Vegetarian Chuchvara

Experience a delightful twist on traditional Central Asian dumplings with this Vegetarian Chuchvara recipe! Perfectly crafted dough envelopes a luscious filling of sautéed spinach, creamy ricotta, and aromatic spices like garlic, paprika, and black pepper. These handmade dumplings are boiled to tender perfection, then lightly pan-fried in butter for a golden, crispy finish. Served in a warm vegetable broth and garnished with a dollop of tangy sour cream and fresh dill, this comforting dish is a true vegetarian masterpiece. With its balance of creamy textures and vibrant flavors, Chuchvara is an ideal choice for a satisfying meal that’s as comforting as it is elegant. Perfect for dinner parties or a cozy family meal, this recipe brings traditional flavors to your kitchen with a meat-free upgrade!

Nutriscore Rating: 69/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 4

Ingredients

• 300 grams All-purpose flour
• 125 ml Water
• 1 teaspoon Salt
• 1 tablespoon Olive oil
• 200 grams Spinach, fresh
• 150 grams Ricotta cheese
• 1 whole Onion, medium
• 2 whole Garlic, cloves
• 0.5 teaspoon Black pepper, ground
• 0.5 teaspoon Paprika
• 2 tablespoons Butter
• 500 ml Vegetable broth
• 2 tablespoons Fresh dill, chopped
• 100 grams Sour cream

Directions

Step 1

In a large bowl, combine flour, salt, and olive oil. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let rest for 30 minutes.

Step 2

While the dough is resting, prepare the filling. Finely chop the onion and garlic. Heat a tablespoon of olive oil in a pan and sauté the onions until translucent, about 5 minutes. Add the garlic and cook for another minute.

Step 3

Add the spinach to the pan and cook until wilted. Remove from heat and let cool slightly.

Step 4

In a mixing bowl, combine the spinach mixture with ricotta, black pepper, and paprika. Mix well and set aside.

Step 5

Divide the dough into four equal parts. Roll each part into a thin sheet about 1/16 inch thick.

Step 6

Using a round cutter (around 3 inches in diameter), cut circles from the dough. Place about a teaspoon of the filling in the center of each circle.

Step 7

Fold the dough over the filling to form a semi-circle. Press the edges firmly to seal and ensure there is no air inside. Pinch the sealed edges to create a decorative pattern.

Step 8

Bring a large pot of salted water to a boil. Carefully drop the chuchvara into the water and cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon.

Step 9

In a pan, melt the butter and add the cooked chuchvara. Fry gently until they are golden brown on the edges.

Step 10

Meanwhile, heat the vegetable broth in a separate pot until hot.

Step 11

Serve the chuchvara in deep bowls, topped with a bit of hot broth, a dollop of sour cream, and a sprinkle of fresh dill.

Nutrition Facts

Serving size	(1652.6g)

Amount per serving	% Daily Value*
Calories	2203.5

Total Fat 81.8g	0%
Saturated Fat 39.8g	0%
Polyunsaturated Fat 3.9g
Cholesterol 207.7mg	0%
Sodium 4452.9mg	0%
Total Carbohydrate 305.8g	0%
Dietary Fiber 22.7g	0%
Total Sugars 25.7g
Protein 70.4g	0%

Vitamin D 4.5IU	0%
Calcium 1099.2mg	0%
Iron 20.5mg	0%
Potassium 2872.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.9%

Protein: 12.6%

Carbs: 54.6%