Chuchvara Shurpa (Samarkand Pinched Dumplings in Tomato, Sweet Pepper & Chickpea Broth) – Authentic Uzbekistan Recipe
Delicate Uzbek dumplings swimming in a bright, vegetable-packed cumin and herb broth.
- Country of Origin
- 🇺🇿 Uzbekistan (Central Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 25 min
- Cook Time
- 20 min
- Difficulty
- Medium
- Signature Staples
- Tiny pinched meat-or-vegetable dumplings, Cooked chickpeas, Diced carrots, Toasted cumin seeds, Fresh cilantro and dill
Ingredients for Chuchvara Shurpa (Samarkand Pinched Dumplings in Tomato, Sweet Pepper & Chickpea Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) tiny pinched meat-or-vegetable dumplings, prepped into bite-sized pieces
- 1.5 cups cooked chickpeas, washed and trimmed
- 1 cup diced carrots
- 1 medium onion and 3 cloves garlic, finely minced with toasted cumin seeds
- 1.5 tbsp traditional Uzbekistan seasoning (fresh cilantro and dill, garlic, 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 pinched meat-or-vegetable dumplings and mix in a bowl with toasted cumin seeds, fresh cilantro and dill, garlic, black pepper, and a pinch of salt to form a savory filling.
- Portion or fold the seasoned mixture with cooked chickpeas 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 diced carrots generously over the top and serve warm.