A classic Uzbek dish, chuchvara are small squares of thin dumpling dough filled with seasoned ground meat and boiled. Freeze some uncooked to boil quickly another time.
Knead the flour, egg, water, and salt into a firm dumpling dough. Wrap it and let it rest for 10 minutes.
Mix the ground meat with the grated onion, salt, and black pepper.
Roll the dough thin and cut it into small squares. Place a little filling in the center of each square, fold into a triangle, and pinch the ends together. Freeze some on a tray if you want to save them for later.
Boil the chuchvara in salted water for 8 minutes, then drain. Drizzle with melted butter and dried mint, and serve with yogurt.
Freeze the dumplings individually on a tray before transferring them to a bag, or they may stick together. Allergens: Contains wheat (gluten) and egg. Serve with yogurt, which contains milk.
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