Georgian-Style Potato Dumplings with Cheese (კარტოფილის მურაბალი კალახი)

Ingredients

In the original Slovak dish, Bryndzové halušky, the dumplings are made with a mixture of grated potatoes and flour, and are served with a sheep cheese sauce. In the Georgian adaptation, the dumplings are made with mashed potatoes and filled with cheese, and are typically served without a sauce. We alse have the original recipe for Bryndzové halušky, so you can check it out.

• 4 large potatoes, peeled and boiled (800g / 1.76 lb) 4 large potatoes, peeled and boiled (800g / 1.76 lb)
• 1 cup all-purpose flour (120g) 1 cup all-purpose flour (120g)
• 1/2 teaspoon salt 1/2 teaspoon salt
• 200g sulguni cheese or feta cheese, cut into small cubes 200g sulguni cheese or feta cheese, cut into small cubes
• Butter, for serving Butter, for serving
• Fresh herbs, for garnish (optional) Fresh herbs, for garnish (optional)

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 12g (7g saturated)
• Carbohydrates: 57g (2g sugars)
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Mash the boiled potatoes until smooth.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, flour, and salt. Mix until a soft dough forms.
3. 3.
   Divide the dough into small portions and shape each portion into a ball.
4. 4.
   Flatten each ball and place a cube of cheese in the center. Fold the edges of the dough over the cheese and seal it, forming a dumpling.
5. 5.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water.
6. 6.
   Cook the dumplings for about 5-7 minutes, or until they float to the surface.
7. 7.
   Using a slotted spoon, remove the dumplings from the water and transfer them to a serving dish.
8. 8.
   Serve the Georgian-style potato dumplings with cheese hot, drizzled with melted butter and garnished with fresh herbs if desired.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender and easily mashable. Avoid overcooking them, as they may become too watery.
• Sulguni or feta cheese — Cut the cheese into small cubes to ensure even distribution inside the dumplings. If using feta cheese, choose a variety that is not too salty.

Tips & Tricks

• To prevent the dumplings from sticking together, lightly dust them with flour before cooking.
• Serve the dumplings immediately after cooking to enjoy them at their best texture.
• Experiment with different types of cheese for the filling, such as mozzarella or cheddar, for a unique twist on the traditional recipe.
• Add a touch of garlic or herbs to the mashed potato dough for extra flavor.
• Leftover dumplings can be reheated by pan-frying them in butter until golden and crispy on the outside.

Serving advice

Serve the Georgian-style potato dumplings with cheese as a main course, accompanied by a fresh salad or pickled vegetables. They can also be enjoyed as a comforting snack or appetizer.

Presentation advice

Arrange the dumplings in a bowl or on a plate, drizzle them with melted butter, and garnish with fresh herbs, such as parsley or dill, for a pop of color.