Chuchvara
Tiny dumplings served in broth or fried crisp.
Chuchvara are manti’s small cousins: dainty little dumplings of minced meat and onion, pinched closed and dropped into a clear broth or fried until golden. A bowl of them is humble, homey, and endlessly comforting.
What's in it
- Small parcels of thin dough, a fraction the size of manti
- Minced beef or lamb with onion and pepper
- Simmered in broth, or fried crisp (qovurma chuchvara)
- Served with suzma yoghurt or a tomato-and-pepper sauce
Good to know
How it’s served
In its broth as a soup, or drained with a spoon of tangy suzma and a sprinkle of herbs on top.
Pairs with
A simple tomato, onion, and chilli sauce served alongside for dipping or spooning over.
Good to know
A close relative of Russian pelmeni. If you’ve had those, you’ll feel right at home.
Patience by the Hundred
Making chuchvara is a labour of love. Each dumpling is folded by hand, and a family meal might need a few hundred. Traditionally the household gathers to pinch them together, which is half the point: the dish is as much about the making as the eating.
More Dumplings & Pastries
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