and freeze it! And it takes up little space, and is stored for a long time and there is always something to eat.
Okay, if there is no broth yet, add water to the sauce, and I’ll give you a secret wink - it will still be very tasty. It would be even better with broth, but let's leave this idea for later.
So it would be better to cook dumplings in broth. If you don’t have broth, put a saucepan of water on the stove, an onion, a carrot, a bay leaf, peppercorns, salt - let it cook and it will also be very good!
First, put the same sauce in the cash register.
Then dumplings, to whomever is entitled.
Top up with the broth in which the dumplings were cooked. If you want, add a little more sauce, and if not, then be sure to thinly chop the sweet salad onion, mix it with herbs and decorate the dumplings with this bouquet.
This is the same hearty food, do you understand? Therefore, onions are necessary - for digestion.
Tell me, does this chuchvara remind you of anything in this form? Don't you remember Lagman? After all, the ingredients are still the same, the presentation form is the same, and the dish... even tastes different. After all, the shape means something!
Can you not run to the refrigerator or the dining room right now, but listen to me a little longer? I want to talk to you about a very interesting topic.
What kind of name is this - chuchvara - what does it mean, have you ever wondered? Vara is a corruption of the Arabic warakh, Persian and Turkic warak, which means leaf. Chuch is a corruption of the Persian dush - to cook. Boiled leaves - that's what the name of this dish means.
But boiled leaves with meat and onions (and tomatoes and bell peppers are alluvial, recent) - this is beshbarmak. But the name beshbarmak already has a successful, unquestionable translation - five fingers. Look, this is a clear adaptation, changing the word to a more convenient and meaningful form. I’m just absolutely sure that at first there were no fingers in the name of this great dish, but there was barak, barak - leaf! Well, fingers couldn’t appear there, just as a fork couldn’t appear in the name of any European dish. They do not derive the names of dishes from the tools with which they are eaten. From the dishes - they form, from the method of preparation - please, from the form and content - very often. And the shape and content of the current beshbarmak in the Kazakh version are leaves!
The same thing happened with beshbarmak as with Ukrainian dumplings - the incomprehensible word varak, varaki was transformed into the convenient and understandable dumplings - they are cooked! But right there, nearby, in Ukrainian cuisine there are nalistniki - that’s the deal.
Therefore, all these dishes have the same root - the same beshbarmak, boiled sheets of dough. The fact that these sheets began to be used for packaging meat is a consequence of the fact that they wanted to make it more convenient for the eater, so that he would not have to take the meat separately, the onions separately, the dough separately, but here it is on you finished product. And the meat didn’t turn into minced meat right away - it’s even more comfortable on you, you don’t even have to chew the meat. And the size of the product reached a comfortable size, such that one product could fit in the mouth at a time, also as a result of a completely logical development of the topic.
Why am I telling all this? Many chefs and amateur cooks are starting to invent new dishes. I think this is very good. The kitchen must evolve. But in order for development to go in the right direction, the chef must not just look back, but carefully study the foundation on which he stands - folk cuisine and its history.
These dumplings, chuchvara, dushbara and anything else, even dumplings, are tenacious and loved by the people because they were born and developed to please the eater; everything here is done for his convenience. You see, you don’t have to invent dishes to show off your coolness or the genius abilities of your supplier. Dishes should be easily reproducible in any kitchen, they should focus on the convenience of the eater, they should be light and easy to transport. The fact that they later came up with the idea of freezing dumplings and this turned out to be the most convenient preparation in the long and cold Siberian winter is a consequence, not a reason, for the appearance of dumplings. Stroganina and crackers are more rational, easier to make and no less nutritious, but dumplings were also created for the soul, for the enjoyment of the eater, for pleasure. The combination of simplicity, taste and ease of use is the secret of their success and wide distribution. Now, no matter how you cook them, no matter what filling you put in, no matter what shape you give them, you can’t kill the idea, you can’t ruin the dish, unless you set yourself the goal of extracting as much money as possible from them, but this doesn’t concern us, thank God.
At the same time, dumplings easily turn from everyday food into a festive dish.
Tell me, if you serve these dumplings, ravioli-chuchvara not with broth, but with sauce - it won’t turn out festive, will the table look bad? But it’s very convenient - you can stick and freeze them in advance, the sauce can also stand, nothing will happen to it, but you put everything together and, please, the holiday is ready on the table!
Bon appetit!
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Chuchvara - an unusual name simple dish, these are nothing more than Uzbek dumplings. They differ from the dumplings we are used to in their shape and smaller size, and perhaps also in their presentation. Chuchvara is prepared from ordinary dumpling dough, for example the same as minced meat. homemade. Minced meat can be made from beef or lamb, or from a mixture of these types of meat. Chuchvara is always served with the broth in which they were boiled or the meat broth is prepared separately. Add sour cream, kefir or yogurt to taste, season with pepper, lemon juice and herbs.
Ingredients: dumpling dough, homemade minced meat, onion (I have a very large one), pepper and salt to taste.
If the minced meat has already been prepared in advance, like mine, then the onion must be chopped very finely. It's better to do this in a blender. In the authentic recipe, everything is twisted through a meat grinder along with the meat. Twist the onion and add it to minced meat. Add salt and pepper to taste, mix well.
Roll out the dumpling dough in a very thin layer on the table surface and cut into equal, small squares, approximately 3x3 cm or 4x4 cm. The advantage of this method is that there are practically no scraps of dough left. 
Place the meat filling on each square of dough and fold in half or with a corner scarf. Wrap like regular dumplings in a ring.
Make all the dumplings this way. Some of them can be frozen immediately, the rest can be boiled in salted water. 
Boil the dumplings until done, but try not to overcook them. Pour a little broth into the plate in which the dumplings were cooked, add some salt, lay out a portion of dumplings, pour over kefir, sprinkle with herbs. And the acid and pepper are adjusted as desired using lemon juice and pepper.
Chuchvara(dushpara, dushbara, tushpara, chuchpara) - this dish with a name incomprehensible to a visitor means only dumplings. However Uzbek chuchvara have several important differences from Russian dumplings:
- chuchvara is much smaller in size;
- minced meat for chuchvara prepared from finely chopped, not ground meat, and never use pork;
- chuchvara is not cooked in a “white” broth, but in a broth with fried meat, vegetables and herbs, so it turns out that chuchvara is a full-fledged soup, practically “shurpa with dumplings”;
- chuchvara is also distinguished from dumplings by its shape: the dough for chuchvara is never rolled out separately for each dumpling, but rather a large layer is rolled out, which is then cut into small diamonds (as small as you can then mold).
Uzbek cuisine is rich in variety and colors, so minced meat for chuchvara can be completely different, just as there is several basic ways to prepare chuchvara, for example: 
- For ordinary chuchvara Suitable lamb or beef, which is cut into small pieces and add finely diced onion;
- for cooking osh kuktli chuchvara you will need greens, which are finely chopped and added onions and fat tail fat - all this is sautéed over low heat. After frying into green mince, finely chop 2-3 boiled eggs.
- kovurma chuchvara (fried dumplings). This type of chuchvara is mainly prepared for religious Khait holiday for treats. The technique for preparing dough and sculpting is the same as for regular chuchvara, but the minced meat is pre-fried, and after it has cooled, they begin to sculpt chuchvara with it. The molded dumplings are thrown into hot oil (in a cauldron or deep fryer) and fried until cooked. Ready dish can be sprinkled with powdered sugar;
- Ugra Chuchvara- this is a recipe for the same chuchvara, but with the addition of meatballs and noodles to the broth.
This is the diversity of chuchvara alone national cuisine Uzbekistan. Any ready-made chuchvara is served with sour cream or sour milk and herbs.
If Uzbek flatbreads and samsa are piece goods that are not produced in factories, then factory-produced chuchvara can be found in almost every supermarket and small shops in Uzbekistan. Therefore, if you are in Uzbekistan and suddenly (which is unlikely, but still) want to cook ordinary dumplings yourself, then look for packages called “chuchvara”. They can be with beef (mol gushtidan) or with lamb (kui gushtidan), and you will not find chuchvara with pork in Uzbek cuisine.
You can prepare Chuchvara at home yourself. Here's a simple one recipe for Uzbek chuchvara:
Dough for chuchvara:
Minced meat for chuchvara:
Broth for chuchvara:
How to cook chuchvara. Should you add an egg to the dough? Here the opinions of Uzbek culinary specialists are divided. There are housewives who always add an egg, others believe that this spoils the taste of the dough and exclude it from the recipe. However, without the egg the dough is definitely more tender. This gives the dish a special taste.
After you have kneaded the stiff dough, you need to roll it into a ball, cover it with a towel or put it in a bag and let it “rest” for 20-30 minutes.
While the dough is resting, prepare broth and minced meat. Fry the meat on the bone, then add the diced onion, then add the diced carrots. Lastly, put the grated tomato (without skin) into the cauldron. Then you should add water (or ready-made broth), salt and pepper everything and cook until the meat is cooked. You can diversify the broth by adding herbs to taste (dill, parsley).
To prepare minced meat, you need to finely chop the meat and onions. Add salt, pepper and cumin (cumin) ground in a mortar.
The uniqueness of chuchvara is in its sculpting. After the dough has “rested”, it is rolled out into a thin layer and cut into squares or diamonds - the smaller the diamonds, the more valuable the chuchvara is considered, the more respect the host shows to the guest by serving him this dish. Minced meat is placed in the middle of the diamond - as much as will fit, so that later it will be possible to mold the dumpling itself. Next, you need to connect the opposite corners, pinching all the seams, you get a scarf (triangle), then connect the two lower corners. The shape was the same dumpling, but with a kind of triangular cap on top.
Cook in the same way as regular dumplings - 12-15 minutes. By the time the chuchvara is almost ready, you can use a slotted spoon to remove them from the broth in which they were boiled and transfer them to the roasting pan. This will make the dish colorful, but the broth will remain clear and without the gluten taste that some people don't like.
