Uzbek chuchvara. "Chuchvara": recipe
Chuchvara(dushpara, dushbara, tushpara, chuchpara) - this dish with a name incomprehensible to a visitor means only dumplings. However Uzbek chuchvara have several important differences from Russian dumplings:
- chuchvara is much smaller in size;
— minced meat for chuchvara prepared from finely chopped, not ground meat, and never use pork;
- chuchvara is cooked not in a “white” broth, but in a broth with fried meat, vegetables and herbs, so it turns out that chuchvara is a full-fledged soup, practically “shurpa with dumplings”;
— chuchvara is also distinguished from dumplings by its shape: the dough for chuchvara is never rolled out separately for each dumpling, but rather a large layer is rolled out, which is then cut into small diamonds (as small as you can then mold).
Uzbek cuisine is rich in variety and colors, so minced meat for chuchvara can be completely different, just as there is several basic ways to prepare chuchvara, For example:
- For ordinary chuchvara Suitable lamb or beef, which is cut into small pieces and add finely diced onion;
- for cooking osh kuktli chuchvara You will need greens, which are finely chopped, add onions and fat tail fat - all this is sautéed over low heat. After frying, finely chop 2-3 boiled eggs into green mince.
— kovurma chuchvara(fried dumplings). This type of chuchvara is mainly prepared for religious Hayit holiday for treats. The technique for preparing dough and sculpting is the same as for regular chuchvara, but the minced meat is pre-fried, and after it has cooled, they begin to sculpt chuchvara with it. The molded dumplings are thrown into hot oil (in a cauldron or deep fryer) and fried until cooked. The finished dish can be sprinkled with powdered sugar;
— Ugra Chuchvara- This is a recipe for the same chuchvara, but with the addition of meatballs and noodles to the broth.
This is the diversity of chuchvara alone national cuisine of Uzbekistan. Any ready-made chuchvara is served with sour cream or sour milk and herbs.
If Uzbek flatbreads and samsa are piece goods that are not produced in factories, then factory-produced chuchvara can be found in almost every supermarket and small shops in Uzbekistan. Therefore, if you are in Uzbekistan and suddenly (which is unlikely, but still) want to cook ordinary dumplings yourself, then look for packages called “chuchvara”. They can be with beef (mol gushtidan) or with lamb (kui gushtidan), and you will not find chuchvara with pork in Uzbek cuisine.
You can prepare Chuchvara at home yourself. Here's a simple one recipe for Uzbek chuchvara:
Dough for chuchvara:
It is required to make a tough, but at the same time elastic dough.
Minced meat for chuchvara:
You can add fat if you wish.
Broth for chuchvara:
How to cook chuchvara. Should you add an egg to the dough? Here the opinions of Uzbek culinary specialists are divided. There are housewives who always add an egg, others believe that this spoils the taste of the dough and exclude it from the recipe. However, without the egg the dough is definitely more tender. This gives the dish a special taste.
After you have kneaded the stiff dough, you need to roll it into a ball, cover it with a towel or put it in a bag and let it “rest” for 20-30 minutes.
While the dough is resting, prepare broth and minced meat. Fry the meat on the bone, then add the diced onion, then add the diced carrots. Lastly, put the grated tomato (without skin) into the cauldron. Then you should add water (or ready-made broth), salt and pepper everything and cook until the meat is cooked. You can diversify the broth by adding herbs to taste (dill, parsley).
To prepare minced meat, you need to finely chop the meat and onions. Add salt, pepper and cumin (cumin) ground in a mortar.
The uniqueness of chuchvara is in its sculpting. After the dough has “rested”, it is rolled out into a thin layer and cut into squares or diamonds - the smaller the diamonds, the more valuable the chuchvara is considered, the more respect the host shows to the guest by serving him this dish. Place minced meat in the middle of the diamond - as much as will fit, so that later it will be possible to form the dumpling itself. Next, you need to connect the opposite corners, pinching all the seams, you get a scarf (triangle), then connect the two lower corners. The shape was the same dumpling, but with a kind of triangular cap on top.
Cook in the same way as regular dumplings - 12-15 minutes. By the time the chuchvara is almost ready, you can use a slotted spoon to remove them from the broth in which they were boiled and transfer them to the roasting pan. This will make the dish colorful, but the broth will remain clear and without the gluten taste that some people don't like.
Cooking such chuchvara is a pleasure. Experiment, you will succeed, and your family will ask for more!
Chuchvara is an unusual name for a simple dish; it is nothing more than Uzbek dumplings. They differ from the dumplings we are used to in their shape and smaller size, and perhaps also in their presentation. Chuchvara is prepared from ordinary dumpling dough, such as homemade minced meat. Minced meat can be made from beef or lamb, or from a mixture of these types of meat. Chuchvara is always served with the broth in which they were boiled or the meat broth is prepared separately. Add sour cream, kefir or yogurt to taste, season with pepper, lemon juice and herbs.
Ingredients: dumpling dough, homemade minced meat, onion (I have a very large one), pepper and salt to taste.
If the minced meat has already been prepared in advance, like mine, then the onion must be chopped very finely. It's better to do this in a blender. In the authentic recipe, everything is twisted through a meat grinder along with the meat. Twist the onion and add it to the minced meat. Add salt and pepper to taste, mix well.
Roll out the dumpling dough in a very thin layer on the table surface and cut into identical, small squares, approximately 3x3 cm or 4x4 cm. The advantage of this method is that there are practically no scraps of dough left.
Place the meat filling on each square of dough and fold in half or with a corner scarf. Wrap like regular dumplings in a ring.
Make all the dumplings this way. Some of them can be frozen immediately, the rest can be boiled in salted water.
Boil the dumplings until done, but try not to overcook them. Pour a little broth into the plate in which the dumplings were cooked, add some salt, lay out a portion of dumplings, pour over kefir, sprinkle with herbs. And adjust the acidity and pepper as desired using lemon juice and pepper.
Chuchvara is a very tasty dish. The chuchvara recipe is very easy to prepare. For a visiting person, the name of the dish chuchvara is not only little-known, but also not entirely clear. And these are just dumplings, but what kind? Chuchvara is a dish of Uzbek cuisine, and unlike the well-known Russian dumplings, it has several important features. Firstly, they are smaller in size and have a slightly different shape, and secondly, the filling for chuchvara is not minced pork, but minced meat, in the original it is lamb. Today we will discuss in detail how to prepare Uzbek chuchvars and what needs to be taken into account.
Chuchvara - how to prepare the recipe
The process of preparing the Uzbek chuchvar recipe differs from the Russian dumplings we are used to. Moreover, there are several ways to prepare this delicious and original dish, each of which has a special taste. And yet, it is believed that the smaller the chuchvara, the higher the respect the owner has for the guest.
Many housewives argue about the question: is it necessary to add an egg to the dough? Here opinions are divided. If some people think that an egg in the dough will spoil its taste, then others will certainly add it to the composition. It’s up to each of you to decide what to do, depending on your taste preferences. But in fact, the dough with an egg will be more tender. Most likely, this gives the dish a special taste. In addition, the dough for chuchvara is prepared either with water or with sour milk. You can add finely chopped herbs and pepper to it.
Chuchvara recipe with photo
Ingredients:
- broth (meat or bone) – 3 liters;
- beef or lamb – 0.5 kg;
- Onions – 3 pieces;
- Salt, pepper - to taste;
- Low-fat kefir – 1 glass.
- Flour – 3 cups;
- Allspice peas – 10 pcs.
- Laurel leaf – 2 pcs.
- Fresh dill.
- Sour cream or kefir for serving.
Recipe preparation technology.
If you decide to cook a dish of Uzbek cuisine, then you need not only to stock up on the necessary products, but also patience. The process itself is somewhat longer than for ordinary Russian dumplings. Let's get to work?
- First you need to properly knead the dough for the chuchvara recipe. By the way, if you have a good recipe for making dough for dumplings, then you can use it in this case. But if you want to try the taste of real Uzbek dumplings, then follow our recommendations.
- Warm a glass of kefir to room temperature. If you don't have kefir on hand, you can use plain water. Mix kefir with flour and add a pinch of salt. For the recipe, knead a thick and soft dough and roll it into a ball. Place in a bowl and cover with cling film. Set it aside for half an hour so that all the ingredients can get to know each other well.
- Now let's start preparing the filling.. To do this, rinse a piece of meat under water and dry it with a towel. Cut the meat into strips and then into small cubes. Peel the onion and also cut it into cubes. Mix both ingredients, salt and pepper to taste. If you have got a fairly cool minced meat, you can add a little cold mineral water.
- Let's start rolling out the dough. Separate one third of the ball and roll it with a rolling pin into a thin layer. Using a sharp knife, cut the dough into 3 cm squares. Collect the scraps of dough, roll them into a ball and add to the rest of the dough.
- Now put a teaspoon of minced meat on each cube.. Connect the opposite ends of the square and pinch the edges. You should end up with a triangle, the two ends of which you need to connect at this stage.
- Place the finished semi-finished products on a clean kitchen towel sprinkled with flour. You can freeze some of them and cook the other part.
- To prepare the broth recipe for chuchvara, cut the vegetables as in the photo and fry. Strain the broth for chuchvara, heat it and add bay leaf and allspice
.
Once they float to the top, cook for another 5 minutes at a gentle simmer. Remember, chuchvara should float freely in the broth. Therefore, you should not put many pieces into the pan at one time.
So, the chuchvara is cooked. All that remains is to bring them to the table. Pour the broth along with chuchvara into beautiful plates. Add sour cream or kefir and finely chopped fresh dill to each plate.
If you used broth on meat, cut the meat into pieces before pouring the dish into plates. In this case, you will get a thick and rich Uzbek soup.
Chuchvara - what products are needed
Depending on the chosen method, beef or pork, fat tail fat, finely chopped herbs, etc. are selected as filling. As you can see, the variety of preparations for chuchvara is quite wide. And this is just one dish in the national Uzbek cuisine. But in any case, cooked chuchvara is always served with herbs, sour milk or sour cream.
Chuchvara - recipe No. 2
To prepare this type of chuchvara you will need to prepare the following ingredients.
For the test:
Flour – 530 g.
Water – 200 ml.
Salt and ground pepper.
For filling:
Beef – 300 g.
Green onions – 100 g.
Water – 80 ml.
Salt and ground pepper - to taste.
For frying:
tomatoes – 4 pcs.
onion – 1 pc.
carrots – 2 pcs.
1. Cooking technology: Finely chop a washed and dried piece of beef. Chop the green onions, add to the minced meat, add salt and pepper. Stir the minced meat and add cold water to it.
2. Now knead the dough from flour, salt and water and, after rolling it into a ball, set it aside for 50 minutes. Then you need to roll out the dough into a thin layer and cut into small squares. Using a teaspoon, place the prepared minced meat in the middle of the square and pinch the edges.
3. Boil the chuchvars in broth, previously seasoned with fried onions, carrots and tomatoes.
4. Chuchvars prepared according to this recipe are served with sauce.
Chuchvara - recipe No. 3
To prepare another chuchvara recipe, prepare the following ingredients.
For the test:
- Flour – 0.5 kg.
- Salt – 1 tsp.
- Water – 0.5 cups
- Egg - optional.
For minced meat:
- Beef and lamb meat – 50/50
- Onion – 5 heads.
- Salt and pepper - to taste
- Fat tail fat - optional.
For the broth:
- Meat on the bones – 400 g.
- Carrots – 2 pcs.
- Onion – 2 pcs.
- Tomato paste or tomato - 1 pc.
- Recipe preparation technology. Knead a stiff and elastic dough, roll it into a ball and cover with a towel - let the dough rest for at least 20 minutes.
- While our dough is resting, we need to prepare the broth and minced meat. First, fry the meat on the bones in a frying pan. Cut the onions and carrots into cubes and add them to the frying pan. At the end, add tomato paste or grated tomato.
- In a separate pan, boil water and add the prepared fry. Add salt and pepper to taste and continue cooking until the meat is ready. If desired, you can add parsley and dill.
- Prepare the minced meat. Chop the meat and onion with a sharp knife. Stir, salt and pepper. Add cumin ground in a mortar.
- Let's start sculpting the chuchvara. Roll out a thin layer and cut it into small diamonds - the smaller the diamonds, the more valuable the dish will be. Place the minced meat in the middle of the diamonds and connect two opposite corners. We pinch all the seams to make a scarf. After this, we connect the two lower corners of the scarf and get a beautiful shape with a triangular cap.
- Preparation. Cook the chuchvara in the broth like regular dumplings for about 15 minutes. Once they are cooked, you can remove them from the broth with a slotted spoon and transfer them to the roasting pan. In this case, your broth will remain transparent, and the chuchvara will take on a colorful appearance.
Serve a dish of Uzbek cuisine to the table and get ready to receive compliments from your guests.
Chuchvara is a dish of Central Asian cuisine, the recipe for which is very similar to Russian dumplings. However, for chuchvar you cannot use pork, only lamb or beef, and they must be served in the broth in which they were cooked. At the same time, the preparation of chuchvar itself differs from the preparation of ordinary dumplings, which makes them very tasty. I suggest cooking chuchvars in broth for 2-3 servings.
Chuchvara: homemade recipe
Dish: Main course
Cooking time: 1 hour
Total time: 1 hour
Ingredients
For the test:
- 125 - 130 ml water
- 1 PC. chicken egg
- 300 g wheat flour
- 0.5 tsp.
- salt
0.5 tsp.
- sugar For filling
- 200 g minced meat
- lamb or beef
- 1 PC. bulb onions
salt
- black pepper
- For the gravy:
- 200 g minced meat
- dill greens
- 3 pcs. tomato
1 PC. carrot
1 - 1.5 l water
Step-by-step recipe with photos
How to cook homemade dumplings Chuchvara
1. Knead the dough from water, eggs, salt, sugar and flour. Place it in the refrigerator until needed.
2. Add diced onion and salt and ground pepper to the minced meat. To stir thoroughly. At the same time, the amount of onions for chuchvar should be equal to the amount of minced meat (50/50). But I ended up with a little less onion. Some people also add greens to the minced meat.
3. Roll out a piece of dough into a large square shape. Cut it into small squares measuring 4x4 cm.
Place the filling in the middle of each square and seal them with triangles, folding the edges of the dough on both sides (as in the photo).
4. Stick on chuchvariks. From all the products I got 3 servings of 13 dumplings each.
Let's start preparing the gravy.
5. Dice the onions and tomatoes, grate the carrots.
Everything will need to be fried in a deep frying pan in your favorite oil (I used butter). Add tomatoes to already fried onions and carrots.
7. Place the chuchvariki on a plate and pour the broth over them. Sprinkle with herbs. Delicious! Bon appetit.
There are ideas that are so simple that they could not help but come to mind wherever people lived. For example, wearing a hat. Or cook the meat by wrapping it in dough. It is no coincidence that the idea of dumplings has covered the entire continent - from Yakutia to Lebanon.
But just as you can guess from a traditional hat where a person comes from, you can tell a lot about the culinary traditions of a region by looking at dumplings.
For example, Uzbek dumplings - chuchvara - reveal the character of Uzbek cuisine no worse than the great Uzbek pilaf. And, what is important, dumplings tell about the other side of Uzbek cuisine, not formal, but everyday, less wasteful, but no less bright and tasty.
Uzbek traditions generally do not approve of waste. The question “how to make it tastier” is often solved here by painstaking work rather than by using expensive products. But at the same time, the technology of small handmade work is rational to the point of admiration and thought out to the limit!
But let's talk about everything in order.
There should be no issues with minced meat - if you want it to sound Uzbek to you, add a little more onion than you are used to, simply because in Uzbekistan they put more onion in any dish. In addition to the obvious black pepper, use cumin and coriander, traditional for Central Asia. But in Uzbekistan, meat would be taken from what is available, without much choice, because dumplings, in fact, are a homemade affair, without any frills. This is in front of guests, or because of a good life, they begin to cook with lamb and even with fat tail fat, and not only because lamb in Uzbekistan is traditionally more expensive than beef, but for the most common reason - in the opinion of any Uzbek, any dish with lamb tastes better. It tastes like that, you know?
So, if you want to feel the whole difference between chuchvara and traditional Russian dumplings, take half a part of fat tail fat for one part of lamb pulp, and much more onion than you usually take - for example, seven hundred grams of onion per kilogram of meat, no less. Season with coriander, black pepper, cumin, add dry herbs - the same coriander, basil, and if you wish, also mint. Honestly, mint in minced meat is not entirely common for Uzbekistan, so consider this point my personal advice.
So regarding the dough, I once again want to advise you to deviate from the traditional dough for chuchvara, which is not much different from Russian dumpling dough. I suggest going in the direction of using a little more eggs and combining regular flour with durum wheat flour to make Italian durum pastas. It doesn’t matter that durum was not delivered to the supermarket around the corner from your house yesterday - you will remember the name, and you will certainly come across flour, then buy it. For now you can cook with plain flour.
So, for five eggs, a glass of water, salt, 700 grams of durum flour, and ordinary flour - as much as the dough asks for. Or immediately add a kilogram of regular flour and gradually add more as needed. What does it mean? You start kneading and add flour until the dough is very hard, so that its pieces no longer want to stick together. Wrap the dough in cling film, let it rest for thirty to forty minutes, and when it becomes softer, knead again.
Roll out the dough into one large, thin sheet.
Cut the sheet into squares 2.5 by 2.5 cm.
No spoon will be able to spread the minced meat onto such small leaves, so take a lump of minced meat in one hand, and quickly, quickly spread it into squares with the fingers of the other hand.
It would be better to make Uzbek dumplings, like Russian ones, with three or four people. One person lays out the minced meat, and the rest mold it, because a little more and the dough will dry out - you have to hurry!
It's very easy to sculpt! You fold the leaf into a scarf.
The edges were sealed.
Now wrap the two lower edges of the scarf around your little finger - and you’re done!
You know, you can spend even less time - just mold the upper corner of the scarf and the two lower corners together, the minced meat will already stay inside and will not fall out - many people do this and the chuchvara does not become any less tasty.
Is it possible to somehow speed up this process using clever machines?
The ravioli maker was sitting idle for a long time. And I thought: if not this time, then when? After all, the content is more important than the form, and if the form of the ravioli contains Uzbek minced meat to taste, then it will still remain chuchvara!
But alas, there was no time saving. First, roll out the dough, then fold it in half, insert it properly.
Then install a bunker for minced meat on top, lay the minced meat, compact it, and only then the fun begins. Twist your hand, and at the end you will get a machine-gun belt with ready-made ravioli. All that remains is to let them dry and then separate them.
I wonder if it ever occurred to anyone to cook it in ribbons or in large pieces, say, three by three? To divide them into parts already on the plate? Let the eaters exercise!
However, it turned out that the Italian machine is designed for thicker dough, not as thin as we are used to.
It turned out that the dough needs to be sprinkled with flour, otherwise nothing will work.
It also turned out that our minced meat is too thick for this machine - we need it thinner.
Well, how to make it thinner? Take a bad meat grinder and squeeze out the meat juice? Or take more onions? But everything is good in moderation, so the idea with onions doesn’t work either..
Look, I'm glad when I encounter problems that make me think. For example, solving this problem gave me a very simple but successful idea. Yogurt! Katyk! Sour cream!
After all, in Uzbekistan, as in Russia, many people eat dumplings with sour cream or katyk. And someone - I heard - adds yogurt to the minced pasties to make them juicier. And in Lebanon they generally serve dumplings in sour milk sauce.
So why not add yogurt directly to the minced dumplings? Looking ahead, I will say that I really liked the result. You can try it too, if your religion doesn’t prohibit it.
But just making dumplings and gobbling it up would be somehow not our way, not the Uzbek way. Need sauce!
Everything is as usual: fry the onion in oil, add turmeric, garlic, carrots, cumin and coriander.
Just don’t let the words “as usual” make you sad. After all, what does it mean to observe traditions? This means doing something as usual!
And this sauce absolutely fits into modern Uzbek traditions, because it is prepared as usual. After the carrots, add chopped or grated tomatoes and let them fry. Out of season for fresh tomatoes and no canned ones without salt and vinegar? Well, take tomato paste, fry it and add some water. Why was this product even invented? To replace missing tomatoes!
Sweet paprika, and perhaps in combination with hot chili pepper, should definitely be added and quite generously, because it’s inexpensive and quite tasty.
Bell pepper and dry herbs. Celery is still rare in Uzbekistan. Well, never mind, once upon a time tomatoes were new, but now - go ahead, do without tomatoes in Uzbek cuisine!
This would also include herbs called “dzhambul” for freshness, but since jambul is not available and is not expected (it does not tolerate transportation well, and in central Russia it does not grow as it should), then we will take thyme leaves.
In general, I want to say once again about the ingredients and especially about spices and herbs. No jambula? Do you have any garden savory collected before flowering? Well, it is not necessary! Do you think nothing will work without them?
Now, if you don’t have black pepper for minced meat, will you discard the idea of making dumplings because of this? If you don’t have a bay leaf, you won’t cook them, right? Well, it's funny! Focus on the main thing, stop fussing over unimportant details. Everything will come with time, not immediately. Do you have onions, carrots, tomatoes? This is the main thing in this sauce, and not some kind of jambul. And the rest - if you catch your eye another time, buy it, let it lie at home, and don’t ask for bread. And the food will change every time, the taste will become richer and brighter.
There is no need to fry for a long time, add a little broth and reduce the heat to low or, after it boils, remove from the heat completely and cover with a lid. Look, do you see the green pepper? This is optional. I love. A man's forehead should sweat when he eats.
About the broth. I know for sure - after reading to the word “broth” many will throw up their hands and either refuse chuchvara or go to Zimin. This is all because many people have begun to live so well that they leave the bones at the market and take home only the pulp so as not to tear their hands. This is wrong, comrades. The bones must be taken from the market. Butchers have no use for them, and in the kitchen, where there is no broth, you look like yesterday’s bride who was sent to prepare breakfast.
Boil five or six liters of good broth at once, pour it into containers and freeze it! And it takes up little space, and is stored for a long time and there is always something to eat.
Okay, if there is no broth yet, add water to the sauce, and I’ll tell you a secret wink - it will still be very tasty. It would be even better with broth, but let's leave this idea for later.
So it would be better to cook dumplings in broth. If you don’t have broth, put a saucepan of water on the stove, an onion, a carrot, a bay leaf, peppercorns, salt - let it cook and it will also be very good!
First, put the same sauce in the cash register.
Then dumplings, to whomever is entitled.
Top up with the broth in which the dumplings were cooked. If you want, add a little more sauce, and if not, then be sure to thinly chop the sweet salad onion, mix it with herbs and decorate the dumplings with this bouquet.
This is hearty food, you know? Therefore, onions are necessary - for digestion.
Tell me, does this chuchvara in this form remind you of anything? Don't you remember Lagman? After all, the ingredients are still the same, the presentation form is the same, and the dish... even tastes different. After all, the shape means something!
Can you not run to the refrigerator or the dining room right now, but listen to me a little longer? I want to talk to you about a very interesting topic.
What kind of name is this - chuchvara - what does it mean, have you ever wondered? Vara is a corruption of the Arabic warakh, Persian and Turkic warak, which means leaf. Chuch is a corruption of the Persian dush - to cook. Boiled leaves - that's what the name of this dish means.
But boiled leaves with meat and onions (and tomatoes and bell peppers are alluvial, recent) - this is beshbarmak. But the name beshbarmak already has a successful, unquestionable translation - five fingers. Look, this is a clear adaptation, changing the word to a more convenient and meaningful form. I’m just absolutely sure that at first there were no fingers in the name of this great dish, but there was barak, barak - leaf! Well, fingers couldn’t appear there, just as a fork couldn’t appear in the name of any European dish. They do not derive the names of dishes from the tools with which they are eaten. From the dishes - they form, from the method of preparation - please, from the form and content - very often. And the shape and content of the current beshbarmak in the Kazakh version are leaves!
The same thing happened with beshbarmak as with Ukrainian dumplings - the incomprehensible word varak, varaki was transformed into the convenient and understandable vareniki - they are boiled! But right there, nearby, in Ukrainian cuisine there are nalistniki - that’s the deal.
Therefore, all these dishes have the same root - the same beshbarmak, boiled sheets of dough. The fact that these sheets began to be used for packaging meat is a consequence of the fact that they wanted to make it more convenient for the consumer, so that he would not take the meat separately, the onions separately, the dough separately, but here you have the finished product. And the meat didn’t turn into minced meat right away - it’s even more comfortable on you, you don’t even have to chew the meat. And the size of the product reached a comfortable size, such that one product could fit in the mouth at a time, also as a result of a completely logical development of the topic.
Why am I telling all this? Many chefs and amateur cooks are starting to invent new dishes. I think this is very good. The kitchen must evolve. But in order for development to go in the right direction, the chef must not just look back, but carefully study the foundation on which he stands - folk cuisine and its history.
These dumplings, chuchvara, dushbara and anything else, even dumplings, are tenacious and loved by the people because they were born and developed to please the consumer; everything here is done for his convenience. You see, you don’t have to invent dishes to show off your coolness or the genius abilities of your supplier. Dishes should be easily reproducible in any kitchen, they should focus on convenience for the eater, they should be light and easy to transport. The fact that dumplings were then invented to be frozen, and this turned out to be the most convenient preparation in the long and cold Siberian winter, is a consequence, not a reason, for the appearance of dumplings. Stroganina and crackers are more rational, easier to make and no less nutritious, but dumplings were also created for the soul, for the enjoyment of the eater, for pleasure. The combination of simplicity, taste and ease of use is the secret of their success and wide distribution. Now, no matter how you cook them, no matter what filling you put in, no matter what shape you give them, you can’t kill the idea, you can’t ruin the dish, unless you set yourself the goal of extracting as much money as possible from them, but this doesn’t concern us, thank God.
At the same time, dumplings easily turn from everyday food into a festive dish.
Tell me, if you serve these dumplings, ravioli-chuchvara not with broth, but with sauce - it won’t turn out festive, will the table look bad? But it’s very convenient - you can stick and freeze them in advance, the sauce can also stand, nothing will happen to it, but you put everything together and, please, the holiday is ready on the table!
Bon appetit!
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6 I'm very happy with "why" questions if they relate to cooking.
7 Quite often it happens that your idea of something differs from what I have written. This can happen if you are reading the fifty-eighth variation of a dish on my blog. Chances are I've already written about another version of this dish that looks exactly like what your grandma used to make. If you want to object or challenge my opinion, then do a search and see, maybe our opinions coincide, it’s just that right now I’m talking about a different option.
8 If you decide to express your critical opinion about my work, then please be prepared for criticism in return. Don't be upset if you fail to convince me. Perhaps I know more than you on the issue under discussion, and perhaps I will think and one day agree with you. After all, I am a living person, I change, and my opinion changes.
9 Don't be offended if your questions remain unanswered. I don’t always have time to answer in detail, but even more often I skip questions that I’ve already answered dozens or even hundreds of times. For example, what kind of cauldron to buy or how to choose rice. Intrusiveness is a type of rudeness.
10 Nationalism, hate speech and even primitive xenophobia lead to an immediate ban. If someone manages to tell me what he personally did in order to acquire what he thought was a good nationality, the right hair color or eye shape, I would be happy to listen to such a person, it would at least be funny!
Wigs, jokers, followers of E.V. Petrosyan is banned immediately, out of turn, because I don’t like amateur performances.