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Tuesday, February 23, 2010

Pushti chuchvara (Pink chuchvara)

I don't know actually if someone cooks this kind of "chuchvara", but I tried today make something creative:) As regular "chuchvara" is Uzbek meal, this is also going to be an Uzbek "pushti chuchvara" which means pink dumplings. I use beetroot juice for the color but if you wish you can use food color also. I disappointed a little when while boiling my "chuchvara"s give their color to the water and become light pink, but still they are pretty:)You will get around 120 "chuchvara" from this recipe, you can keep them in a freezer for two weeks and just put them in boiling water if you want to cook. Serve about 12-15 "chuchvara" for a person.
140 gr beetroot juice
1 egg
1 tbsp of salt
Plain flour as needed
100 gr of minced meat
160 gr of chicken breasts (minced)
2 onions, peeled and finely chopped
60 gr of butter
Salt to taste (about one and half tsp)
1 tsp of ground coriander
Sour cream and some dried or fresh greens for sprinkling
Warm up the juice of beetroot. Add in 1 egg and slightly beat with a spoon, then add in salt, mix well and gradually start adding flour until you form medium hard dough. Cover it and set aside for 15 min.
Prepare the filling, melt the butter, fry onions until golden then mix it with both of meat, salt and coriander.
Roll out the dough thinly and cut 2x2 inch squares, put some filling to each square, fold it and pinch the edges, then pinch corner to corner. Pinch 4 "chuchvara" at a time keeping other squares covered or they will just dry up and then you will not be able to pinch them.

Pinch all of your "chuchvara" and place them on a towel.

Cook them in a boiling water for 10 - 15 min. Take out, top with sour cream and sprinkle with some dried or fresh chopped greens. Or serve it with it's soup adding 1 tbsp of sour cream in it and enjoy:) I hope you will enjoy my invention:)
Yoqimli ishtaha!!!

1 comment:

  1. Oh. My. God. We make the same "chuchvara" in Poland, but now with beet juice, but we stuff with ground meat or mushrooms and serve in beetroot borsch, so in the end they are pink as well :) I didn't know Polish and Uzbek cuisines have so many similarities!