Kveri - Megrelian dumplings

Kveri - Megrelian dumplings

Category: Dishes from cereals and flour products

Kitchen: georgian

Ingredients
Flour	2 tbsp. and then how much will it take
Warm water	1 tbsp.
Egg	1 PC.
Vinegar 9%	1 tbsp. l
Salt	0.5 - 0.7 tsp
Sugar	1 tsp
Young cheese (Adyghe and Suluguni)	600 g
Butter	50 g

Cooking method

• Kveri - Megrelian dumplings with young cheese, usually with suluguni. But the suluguni that is sold in our store is very far from the original homemade cheese, so I make kveri with slightly salted Adyghe cheese or half with store-bought suluguni. Kveri also differ in size - they are slightly larger than traditional dumplings.
• If you are lucky enough to buy good suluguni in the market, then make sure that they are not very salty. In this case, it can be slightly soaked in cold water.
• Dumplings with purely Adyghe cheese are no less tasty, and I often make them of the usual shape with a pigtail and of the normal usual size.
• If you try dumplings with Adyghe cheese, I am sure that you will make them, like us, much more often than with cottage cheese.
• - Making the filling. Take Adyghe cheese and suluguni (1: 1), wipe with a fork in a bowl, add a piece of butter, mix well.
• - We make the dough according to your favorite recipe, preferably with an egg. I chose this recipe, we liked the dough! https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=82718.0
• - We measure out pieces the size of a walnut (15 - 17 g), roll out a circle, put the filling, without sparing, fasten the edges and make a scallop with three fingers. We spread it on a floured surface. Let the square lie down for a while.
• - Cook kveri in a wide saucepan in salted water, dipping it into boiling water, after surfacing for two to three minutes over low heat.
• - Serve kveri with sour cream, yogurt or butter.
• It's so delicious .....!
• 
• 

The dish is designed for

28 pieces

Note

Try to make dumplings just with Adyghe slightly salted cheese, as one friend of mine said - it's just obscenely delicious!
Thanks to our friend Mikhail K., who at one time introduced me to real Georgian and Megrelian cuisine, table customs and wonderful people!
P.S. While preparing the tablet for photography, a fly sat on the dumpling, and a stray cat came with four kittens, whom she brought to us for dinner after her first single visit yesterday! I think this is a good sign!

[Rada-dms]

Rada-dms, mmmmm, how delicious!

The dumplings are delicious, the plate is beautiful.

[Babushka]

Babushka, + Gala +, they are really very, very tasty! And a plate from the sushi set Thank you girls for stopping by at such a late hour! And then somehow something was not enough, the dumplings ate, and there is no one to talk to, everyone is asleep. And I want Georgian polyphony!

What beautiful Kveriki, Radochka! Granny also cooked dumplings with salted cheese, so they taste better for me than with sweet ones. Thank you for the beauty, tomorrow I will make a tasty treat, but with homemade fresh salty cheese. ayda-rara-rara-rampa, tam-darara-darampa, hey-ya, hey-ya ..

[lu_estrada]

lu_estrada, finally ! At least there is someone to sing with, but then I sit, I sit, and the seditious thought: "And can I still cook?"
I would even say, tara-tararampa!

ahaa, we sang and danced!

[lu_estrada]

lu_estrada, oh, live! that would be annealed! Maybe when it will come true!

boom nadissa, Radochka!

Delicious! I love dumplings with cottage cheese and soft cheese. Thank you for reminding me - I'm taking it as a bookmark!

Rada-dms, how delicious !!!!! I take it away in a bookmark and will definitely try to organize this delicious meal at the weekend !!!!!

[Admin]

Admin, Tanya, try to make a little only with Adyghe cheese and butter, this composition is self-sufficient. I somehow added greens to the Adyghe cheese, and it was not that - I interrupted the creamy taste! But when with feta cheese and cottage cheese, sometimes I put greens :)

while I was sleeping, here such beauty was cooked! my mother and her husband have not yet moved away from cutlets and borsch with currant juice, such dumplings will be a control shot. Olga thank you so much for your recipes, for the first time I heard praise from my mother

[Matilda_81]

Matilda_81, for what recipe the praise ?!

For borscht and kakleta. The curds in the borscht were very refreshing, they added goat's milk curd to the cakes, the family ate what was cracking behind the ears!

[Matilda_81]

Matilda_81, so why are you silent - that, right bvls on the soul! And they were not too lazy to cook !!! : girl_love: Thank you !!! At least a little the mood has risen !!!

What dumplings
We don't have suluguni, .. Adyghe cheese, too ... there is a similar manuri called ... something to make of it ... and add mozzarella.
Russian ladies who live here say that it somehow resembles a little suluguni ..

[Mirabel]

Mirabel, of course, but the filling should not be too salty and liquid, and add a little oil, then you can eat without oil! But we eat with butter anyway!

And by the way, their size is good for them!

[Rada-dms]

Rada-dms, But is mozzarella salty? I understand that the filling should be slightly salty. was in Georgia not once and ate something like that. But I forgot about this deliciousness.
Thank you for reminding!

[Mirabel]

Mirabel, no, I wrote about the fact that if you use another cheese, which I do not know!

[Rada-dms]

Rada-dms, Yes, like Manuri is not very salty. Should the filling be similar to khachapuri?

[Mirabel]

Mirabel, yes, not liquid and slightly salty. Or, in general, normal salinity :) I did just these with the Adyghe in half from the pseudosuluguni of the Umalat company, it turned out almost not salty, I liked it.

[Rada-dms]

Rada-dms, All is clear, thank you! I plan to do it the other day with potatoes and I will make these for a test.

here are my Mingrelian


made with Adyghe cheese. my husband liked it, and the kid said, they are salty), used to with sweet curd)

What fish are in the sea! Well, the sea is salty! So everything on the topic of the sea worked out!
Actually, the Adyghe cheese is absolutely bland! Maybe the butter was salty?

yours may be unleavened, but I tried the cheese myself, so it is something between cottage cheese and cheese. in general, lack of cheese)) and salty

[Natkamor]

Natkamormaybe Ossetian?

maybe) I didn't ask him for nationality))

maybe) I didn't ask him for nationality))

Thanks for the dumplings. Both the dough and the filling are delicious.

Thanks for the dumplings. Made with Adyghe cheese. Delicious!

[DOBA]

DOBA, I am very glad that I liked the recipe, I continue to make them often, it's just a godsend - a lifesaver when there is no time to make a complex filling Believe it or not, but I already have new filling ready! Now I will make the dough and go ?, a new batch! True, there will also be meat.
Thank you very much for writing in the subject of the result !!!

Thank you for the interesting recipe, be sure to bookmark, we don't have Adyghe cheese, but we'll try to replace it with something, plus for the idea, and a delicious recipe !!!

[lettohka ttt]

lettohka ttt, and what can be replaced?

Well, for example, feta cheese :-) :-) :-) can be slightly salted, we have this stuff in bulk in Moldova :-) :-) :-)

[lettohka ttt]

lettohka ttt, slightly salted will do, or maybe there is something like suluguni, but add a little oil to the filling !! Eh, Moldova !!! I love a lot of Moldovan cuisine!

[Rada-dms]

Rada-dms, kind soul, fed everyone! Thanks for the recipe! Sooo want to cook your dumplings (and always with that dough)! Looking forward to the weekend!

Thank you Radochka suluguni, it turns out we have :-) :-) specially looked :-) :-) :-) I will definitely try it strictly according to the recipe

[Rada-dms]

Rada-dms, thanks for the yummy!
From the remains of the dough, 20 pieces of square were obtained.
A piece of suluguni in the filling, the remainder of the vats + a little butter. I specially made matsoni for them.
This is my mixing of cuisines. But vskuuusnoo

[OlgaGera]

OlgaGera, thanks for reporting the result! ! For some reason I make them in the country, in the summer! And then after your report I wanted to! Only now we have problems with the good suluguni, the last time I bought a real one in "YOUR HOUSE" And what do you take?

Good. It is better to buy real suluguni in the markets - everything that is sold in the markets was not lying around: yes: My father-in-law is Georgian and knows a lot about their cuisine. We buy suluguni at the market in Kupchino. brine circles. They do it somewhere in the Leningrad region. The price is not cheap. oh I didn't see that you are in Moscow

[Rada-dms]

Rada-dms, bought at a farm store. Lightly salted. I wanted to fry, but changed my mind.
Two years ago I bought it at the Doromilovsky market. There was always a wide choice and I had my own lady. She always took suluguni and smoked.
Eh .... and now, yes the problem
When I made the filling, I had to guard it and drive away those who wanted to eat it like this, without clothes

My husband was the first Mingrelian, in his homeland this dish is called kvari (kwamkvari), it is not made in the form of dumplings, but the round rolls roll like on pies, pinch in the center, turn over and flatten into a flat round (super written). And there is a must with spicy adjika - there is a contrast to the almost fresh, not salty kvari and pepper. And in the absence of homemade cheese, I make from "Russian" or "Poshekhonsky". The approximate proportion is 1 kg of dumplings: 1 kg of cheese.

And you must eat with spicy adjika

May be.
But I eat with sour yogurt, I can also sprinkle sugar on the square, I like it. And I don't eat spicy foods.
Husband just eats with butter or butter + adjika
The son likes to pour them yogurt with crushed garlic and salt.
Perhaps this is already a matter of taste. The grandson summed up - boiled khachapuri. Brew more

Oh, what an amazing recipe !!!! Thank you.

[OlgaGera]

Good. It is better to buy real suluguni in the markets - everything that is sold in the markets was not lying around: yes: My father-in-law is Georgian and knows a lot about their cuisine. We buy suluguni at the market in Kupchino. brine circles. They do it somewhere in the Leningrad region. The price is not cheap. oh I didn't see that you are in Moscow

I agree with this one hundred percent! I have just found a point on the market where there is just the perfect suluguni for these dumplings!

Added on Tuesday 17 Jan 2017 07:48 PM

My husband was the first Mingrelian, in his homeland this dish is called kvari (kwamkvari), it is not made in the form of dumplings, but the round rolls roll like on pies, pinch in the center, turn over and flatten into a flat round (super written). And there is a must with spicy adjika - there is a contrast to the almost fresh, not salty kvari and pepper. And in the absence of homemade cheese, I make from "Russian" or "Poshekhonsky". The approximate proportion is 1 kg of dumplings dough: 1 kg of cheese.

Nika, thanks for the new information! And then these cakes are also boiled, steamed or, as usual, in water? Let's try to eat in adjika, while we are in Russian with metankof and butter! Eh, I will have to repeat, I haven't done it for a long time!

Added on Tuesday 17 Jan 2017 7:50 PM

OlgaGera, Lel, I apologize for not reacting in time ...: friends: I just went by accident, there are so many incentives to cook again, and now there is a suitable cheese!

Added on Tuesday 17 Jan 2017 7:52 pm

Oh, what an amazing recipe !!!! Thank you.

Irisha! Make it for a test, we never stop at one tab, we immediately have to cook the second batch!

And I haven’t seen such a recipe before!
I'll do it tomorrow!

[ir]

ir, Irish, try it! The taste is highly dependent on the quality of the cheese!

[Rada-dms]

Rada-dms, I read and smile. Painfully familiar from childhood photography. More precisely, of course, not your photo, but curd dumplings, with salted cottage cheese, served with butter and sour cream... This is how my grandmother cooked. I don't know where she got THIS method of cooking - she was born and raised in the city of Gorky, got married, however, she traveled a lot with her husband around the country - my grandfather was the head of a construction org-and. And I didn't understand for a very long time HOW you can eat dumplings with sweet cottage cheese. My grandmother has been gone for a long time, but she gave me a LOT in terms of understanding, attitude to life (in my family, alas, everything was not at all rosy).She loved to cook very much and with great love and soul, loved to treat everyone very much, she cooked excellently, I think it was from there that I love all this, to the kitchen as something warm, sincere, homely. I didn't have it at home.
Thank you so much for the theme and photo, inspired.