Dish

Leteči žganci

Flying Dumplings with Chicken

Leteči žganci is made by mixing buckwheat flour with hot water and kneading it into a dough. The dough is then rolled out and cut into small pieces, which are boiled in salted water until they float to the surface. The cooked žganci are then served with a variety of toppings, such as bacon, sauerkraut, or cheese. This dish is high in fiber and protein, making it a great option for vegetarians and vegans.

European cuisine› Alpine cuisine› Slovenian cuisine

Meat Dish› Poultry Dish› Chicken Dish

Origins and history

Leteči žganci has been a staple in Slovenian cuisine for centuries. It is believed to have originated in the mountainous regions of Slovenia, where buckwheat was a common crop. The name "leteči" means "flying", and refers to the way the small pieces of dough float to the surface of the boiling water when they are cooked.

Dietary considerations

Vegetarian, vegan, gluten-free

Variations

There are many variations of Leteči žganci, some of which include adding herbs or spices to the dough, or using different toppings such as mushrooms or onions. Some recipes also call for the žganci to be fried in butter after they are boiled, which gives them a crispy texture.

Presentation and garnishing

Leteči žganci is typically served in a large bowl with the toppings arranged on top. The dish can be garnished with fresh herbs, such as parsley or chives, and a sprinkle of paprika.

Tips & Tricks

To make the dough easier to work with, try adding a small amount of oil or butter to the mixture before kneading. You can also experiment with different toppings to find your favorite combination.