How To Make Uyghur Style Tortellini: Chöchure (چۆچۈرە)
Watch the video tutorial here.
You may have heard about handmade Tortellini, Dumplings, Ravioli, Wontons, Pierogi, Pelmeni, Cappelletti, but have you ever heard about an Uyghur food called, Chöchure?
It's a sort of filled Pasta or Tortellini in lamb broth. Today I'll share with you one of the easiest ways of making Chochure with some basic ingredients. It's nourishing, silky smooth and warm. A perfect recipe for the cold winter days.
Making Chochure is definitely not hard. If you have children, friends, or family rope them into helping! It’s so cosy to make these cute little Chochure together. And you can freeze them beautifull. In our home it's kept frozen until it's time to enjoy!
😋Yield: for2 people
🕙Total Time: 1 hr 10 min
Filling:
Lamb 170gr, cut into slightly bigger than corn seed sizes
Onion 2x, 334gr, finely chopped
Ground cumin 1tsp, 3-4gr
Ground black pepper 1,5tsp, 5-6gr
Salt 3-4gr
PS: In the video i call the green leaves, Celery. But it is actually
Coriander (Cilantro. This is optional, add it about 20gr
INGREDIENTS
Dough:
All purpose flour 160gr
A pinch of salt
Cold water 65ml
INSTRUCTIONS
1. Mix the dough ingredients in a mixing bowl, knead them to make a smooth dough (I made a blogpost about How to Make Dough) cover with a damp towel or plastic wrap and set aside in room temperature, for 15- 20 min.
2. To make the filling: add the cut lamb, finely chopped onion, cumin, black pepper and salt to a new mixing bowl. Mix all the ingredients by grabbing them with your hand.
3. To make the wrappers: When the dough is rested, sprinkle enough extra flour on the working surface and on the dough so the dough doesn’t stick to the rollingpin. Use a rolling pin to roll out the dough and make an even, smooth and thin dough. (the thickness should be about 2-3 millimeter thick) Sprinkle more flour if you notice the dough starts to stick again.
4.Roll the dough onto the rollingpin, lift it about 10cm from the working surface and losen the beginning to fold the dough, about 5cm wide. (see the image, left below)
5. Cut the folded dough into square pieces. Unfolding the square pieces into strips, (begin with the middle one, that is the longest one) to aline the front ends of the strips from long to short. Cut the alined strips into squares. (Collect the pieces that are not square and repeat square making process from the beginning or cut them into thin strips) Stacking all square pieces together, cover it with dry clean dish towel.(see the image, above middle and right)
6. To wrap: Put a tea spoon of filing on the middle of each dough square (see the image A), fold it over from the middle to make rectangle form and press the edges together with your thumb and index fingers to seal (wet the edges with few drops of water if the wrappers are too dry)
7. Fold up the long sealed edge, fold it around like image B. and pinch the inner sides together to seal like image C and form your Chochure like image D. Put them on a floured workingsurface so they don’t stick to the table. Repeat these steps with all dough pieces.
8. To cook: Use about 2 liter water (add salt if it’s needed). Add any left over filling in the pan, let it boil. Add Chochure and Cook for about five to six minutes, or until all are floating at the top.
9. Serve the Chochure in the soup bowl with the soup and topped with a sprinkle of finely chopped Coriander (Cilantro).
TIPS:
* When you mix the Chochure in the boiling water, use a spoon and mix them from the bottom very carefully.This prevents the Chochure from breaking down.
STORAGE:
*Chochure freezes beautifully. Sprinkle enough flour and keep it frozen until it’s time to party.
❤❤❤❤❤
HAVE YOU COOKED THIS?
Share your thoughts, notes in the Comments below or (hash)tag @dolanchickaliya #dolanchickaliya on Instagram so we can enjoy all the deliciousness!
Aliya :)
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