Chuchpara, chuchvara, chöchöre, dushpara, tushpara or tushbera (Uyghur: chöchöre, Kyrgyz: чүчпара́, Uzbek: чучвара́, Kazakh: түшпара́, Azerbaijani: düşbərə) is a small dumpling typical of Central Asian 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 centre of each square, and the corners are pinched and folded. Chuchvara is boiled in 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 (strained qatiq) or with smetana (sour cream), Russian-style.