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Dumplings in water and butter with suluguni

Vareniki with Suluguni Cheese, Water-and-Butter Dough

An unusual filling that makes these dumplings one of a kind. We'd always made vareniki with potato, cottage cheese, or mushrooms — but then I came across a recipe for cheese-filled ones and decided to give it a try. They turned out simply fantastic. You can use your favorite hard cheese; I love suluguni (a Georgian brined cheese), so that's what I used. I'd suggest you try them too.

Maria Kruus

Recipe author

Dumplings in water and butter with suluguni

Composition / ingredients

Servings:

Flour

Egg yolks

Water

Salt

Butter (melted)

100

Salt

Butter

Suluguni

300

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 11 g

Fats 30 % 17 g

Carbohydrates 51 % 29 g

313 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 50 min

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First, make the dough. Pour the flour into your mixing bowl and mound it into a little hill. Make a well in the center and pour in water that you've salted ahead of time. Add the egg yolk and knead the dough. Roll it out into a sheet and cut out rounds — I use the rim of a drinking glass. Now make the filling: grate the cheese, add the butter, and season with salt. Mix until smooth, then fill each round. Pinch the edges shut. Cook the cheese vareniki for about 10 minutes in salted boiling water. Serve them with butter melted in a water bath. Enjoy!