Chuchvara is the classic Uzbek dumpling made by filling small squares of thin dough with a spiced mince and boiling them. A portion can be frozen raw and boiled straight from frozen whenever needed.
Knead the flour, egg, water and salt into a firm dumpling dough, wrap and rest for 10 minutes.
Mix the minced meat with the grated onion, salt and pepper to make the filling.
Roll the dough thin and cut into small squares, place a little filling in the centre of each, fold into a triangle and pinch the ends together; you can freeze a portion on a tray for later.
Boil the chuchvara in salted water for 8 minutes and drain, drizzle with melted butter and dried mint, and serve with yoghurt on the side.
Freeze the portion you want to save on a tray in a single layer first, then bag them, or they will stick together. Allergens: contains wheat (gluten) and egg; served with dairy (yoghurt).
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