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There are ideas that are so simple that they could not help but come to mind, no matter where people live. For example, wearing a hat. Or cook meat by wrapping it in dough. It is no coincidence that the idea of ​​dumplings covered a whole continent - from Yakutia to Lebanon. Dumplings can tell a lot about the culinary traditions of the region.
For example, Uzbek dumplings - chuchvara, reveal the character of Uzbek cuisine no worse than the great Uzbek pilaf. And, importantly, dumplings tell about the other side of Uzbek cuisine, not the front, but everyday, less wasteful, but no less bright and tasty.
But let's talk about everything in order.
There should be no questions about minced meat - if you want it to sound Uzbek for you, put a little more onion than you are used to, simply because in Uzbekistan they put more onions in any dish. Eat, in addition to the self-evident black pepper, traditional Central Asian cumin and coriander. But meat in Uzbekistan would be taken what is, without much choice, because dumplings, in fact, are homemade, without frills. This is in front of the guests, or from a good life they begin to cook with lamb and even with tail fat, and not only because lamb in Uzbekistan is traditionally more expensive than beef, but for the most ordinary reason - in the opinion of any Uzbek, any dish with lamb is tastier. It tastes like this, you know?
So, if you want to feel the whole difference between chuchvara and traditional Russian dumplings, take half a part of 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, zira, add dry herbs - the same coriander, basil, and if you wish, then also mint. To be honest, mint in minced meat is not quite common in Uzbekistan, so consider this point as my personal advice.
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 on such small leaves, so take a lump of minced meat in one hand, and with the fingers of the other hand, quickly, quickly lay it out in squares.
Sculpting Uzbek dumplings, like Russian ones, would be better with three or four people. One person lays out the stuffing, and the rest sculpt, because a little more and the dough will dry out - you have to hurry!
Sculpting is very easy! You fold the leaf with a scarf.
Closed up the edges, pulled them to the sides. And now they wrapped the two lower edges of the scarf around the little finger - that's it!
You know, you can spend even less time - it’s enough to blind the upper corner of the scarf and the two lower corners with each other, the minced meat will already be held inside and will not fall out - many people do this and the chuchvara does not become less tasty from this.
But it would be somehow not our way, not Uzbek, to just boil dumplings and get drunk. Need sauce!
Everything is as usual: fry onions in oil, add turmeric, garlic, carrots, cumin and coriander.
Just don't let the words "as usual" discourage you. What does it mean to keep traditions? It means doing things as usual!
And this sauce absolutely fits into modern Uzbek traditions, because it is cooked as usual. After the carrots, put chopped or mashed tomatoes, let them fry. Out of season for fresh tomatoes and no canned, no salt and vinegar? Well, take a tomato paste, fry it and add some water. What is this product for? To replace missing tomatoes!
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