Kozjanski Krapi with Mushroom Sauce

Ingredients

• For the dumplings: For the dumplings:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 egg 1 egg
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• For the filling: For the filling:
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 1/2 pound (225g) ground beef 1/2 pound (225g) ground beef
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) chicken broth 1/4 cup (60ml) chicken broth
• 1/4 cup (60ml) bread crumbs 1/4 cup (60ml) bread crumbs
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried marjoram 1/4 teaspoon dried marjoram
• Salt and pepper to taste Salt and pepper to taste
• For the mushroom sauce: For the mushroom sauce:
• 1 pound (450g) mushrooms, sliced 1 pound (450g) mushrooms, sliced
• 2 tablespoons butter 2 tablespoons butter
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 520 kcal / 2176 KJ
• Fat: 28g (Saturated Fat: 14g)
• Carbohydrates: 42g (Sugars: 4g)
• Protein: 25g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the dumplings. Make a well in the center and add the water, egg, and vegetable oil. Mix until a dough forms.
2. 2.
   Knead the dough on a lightly floured surface until smooth and elastic. Cover with a damp cloth and let it rest for 30 minutes.
3. 3.
   In the meantime, prepare the filling. In a skillet, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
4. 4.
   Add the ground pork and beef to the skillet and cook until browned. Stir in the chicken broth, bread crumbs, dried thyme, dried marjoram, salt, and pepper. Cook for an additional 5 minutes, then remove from heat and let it cool.
5. 5.
   Roll out the dough on a floured surface until it is about 1/8 inch thick. Cut out circles using a round cookie cutter or a glass.
6. 6.
   Place a spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal, forming a half-moon shape.
7. 7.
   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 with a slotted spoon and set aside.
8. 8.
   To prepare the mushroom sauce, melt the butter in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant.
9. 9.
   Add the sliced mushrooms to the skillet and cook until they release their moisture and become tender.
10. 10.
    Pour in the heavy cream and simmer for a few minutes until the sauce thickens slightly. Season with salt and pepper to taste.
11. 11.
    Serve the cooked dumplings with the mushroom sauce, garnished with fresh parsley.

Treat your ingredients with care...

• Mushrooms — Make sure to clean the mushrooms thoroughly before slicing. If using wild mushrooms, be extra cautious and ensure they are safe for consumption.
• Ground pork and beef — Choose lean cuts of meat for a healthier option. If desired, you can substitute with ground chicken or turkey for a lighter alternative.
• All-purpose flour — If you require a gluten-free version, substitute with a gluten-free flour blend suitable for baking.

Tips & Tricks

• To save time, you can prepare the filling a day in advance and refrigerate it until ready to use.
• If you prefer a vegetarian version, you can substitute the meat filling with a mixture of sautéed vegetables and cheese.
• Serve the Kozjanski Krapi with a side of fresh salad or steamed vegetables to add a refreshing element to the meal.
• Leftover dumplings can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or by steaming before serving.
• Experiment with different types of mushrooms for the sauce, such as porcini or chanterelles, to add unique flavors to the dish.

Serving advice

Serve the Kozjanski Krapi hot, with the mushroom sauce generously poured over the dumplings. Garnish with freshly chopped parsley for a pop of color and added freshness.

Presentation advice

Arrange the dumplings on a serving platter, allowing the mushroom sauce to cascade over them. Sprinkle some additional chopped parsley on top for an appealing presentation.