Cantabrian-style Bacon-Stuffed Vanjkuši

Ingredients

In this adaptation, the traditional Croatian vanjkuši are transformed into a Cantabrian delight by incorporating the unique flavors and ingredients of Cantabrian cuisine. The original recipe is enhanced with the addition of Cantabrian bacon, which adds a distinct smoky flavor. The herbs and spices used in the filling are also adjusted to reflect the flavor profiles of Cantabrian cuisine. The cooking technique remains the same, ensuring that the dumplings are cooked to perfection. We alse have the original recipe for Vanjkuši sa špekom, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 teaspoon salt 1/2 teaspoon salt
• 6 ounces (170g) Cantabrian bacon, finely chopped 6 ounces (170g) Cantabrian bacon, finely chopped
• 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried thyme 1/4 teaspoon dried thyme
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Olive oil, for frying Olive oil, for frying

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 2g
• Protein: 12g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs and milk. Mix until a smooth dough forms.
2. 2.
   On a lightly floured surface, knead the dough for about 5 minutes until it becomes elastic. Cover with a clean kitchen towel and let it rest for 30 minutes.
3. 3.
   In a separate bowl, mix together the chopped Cantabrian bacon, parsley, smoked paprika, black pepper, thyme, and oregano.
4. 4.
   Roll out the dough on a floured surface to a thickness of about 1/8 inch. Cut out circles using a round cookie cutter or a glass.
5. 5.
   Place a small spoonful of the bacon filling in the center of each dough circle. Fold the dough over the filling and press the edges to seal.
6. 6.
   Heat olive oil in a large skillet over medium heat. Fry the dumplings in batches until golden brown on both sides, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.
7. 7.
   Serve the Cantabrian-style Bacon-Stuffed Vanjkuši warm as an appetizer or main course.

Treat your ingredients with care...

• Cantabrian bacon — Use high-quality Cantabrian bacon for the best flavor. If unavailable, you can substitute it with another smoky bacon variety.

Tips & Tricks

• To save time, you can prepare the bacon filling in advance and refrigerate it until ready to use.
• Experiment with different herbs and spices to customize the flavor of the filling.
• Serve the Cantabrian-style Bacon-Stuffed Vanjkuši with a side of tangy tomato sauce for an extra burst of flavor.

Serving advice

Serve the Cantabrian-style Bacon-Stuffed Vanjkuši as an appetizer with a side of tomato sauce or as a main course accompanied by a fresh salad.

Presentation advice

Arrange the golden brown Cantabrian-style Bacon-Stuffed Vanjkuši on a platter and garnish with a sprinkle of fresh parsley. Serve them warm to showcase their inviting appearance.