Dumplings with suluguni cheese - step-by-step recipe with photos

Prepared by: Marina Zolotseva

04/03/2016 Cooking time: 1 hour 0 min

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I would like to offer you a very simple option on how to prepare dumplings with suluguni cheese. Very tender dough and filling that literally melts in your mouth - it’s incredibly tasty.

What are dumplings

Ukraine is considered the birthplace of dumplings in their modern form. It is in this country that dumplings are found everywhere: in literature, cinema, on the menus of traditional restaurants and cafes, on the tables of housewives. But in fact, dumplings came to Ukrainian cuisine from Turkey - in the form of a dish called “dush-varu”. The Ukrainians slightly modernized the recipe, adapting it to their own food capabilities.

And now we know dumplings as a kind of curly “pies” made of thin dough with any fillings. They are not baked or fried like regular pies, but boiled or steamed.

The shape of dumplings is also special, traditional. To prepare them, the dough, rolled out into a thin layer, is cut into small circles or squares, the filling is placed in the middle and the edges are pinched.

Dumplings with cheese are delicious, juicy and piquant

There are many ways to tuck - from the simplest to the very complex, ornate ones. Each housewife has her own method. The main rule is that the tuck must be tight, without gaps through which the filling can “escape.”

Depending on the dough, the dumplings are either boiled or steamed. In the first case, they are dipped in boiling water for a few minutes, and when they float to the surface, they are removed from the pan. In the second case, the dumplings are laid out on a special stand with holes, and placed in a pan so that the surface is above the water level. The readiness of the dumplings can be determined by the change in color and consistency of the dough.

Ready dumplings are served topped with melted butter, any sauce or sour cream to taste, depending on what filling was used - sweet, fresh or salty.

Features of the dish

According to legend, khinkali appeared in the mountainous regions of Georgia. The shepherds took with them dough bags stuffed with juicy meat and broth. They were nutritious and delicious. Gradually, the dish spread throughout the Caucasus and even to other countries. There are many cooking recipes. The traditional filling is chopped lamb, but you can fill khinkali with cheese, potatoes, pumpkin, cottage cheese, and chicken.

Parallels are often drawn between Georgian khinkali and dumplings, manti or ravioli. After all, these are also dough bags with filling. But this dish has its own characteristics. Find out how manti differ from khinkali.

The main thing is filling. It should be juicy, so broth is always added inside. If you are preparing cheese khinkali with suluguni, you need ghee.
To prevent the filling from leaking out, khinkali have a special shape. They are collected in the form of a bag. You cannot press the cheese; air must remain inside. The ratio of filling and dough is 1:1.
The bag must have a lot of folds. They are made in a special way, not just by molding the dough around the cheese, but by laying the folds with the other hand. There should be at least 18-20 of them. Therefore, sculpting khinkali is an art; real craftswomen make up to 36 folds.
The tastiest thing is khinkali with suluguni cheese. But you can take any salty variety, as long as it melts easily.
You need to prepare enough cheese khinkali to cook it right away. After all, the juicy filling can make the dough soggy.
During cooking, cheese khinkali should not be stirred, otherwise they will tear and the filling will leak out. To prevent them from sticking, shake and turn the pan. To prevent khinkali from sticking together, you need to cook them in small portions in a wide saucepan.
People eat khinkali stuffed with suluguni cheese using their hands. You need to take it by the tail, carefully bite it and drink the juice. Then eat the whole bag, but without the tail. It usually remains a little soggy.

STEP-BY-STEP COOKING RECIPE

Knead stiff dough for kveri. Let it rest a little, meanwhile prepare the filling.

Grate Suluguni and Imeretian cheeses on a coarse grater, add egg whites, butter and flour. Mix the resulting mixture thoroughly.

Pinch off 40 g of dough, form into a ball and roll out thinly.

Place 40 g of the cheese mixture in the center of the resulting flatbread and form a kveri.

Boil in salted boiling water for 8 minutes over high heat. Serve hot, with melted butter.

Recipe provided by Mamiya Jojua, chef of the Kazbek restaurant.

Illustrations for the material: provided by the press service

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Source

Once we went to a khinkal restaurant for lunch and was surprised to see dumplings with suluguni on the menu! I had no idea that such things existed :)) I decided that I would definitely cook them for my children at home, since everyone in our family loves suluguni very much. The children appreciated their mother’s efforts and said: “Wow, delicious. "

big breakfast

Dumplings with potatoes and mushrooms

Recipe by Evgeny Alexandrov, chef of the Pechorin cafe

Photo: cafe Pechorin

1 brioche (60 g)
2 pork sausages
50 g champignons
60 g tomatoes
70 g white beans
30 g halloumi cheese
2 eggs
Onion
Black pepper
20 g bacon
Cilantro

For champignons (50 g per 1 serving):

150 g raw champignons
10 g shallots
5 g butter
sprig of thyme

Tomatoes (60 g per 1 serving):

200 g tomatoes
5 g garlic
Olive oil
2 g thyme
4 g sugar

White beans (70 g per 1 serving):

200 g canned beans in tomato sauce
10 g parsley
A couple of drops of Tabasco sauce
Salt and sugar

Article on the topic

Scrambled eggs, shakshuka or omelette. Cooking breakfast from eggs

Step 1. Cut the champignons into 4 parts. Fry finely diced shallots in butter, add thyme and mushrooms, fry until golden brown, then bake in the oven at 200 degrees for 5 minutes.

Step 2. Scald the tomatoes (you can burn them with a torch, if you have one), remove the skin and cut into 6 pieces. Finely chop the garlic, transfer to the tomatoes, add salt, sugar, thyme and olive oil. Bake in the oven at 200 degrees for 10 minutes.

Step 3. Simmer beans, parsley, Tabasco over medium heat for 10 minutes, add salt and sugar.

Step 4. Fry the bacon in vegetable oil.

Step 5. Fry the sausages until golden brown.

Step 6. Boil poached eggs.

Step 7. Fry the cheese. Warm up the tomatoes and champignons.

Step 8. Place everything on a heated plate.

Should I make some dumplings? Recipe with potatoes and suluguni

Today we’ll talk about a dish that is very beloved in the western part of Transcaucasia, especially in the historical region called Megrelia. We present a simple step-by-step recipe with photos, with which you can easily prepare Georgian dumplings with suluguni cheese, better known as “kvari”. This particular dish is one of singer Diana Gurtskaya’s favorites, believe me, it can become a signature dish in your family, you just have to try it.

— Cooking time: 40 minutes — Number of servings: 4 servings — Utensils you will need: saucepan

Sulguni cheese

Category: Other> Cheese

3 ingredients

Imereti cheese, which is made according to the recipe https://www.povarenok .ru/recipes/show/956 39/, has been sitting for 3 days, it’s time to make suluguni from it

Cut the cheese into cubes and place them in a large bowl (small basin). At this time, heat the water on the stove to 80-90 degrees.

Pour hot water over the cheese cubes. They start to melt

Arm yourself with two wooden spoons...

tags: snack breakfast suluguni cheese

How to cook dumplings with raw potatoes and cheese

Before cooking, make sure you have the necessary ingredients.

For the test

Memo: A 250 ml glass holds approximately 160 grams of flour, and a 200 ml glass holds approximately 130 grams of flour.

For filling

Step by step recipe

The hotter the water for kneading flour, the more elastic and tender the dough for dumplings. Then it is easier to work with him in the future. The flour must be sifted.

This type of filling adds a subtle, piquant taste to the dumplings. You will need the following ingredients:

Step by step recipe

The most delicious way to enjoy dumplings is with Adyghe cheese and sour cream. Delicious!

Useful tips and tricks

The following tips will help make the dish under discussion especially tasty:

if you use fresh Adyghe cheese, then the filling for dumplings will be more tender and soft, but if you use slightly smoked cheese, the treat will turn out darker in color and with a bright, rich taste;
if it is inconvenient to roll out a large layer of dough at once, then you can first make “sausages” out of it, then cut each one into pieces and roll out these pieces;
to get dumplings with a wavy edge, you should first form each one into a crescent, and then, using Chinese chopsticks, lift the edge and press it to the base (several such “presses” are made);
in any recipe you can use two types of flour at once - premium and first grade, then you will need slightly less of it;
To make the cheese filling tastier, you can add any spices to it, as well as garlic - both fresh and dried/granulated;
If there is not enough Adyghe cheese in stock, it can be mixed with other types of dairy product, as well as with cottage cheese.

Dumplings with Adyghe cheese are prepared according to several dozen recipes. Not only the classic way, but also with the addition of cottage cheese, other types of cheese, spinach, and mint to the filling.

How to cook “Dumplings with Suluguni cheese”

1. The dough is prepared quite simply. Beat the eggs into a deep bowl and add salt. Pour in water and add some of the sifted flour.

2. Start stirring vigorously, gradually adding flour.

3. Then transfer it to the work surface and knead thoroughly with your hands. The dough should turn out stiff, but at the same time quite elastic, so that dumplings with suluguni cheese at home are not rubbery.

4. Grate the cheese on a fine grater.

5. Roll out a small piece of dough and use a cutter or glass to cut out circles. The dough should be rolled out quite thin.

6. Place the filling in the center and seal the edges tightly. It’s convenient to do this with a fork, but you can also cover them with a pigtail, for example.

With cottage cheese

Dumplings with Adyghe cheese, the recipe for which will surely appeal to lovers of quick and simple dishes, can be made even more tasty and healthy by diversifying the filling. To do this, cottage cheese will also be added to the dish. It is mixed with cheese shavings.

In general, any cottage cheese is suitable

But it is important that the dairy product does not turn out to be too liquid. Otherwise, it is better to put it in gauze and hang it to drain excess liquid.

The released whey can later be added to pancake dough.

What ingredients will you need?

For the dish you need to take:

flour - 3 tbsp. (dishes volume – 230 ml) + a small amount for rolling out the base;
egg – 1 pc. (for dough) + 1 pc. (For filling);
cottage cheese and Adyghe cheese – 180-200 g each;
water - 1 tbsp. (boiled, cooled to room temperature);
salt – ½ tsp;
dill and parsley (fresh) - 1 small bunch each.

You can also use spices for this recipe (for the filling). A mixture of ground colored peppers or just white and black peppers work well.

Step-by-step cooking process

The cooking process includes several stages:

First, be sure to pass the flour through a sieve.
Afterwards it will be poured into a wide bowl in a heap in the middle. A recess is created in the center of this structure.
The egg is broken into a glass. Water is poured to the very top of the dish. The liquid temperature should be approximately 35-40 degrees. The mixture is salted and mixed well.
The mixture from the last step needs to be carefully poured into the middle of the flour slide. In this case, it will be convenient to mix the components with a fork. When it becomes difficult to work with such cutlery, you can start using your hands. The result should be a pleasant soft base that does not stick to your fingers. If you happen to have a bread machine with the appropriate function in your house, you can speed up the dough kneading process by using it. This will greatly simplify the cook's task.
The resulting base is covered with a bag or a clean natural towel and left on the table for about 35-45 minutes.
For the filling, Adyghe cheese is grated. You should get medium-sized chips. Afterwards it is mixed in a deep container with cottage cheese. You can first mash it with a fork or break the lumps with your finger.
Salt and a raw egg are then added to the resulting filling mixture. She's salty. And pepper or other spices are added as desired.
The greens are first washed and dried. Afterwards you need to chop it finely. It is allowed to take either a mixture of dill and parsley, or just one.
When the chopped greens are mixed with the cheese and curd mass, the filling will be completely ready. You can use it further.
The dough should be rolled out into a thin layer. The optimal base thickness is 1-1.5 mm. If it is difficult to work with the entire volume of dough at once, you can divide it into parts, and only then roll out each one. While one is being processed, the rest must be covered with film so that they do not become airy.
Neat circles of the desired diameter are cut out from the already rolled base. If the hostess does not have a special device at hand for this, you can even take a wine glass. A serving mold with a diameter of 6 cm works well.
The filling is placed in the middle of each piece. All that remains is to pinch the edges of the dumplings in any convenient way.

Rules for serving dishes, decoration

It is convenient to steam the resulting dumplings in a slow cooker. To do this, pour water into the bowl of the device according to the instructions. An oiled steamer container is placed on top. It is best to take butter fat for it. Then the dumplings will definitely not stick during the process.

All that remains is to lay out the fillings in the container and close the “kitchen helper” with a lid. You should not cook more than 12-14 pieces at a time. The device selects the steam cooking mode. You can simply cook them in a program intended for soup, in salted water.

Dumplings with bacon and garlic, baked with cheese

Haven't you heard of dumplings yet? These are small pieces of simple dough that are boiled and served with various sauces, even cottage cheese and raisins. Probably everyone remembers how the sorcerer Pot-bellied Patsyuk from Gogol’s famous “evenings on a farm near Dikanka” happily devoured this wonderful dish. Get ready to immediately shoo everyone at home from the kitchen, because the smell from this dish is simply stunning...

Dough:

For one serving of dumplings:

Preparation

Cooking Georgian dumplings kvari

1. Prepare the filling, to do this, grate the suluguni cheese on a coarse grater, add salt if necessary until it has a noticeable salty taste (be careful, suluguni is often quite salty, especially store-bought).

2. Add seasonings to the cheese and stir. If the filling turns out crumbly, then add water so that you can form lumps when forming the kvari.

3. Now do the dough. Sift flour into a bowl, add salt, break eggs.

4. Add water little by little and stir with a spoon. When the dough is firm enough, knead with your hands until it stops sticking.

5. Dust the table with flour and roll out the dough into a thin layer. Cut out circles using a large cup.

6. Fill the kvari like regular dumplings. And now the most important thing! Go along the sealed edges, forming a quarry comb or accordion. To do this, take the dough with three fingers (one above the dough, two below) and squeeze, forming a bend. And so on along the seam until the end of the dumpling. Over time, you will get the hang of it and you will immediately pinch the kvari with accordion combs.

7. Cook the kvari for about 7 minutes in lightly salted water, like regular dumplings.

8. Place on a plate, drizzle with butter. Serve with sour cream.

Bon appetit and delicious brews!

Kvari - Georgian dumplings. In Georgia, this dish is especially revered in the western region of Mengrelia. The filling in kvari is necessarily cheese, although some additives are allowed, such as pumpkin or herbs.

In Georgia, kvari is traditionally prepared with a mixture of Imeretian pickled cheese and suluguni, and in Abkhazia, feta cheese with the addition of cilantro seeds (tsibra) is used for the filling.

But where Imeretian cheese cannot be found, as an option, prepare the filling from a mixture of Adyghe cheese and suluguni. Or from one suluguni, it will taste best!

Making kwari is not difficult; it is more difficult to learn how to pinch, forming traditional “scallops”, squeezing the edge of the dough with three fingers (one at the top, two at the bottom). Kvari is usually served with sour cream or matsoni. The cheese inside the dough should be slightly melted, which creates a special, unique taste.

Calorie content of foods possible in the dish

Flour – 325 kcal/100g
Fortified whole durum wheat flour – 333 kcal/100g
All-purpose whole durum wheat flour – 364 kcal/100g
Cereal flour – 348 kcal/100g
Suluguni – 290 kcal/100g
Peasant unsalted butter – 661 kcal/100g
Peasant salted butter – 652 kcal/100g
Amateur unsalted butter – 709 kcal/100g
Butter 82% – 734 kcal/100g
Ghee – 869 kcal/100g
Salt – 0 kcal/100g
Water – 0 kcal/100g
Egg yolks – 352 kcal/100g

Calorie content of foods: Flour, Egg yolks, Water, Salt, Butter, Suluguni

Kvari recipe:

Then everything is as usual. Pinch off small pieces of dough and roll out fairly thin. Place the filling in the middle and seal the edges.

Place a pan of water on the fire, add salt and 2 tablespoons of vegetable oil. When the water boils, add the kvari and cook until tender. Serve the finished kvari with butter and sour cream.

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How will it look like? Kvari

Kvari are Georgian dumplings with suluguni cheese. They are very tasty, juicy and cheesy. It’s not at all difficult to cook, but it turns out delicious both hot and cold. Help yourself!

Category: Hot dishes › Flour dishes › Dumplings

Ingredients for Kvari:

Try cooking together

Other preparation and filling options

To diversify the dish, we can safely experiment with the filling. Add any cheeses you like (most importantly, salted ones). For example, achma with feta cheese will be very tasty: it will have an unusual and spicy taste.

Don't forget that cheese goes well with mushrooms. Therefore, we are not afraid to add them to our filling. Mushroom pies have always been distinguished by their special taste; they will certainly decorate your holiday table. Also, if we wish, we can make our dish softer - sour cream (4 tablespoons is enough) and herbs (you can add a couple of small sprigs of dill) will help us with this.

What are dumplings

And now we know dumplings as a kind of curly “pies” made of thin dough with any fillings. They are not baked or fried like regular pies, but boiled or steamed.

Ready dumplings are served topped with melted butter, any sauce or sour cream to taste, depending on what filling was used - sweet, fresh or salty.

How to cook dumplings with suluguni, step-by-step recipe with photos

In addition to suluguni, it is customary to add a second type of cheese to the filling, it should be Imeretian, but I haven’t seen one on sale, so I took Adyghe. I prepared choux pastry, it is tender, tasty, molds well, and is elastic. I also really liked two types of dough for dumplings: Elena from Kyiv [dumplings with cottage cheese, https://kamelenta.ru/recipe/119-vareniki-s-tvorogom] and Kamelena [dumplings with potatoes, https://kamelena .ru/recipe/Vareniki-s-kartoshkoj/]. Just reduce the amount of dough from these recipes by half. From this amount of ingredients I got 30 dumplings!

Instructions

1 serving 30 minutes 4 steps

Ingredients:

Wheat flour 150 g
Filtered water 65 ml
Suluguni cheese 100 g
Sour cream for serving
Parsley for decoration
Salt to taste

STEP 1

For the dough: in a bowl, mix the sifted wheat flour with salt. Add warm boiled water. Knead the dough by hand for a long time, first in a bowl and then on the table (without adding flour). The dough should be homogeneous and tight. Place the dough in a bowl, cover with film and leave at room temperature for 1 hour.

Step-by-step recipes for dumplings with cheese

Classic

We'll start with the classic, simplest recipe. You already know how to prepare the dough.

For the filling you will need:

With Adyghe cheese and herbs

Adyghe cheese has a very soft, piquant taste, unique to it. Now this cheese can be bought in almost any grocery store or supermarket. Don’t forget also about greens: according to the rules of Caucasian cuisine, there should be a lot of it in any dish, including dumplings.

We suggest you prepare such dumplings from dumpling dough, which is not much different from the one described above, except that there are two eggs in it, not one.

So, take the following products:

For the filling you will need:

Georgian with Suluguni

This dish is national in Georgia and is called kvari.

With kachkaval, baked in the oven

This Bulgarian sheep cheese has an unusual spicy taste. We will prepare dumplings with kachkaval (kashkaval) according to the traditional recipe of Bulgarian cuisine, in which they are called burekitos. The dough for them should be crumbly, and we will bake the dumplings in the oven.

For the test take:

Products for filling:

You will also need sesame seeds for sprinkling and a beaten egg to give the dumplings a glossy surface.

You can use not only kachkaval, but also feta cheese in a 1:1 ratio.

With added cottage cheese

We will make these dumplings from choux pastry mixed with boiling water.

If there are too many dumplings, you can freeze some of them - they keep well in the cold.

With cheese and potatoes

The peculiarity of these dumplings is that they are filled with potatoes and fried. But this recipe will require your attention and patience: there is a risk that dumplings with cheese and potato filling will not turn out right away.

With cheese and ham

These dumplings will become one of your family’s favorite main dishes. Their beauty is that they are universal: cook them if you want, fry or bake them if you want. Serve it on the table for dinner, and take it with you to work or school.

Let's take the usual dough, from the classic recipe, and for the filling you need the following products:

With pumpkin and ricotta

This recipe is for real gourmets, connoisseurs of haute cuisine. They need regular, classic dough. When you prepare it, keep in mind that you should get 800 grams of product.

The beauty of these dumplings is in their filling. This is where you will have to try not only in cooking, but also in finding ingredients. Believe me, the effort is worth it!

Are you afraid of so many products? Oh, have you already purchased it? So, it's time to start cooking. Be patient and have a good mood.

These dumplings can be served on holidays, and your guests will surely be delighted!

Ingredients:

flour - 3 cups;
water - 100 milliliters;
sour cream - 3 tablespoons;
salt, soda - a pinch;
Adyghe cheese - 100 grams;
greens to taste.

Dumplings with cheese and herbs. Step by step recipe

In a saucepan, mix water with flour with the addition of salt and soda. Add sour cream and knead the dough.
Cover the dough with a towel and leave for half an hour.
Meanwhile, grate the cheese and chop the herbs into it. Stir.
After half an hour, we make dumplings, roll out the dough and squeeze out circles for dumplings using glasses, put the filling and wrap the dumplings.
Boil water in a saucepan over a fire and add a little salt. And cook in batches until tender, about 7 minutes, until they float.
Fry in a frying pan with butter for up to 10 minutes.

Tartlets with mushrooms and cheese
So our dumplings are ready. Just look, thanks to frying in butter, they are rosy and appetizing. I just want to invite the whole family to the table and try these beautiful dumplings. Bon appetit from “Very Tasty”! And next time we will prepare dumplings with potatoes or the most tender steamed dumplings!

It’s hard to imagine a hearty lunch or dinner without your childhood favorite dumplings. Today we will learn how to make dumplings with cheese, cottage cheese and herbs according to recipes that have received universal recognition from good housewives.

Lazy dumplings with cheese

If you want to remember the taste of childhood, then this recipe for lazy dumplings suits you like no other.

cottage cheese – 250 g;
hard cheese of choice – 100 g;
flour – 8 tbsp;
sugar – 2 tbsp;
salt – 1 tsp.

First, grate the cheese, add cottage cheese, salt and sugar. In a separate bowl, knead the dough from boiled water and flour, roll it out and divide into equal pieces using a glass or knife. Next, we make dumplings, filling the dough with filling. Now the dumplings with cottage cheese and cottage cheese are ready. Store in the freezer on a floured surface.

The following recipe for dumplings is suitable for lovers of both homemade Adyghe cheese and Suluguni cheese.

Dumplings with Adyghe cheese

flour – 750 g;
chicken egg – 1 pc.;
water – 250 ml;
cilantro – 1 bunch;
Adyghe/Suluguni cheese – 150 g.

Prepare the dough from water, flour and beaten egg. Mix thoroughly, leaving no lumps. Place grated cheese and chopped cilantro in another bowl. Don't forget to add salt to taste. Next, the method of preparation and storage is as in the recipe for lazy dumplings.

Now we are ready to get acquainted with the recipe for dumplings with cheese, cottage cheese and herbs.

Dumplings with cheese and herbs

water -250 ml;
dried dill - a small bunch;
salt – 1 tsp;
flour – 500 g;
cottage cheese – 100 g;
cheese – 100 g;
feta cheese – 100 g.

Now we will summarize the question of how to properly prepare dumplings with cheese. First, knead the dough from water, flour, eggs, salt and chopped dill. Then we make the filling: grate the cheese, add feta cheese, dill and cottage cheese, mix thoroughly. We roll out the dough in a way we already know and make dumplings. It is better to serve the finished dish in sour cream or garlic sauce.