Kveri

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Essentially, 'kveri' is just ordinary dumplings, but with a unique twist. The special feature is the filling. It's simple yet unusual, like all genius ideas. It’s young cheese — sulguni.

Ingredients

Wheat Flour - 2 lbs
Chicken Egg - 1 piece
Salt - to taste
Suluguni Cheese - 35.3 oz

Step by Step guide

Step 1

In the sifted flour, add the egg, salt, and water (to taste), pouring it in gradually in a thin stream while kneading the dough. It should become uniform, firm, and elastic, with a consistency similar to 'fresh modeling clay'.

Step 2

Next, it needs to "rest." This means that the dough, covered with a cloth, should sit at room temperature for 20-30 minutes.

Step 3

Next, divide the dough into 45 'balls', each weighing 18 grams. Using a small amount of flour to prevent sticking, roll out each 'ball' with a rolling pin, shaping it into a 'pancake' that is 2 mm thick while maintaining the symmetry of the circle.

Step 4

Grate the cheese using a coarse grater and divide it into 20-gram portions, shaping each portion into a ball with your hands.

Step 5

Place the cheese "ball" in the center of the dough "wrapper" and tightly seal the opposite inner edges by moistening them with a brush and a small amount of water, forming a "crescent" shape. To prevent the cheese from leaking during cooking, use a fork to create a decorative pattern on the outer edge of the seal on both sides.

Step 6

Drop five 'kveri' into boiling salted water. Occasionally stir with a wooden spoon to prevent them from sticking together, and simmer on low heat for 3-5 minutes after they float to the surface.

Step 7

Remove the dumplings from the water using a slotted spoon, allowing any excess water to drain off before placing them on a warm plate. Serve the dumplings hot with a piece of butter. You can accompany them with sour cream or matsoni.