Slovenian Buckwheat Dumplings with Savory Filling

Ingredients

• 2 cups (250g) buckwheat flour 2 cups (250g) buckwheat flour
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (240ml) water 1 cup (240ml) water
• 4 slices bacon, diced 4 slices bacon, diced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• Salt and pepper, to taste Salt and pepper, to taste
• 4 tablespoons unsalted butter, melted 4 tablespoons unsalted butter, melted
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 kJ
• Fat: 15g (7g saturated)
• Carbohydrates: 50g (2g sugars)
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, and salt. Gradually add water and knead until a smooth dough forms. Let the dough rest for 30 minutes.
2. 2.
   In a skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside. In the same skillet, sauté the chopped onion until translucent.
3. 3.
   In a bowl, combine the cooked bacon, sautéed onion, chopped parsley, and thyme leaves. Season with salt and pepper to taste.
4. 4.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut the dough into squares or circles, approximately 3 inches in size.
5. 5.
   Place a spoonful of the filling in the center of each dough square or circle. Fold the dough over the filling and press the edges to seal.
6. 6.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
7. 7.
   Remove the cooked dumplings from the water using a slotted spoon and transfer them to a serving dish. Drizzle with melted butter and garnish with fresh parsley.
8. 8.
   Serve the Ajdovi krapi warm and enjoy the delicious flavors of Slovenian cuisine.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use pure buckwheat flour for an authentic taste. Avoid using buckwheat pancake mix, as it may contain additional ingredients.
• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor.
• Fresh herbs — Use fresh parsley and thyme for a vibrant and aromatic filling.

Tips & Tricks

• If the dough is too sticky, add a little more all-purpose flour while kneading.
• To save time, prepare the filling in advance and refrigerate until ready to use.
• Serve the Ajdovi krapi with a dollop of sour cream for an extra creamy touch.
• Experiment with different fillings such as mushrooms, cheese, or spinach to create your own variations.
• Leftover dumplings can be reheated in a skillet with a little butter for a delicious next-day meal.

Serving advice

Serve the Ajdovi krapi as a main course accompanied by a fresh green salad or steamed vegetables. They can also be served as a side dish alongside roasted meats or grilled sausages.

Presentation advice

Arrange the Ajdovi krapi on a platter, drizzle with melted butter, and garnish with fresh parsley. The contrasting colors of the dumplings and the vibrant green parsley will make for an appealing presentation.