Chuchvara is a very small dumpling typical of Uzbek cuisine. Made of unleavened dough squares filled with meat, it is similar to the Russianpelmeni and the Chinesewonton, but in observance of the Islamic dietary rules, the meat filling is without pork. The dough for chuchvara is made with flour, eggs, water, and salt, unrolled in a layer 1—1.5 mm thick, and cut into squares. A dollop of meat filling, seasoned with chopped onions, pepper, salt, and thyme, is placed at the center of each square, and the corners are pinched and folded. Chuchvara is boiled in salt water or meat broth until the dumplings rise to the surface. Chuchvara can be served in a clear soup or on their own, with vinegar or sauce based on finely chopped greens, tomatoes, and hot peppers. Another popular way of serving chuchvara is topped with syuzma (sour milk) or with sour cream Russian-style.
A nearly identical dish is also found in Tajik cuisine, where it is known as tushbera.