Kuwaiti-inspired Flying Dumplings

Ingredients

While the original Slovenian dish "Leteči žganci" is typically made with buckwheat flour and served with cracklings, this Kuwaiti-inspired version replaces the buckwheat flour with semolina and adds saffron for a touch of luxury. The tomato sauce in the Kuwaiti version is also spiced with traditional Kuwaiti spices, giving it a distinct Middle Eastern flavor profile. We alse have the original recipe for Leteči žganci, so you can check it out.

• 2 cups (400g) semolina 2 cups (400g) semolina
• 1 teaspoon saffron threads 1 teaspoon saffron threads
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 cups (470ml) tomato puree 2 cups (470ml) tomato puree
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 62g, 6g
• Protein: 9g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the semolina, saffron threads, cumin, coriander, cardamom, and salt. Mix well.
2. 2.
   Gradually add water to the semolina mixture, stirring continuously, until a soft dough forms. The dough should be slightly sticky but manageable.
3. 3.
   Divide the dough into small portions and shape them into dumplings.
4. 4.
   In a steamer, steam the dumplings for about 15-20 minutes, or until they are cooked through and firm.
5. 5.
   In a separate saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they are soft and translucent.
6. 6.
   Add the tomato puree to the saucepan and stir well. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and simmer the sauce for about 10 minutes, allowing the flavors to meld together.
8. 8.
   Serve the steamed dumplings in a bowl, topped with the spiced tomato sauce. Garnish with fresh cilantro.

Treat your ingredients with care...

• Saffron — To enhance the flavor and aroma of saffron, soak the threads in a tablespoon of warm water for 10 minutes before adding them to the semolina mixture.

Tips & Tricks

• If you prefer a spicier sauce, add a pinch of chili powder or a finely chopped chili pepper to the tomato sauce.
• For a richer flavor, you can add a tablespoon of tomato paste to the sauce.
• If you don't have a steamer, you can also cook the dumplings by gently simmering them in boiling water until they float to the surface.

Serving advice

Serve the Kuwaiti-inspired flying dumplings hot, garnished with fresh cilantro. They can be enjoyed as a main course or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To make the dish visually appealing, arrange the steamed dumplings in a shallow bowl and pour the spiced tomato sauce over them. Garnish with a sprig of fresh cilantro for a pop of color.