Kovrtanji - Slovenian Stuffed Dumplings

Ingredients

• 500g (1.1 lb) potatoes, peeled and boiled 500g (1.1 lb) potatoes, peeled and boiled
• 150g (5.3 oz) all-purpose flour 150g (5.3 oz) all-purpose flour
• 1 egg 1 egg
• 1 tsp salt 1 tsp salt
• 100g (3.5 oz) bacon, diced 100g (3.5 oz) bacon, diced
• 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
• Sour cream or melted butter, for serving Sour cream or melted butter, for serving

Nutrition

• Calories: 350 kcal / 1465 kJ
• Fat: 12g (5g saturated)
• Carbohydrates: 48g (3g sugars)
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Mash the boiled potatoes until smooth and let them cool slightly.
2. 2.
   In a large mixing bowl, combine the mashed potatoes, flour, egg, and salt. Mix until a soft dough forms.
3. 3.
   In a skillet, cook the diced bacon until crispy. Remove the bacon from the skillet and set aside, leaving the bacon fat in the pan.
4. 4.
   In the same skillet, sauté the chopped onion and minced garlic in the bacon fat until golden and fragrant.
5. 5.
   Add the cooked bacon, sautéed onion and garlic, and chopped parsley to a bowl. Season with salt and pepper, and mix well.
6. 6.
   Divide the potato dough into small portions and flatten each portion in the palm of your hand.
7. 7.
   Place a spoonful of the bacon and onion filling in the center of each flattened dough portion.
8. 8.
   Fold the dough over the filling, sealing the edges to form a dumpling. Repeat with the remaining dough and filling.
9. 9.
   Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water and cook for about 5 minutes, or until they float to the surface.
10. 10.
    Remove the cooked dumplings from the water using a slotted spoon and transfer them to a plate.
11. 11.
    In a skillet, heat some butter or oil over medium heat. Add the cooked dumplings and fry until golden and crispy on all sides.
12. 12.
    Serve the Kovrtanji hot, accompanied by a dollop of sour cream or a drizzle of melted butter.

Treat your ingredients with care...

• Potatoes — Be sure to use starchy potatoes like Russet or Yukon Gold for the best texture in the dough.
• Bacon — Opt for thick-cut bacon for a more substantial filling.
• Fresh parsley — If you don't have fresh parsley, you can substitute with dried parsley, but reduce the amount by half.

Tips & Tricks

• To save time, you can prepare the filling in advance and refrigerate it until ready to use.
• If the dough is too sticky, lightly dust your hands and work surface with flour.
• For a vegetarian version, you can substitute the bacon with sautéed mushrooms or grated cheese.
• To achieve a crispier texture, you can bake the dumplings in the oven instead of pan-frying them.
• Leftover Kovrtanji can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven.

Serving advice

Serve the Kovrtanji as a main course accompanied by a fresh green salad or steamed vegetables. Alternatively, they can be served as a side dish alongside roasted meats or grilled sausages.

Presentation advice

Arrange the Kovrtanji on a platter, garnished with a sprinkle of fresh parsley. Serve them with a side of sour cream or melted butter for dipping.