Queri
8 servings
30 minutes
Kveri are delicate Georgian dumplings filled with fragrant sulguni cheese. Their origin goes deep into traditional Georgian cuisine, where the dough becomes a soft shell for melting cheese. Thanks to its elasticity, the dough perfectly envelops the filling, and skillful sealing prevents the cheese from leaking out. Kveri have a rich creamy flavor with a pleasant salty note that harmonizes well with matsoni or sour cream. The dumplings are served hot with a piece of butter, adding extra tenderness. This dish not only delights the taste but also carries a piece of warm traditions, inviting us to enjoy the simplicity and warmth of Georgian cuisine.
1
Add an egg, salt, and water (to taste) to the sifted flour, pouring the water in small batches and in a thin stream while kneading the dough. It should be uniform, elastic, and flexible, similar in consistency to 'new plasticine'.
- Wheat flour: 1 kg
- Chicken egg: 1 piece
- Salt: to taste
2
After that, it needs to 'rest'. This means that at room temperature, the dough covered with a towel rests for 20-30 minutes.
3
Then divide the dough into 45 'balls' of 18 grams each. Using a small amount of flour to prevent sticking, roll each 'ball' into a 'pancake' shape 2 mm thick while maintaining the symmetry of the circle.
4
Grate the cheese on a coarse grater, divide it into 20 grams each, shaping it into a 'ball' with your hands.
- Suluguni cheese: 1000 g
5
Place the cheese 'ball' in the center of the dough 'pancake' and tightly connect the opposite inner edges by moistening them with a brush and a little water, giving it a 'crescent' shape. To prevent the cheese from leaking during cooking, a decorative pattern is applied with a fork on both sides of the outer connection.
- Suluguni cheese: 1000 g
6
In boiling salted water, we drop five 'kveri'. Periodically, to prevent sticking, we stir with a wooden spoon and cook on low heat for 3-5 minutes after they float to the surface.
- Salt: to taste
7
You need to take the dumplings out of the water with a slotted spoon, let the excess water drain, and place them on a warm plate. Serve the 'kveri' hot with a piece of butter. Sour cream or matsoni can accompany it.