Joshpara
There are several variations of the name in other languages including Azerbaijani (düşbərə, dushbara), Bashkir (сөсбәрә, süsbərə) Kazakh (тұшпара, tushpara), Kyrgyz (чүчпара, chuchpara), Tajik (тушбера, tushbera), Uzbek (chuchvara) and Uyghur (چۆچۈرە, chöchürä).A dollop of meat filling, seasoned with chopped onions, black pepper, salt and thyme, is placed at the center of each square, and the corners of the dumpling are pinched and folded.Chuchvara can be served in a clear soup or on their own, with either vinegar or sauce based on finely chopped greens, tomatoes and hot peppers.[4] Düşbərə are typically made from dough (wheat flour, egg, water), mutton (boneless), onions, vinegar, dried mint, pepper, and salt.[7] After being stuffed with ground beef and spices, thin dough parcels are cooked in yogurt and served hot in their sauce.
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