Chuchvara / Pelmeni po-Kyrgyzski v Sorpe (Spiced Dumplings in Tomato-Herb Broth) – Authentic Kyrgyzstan Recipe
Delicate Kyrgyz dumplings served swimming in a bright, herb-flecked tomato broth.
- Country of Origin
- 🇰🇬 Kyrgyzstan (Central Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tiny meat-or-vegetable dumplings, Tangy tomato-and-bell-pepper broth, Dollop of sour cream, Cumin, Garlic
Ingredients for Chuchvara / Pelmeni po-Kyrgyzski v Sorpe (Spiced Dumplings in Tomato-Herb Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) tiny meat-or-vegetable dumplings, prepped into bite-sized pieces
- 1.5 cups tangy tomato-and-bell-pepper broth, washed and trimmed
- 1 cup dollop of sour cream
- 1 medium onion and 3 cloves garlic, finely minced with cumin
- 1.5 tbsp traditional Kyrgyzstan seasoning (garlic, fresh cilantro and dill, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Finely chop or mash tiny meat-or-vegetable dumplings and mix in a bowl with cumin, garlic, fresh cilantro and dill, black pepper, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with tangy tomato-and-bell-pepper broth into neat traditional parcels, dumplings, or patties.
- Heat a heavy skillet with oil over medium heat or bring a steamer/broth pot to a gentle simmer.
- Cook the parcels for 12–15 minutes until tender and cooked through (crisping the bottoms in the skillet if desired).
- Spoon dollop of sour cream generously over the top and serve warm.