Bovški Krafi - Traditional Slovenian Dumplings

Ingredients

• For the dough: For the dough:
• 300g (2 1/2 cups) all-purpose flour 300g (2 1/2 cups) all-purpose flour
• 2 large eggs 2 large eggs
• 1/4 tsp salt 1/4 tsp salt
• 150ml (2/3 cup) water 150ml (2/3 cup) water
• For the filling: For the filling:
• 250g (9 oz) minced meat (beef or pork) 250g (9 oz) minced meat (beef or pork)
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 tbsp fresh parsley, chopped 1 tbsp fresh parsley, chopped
• Salt and pepper to taste Salt and pepper to taste
• For the sauce: For the sauce:
• 50g (1/4 cup) butter 50g (1/4 cup) butter
• 50g (1/2 cup) breadcrumbs 50g (1/2 cup) breadcrumbs
• 100ml (1/2 cup) sour cream 100ml (1/2 cup) sour cream
• Fresh parsley for garnish Fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 22g (total), 11g (saturated)
• Carbohydrates: 45g (total), 3g (sugars)
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dough. Make a well in the center and add the eggs. Gradually pour in the water while mixing until a smooth dough forms. Knead the dough for a few minutes until elastic, then cover and let it rest for 30 minutes.
2. 2.
3. 3.
   In a separate bowl, mix together the minced meat, chopped onion, minced garlic, and parsley for the filling. Season with salt and pepper to taste.
4. 4.
5. 5.
   Roll out the dough on a floured surface until it is about 2mm thick. Cut out circles using a round cookie cutter or a glass.
6. 6.
7. 7.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape. Press the edges firmly to seal the dumplings.
8. 8.
9. 9.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 10 minutes, or until they float to the surface. Remove the dumplings with a slotted spoon and set aside.
10. 10.
11. 11.
    In a separate pan, melt the butter for the sauce over medium heat. Add the breadcrumbs and cook until golden brown. Stir in the sour cream and cook for a few more minutes until heated through.
12. 12.
13. 13.
    Serve the Bovški Krafi with the sauce drizzled over the top. Garnish with fresh parsley.

Treat your ingredients with care...

• Minced meat — Ensure that the meat is well-seasoned and cooked thoroughly to enhance the flavor and ensure food safety.
• Fresh parsley — Use fresh parsley for the best flavor and aroma. Chop it just before adding it to the filling or as a garnish.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If you prefer a crispier texture, you can pan-fry the boiled dumplings in a little butter before serving.
• Experiment with different fillings such as mushrooms, cheese, or spinach to add variety to the dish.
• Serve the Bovški Krafi with a side of fresh salad to balance the flavors and textures.
• Leftover dumplings can be reheated by gently pan-frying them in butter until heated through.

Serving advice

Serve the Bovški Krafi hot, allowing the aroma to entice your guests. Arrange them on a plate, drizzle the sauce over the top, and garnish with fresh parsley for an appealing presentation.

Presentation advice

For an elegant presentation, arrange the Bovški Krafi in a circular pattern on a white plate. Drizzle the sauce in a decorative manner and sprinkle some fresh parsley over the top. The contrasting colors and textures will make the dish visually enticing.