Buckwheat dumplings

It is a well accepted fact that you are not considered a “proper” Slovenian, unless you have climbed to the very top of Triglav, our highest peak. Nonetheless, many would argue that an additional criterion should be added, which is a deep love of dumplings in various shapes and forms.

Every region in Slovenia rolls and prepares them in a particular way, using distinct fillings

The recipes themselves are often rediscovered and reinvented using new and unique fillings, various kinds of organic flour and fermented dough, which is a beautiful thing indeed.

Needless to say it is a never ending journey of discovery, and we invite you to join us.

BUCKWHEAT SOURDOUGH (for 2 medium-sized dumpling, approx. 15 cm long)

100 g of buckwheat flour

200 g of water

2 pinches of salt

100 g of white wheat flour

40 g of fluffy and bubbly yeast

Fry and dry out the buckwheat flour in a pan. Set aside and cover the flour with salted water. Mix well. Cover and let it rest for about 15 minutes, then add white wheat flour and knead the dough. When the dough has cooled a little, knead the yeast into it. No worries  if the dough is a little sticky, you can add a little more flour if necessary. Cover tightly and let the dough rest for approx. 3-5 hours at room temperature. After that place it in a cool environment overnight. The dough will rise a little, which is perfectly fine.

RICOTTA AND WALNUT FILLING

150 g of fermented chickpea ricotta

150 g of soy yogurt

100 g of chopped walnuts

200 g of ground walnuts

30 g of brown sugar or syrup

1 teaspoon of cinnamon

pinch of salt

Mix all of the ingredients together into a smooth filling and get it ready for rolling the dumplings.

CRUSHED SUNFLOWER SEEDS

50 g Alsan butter

100 g of roasted and ground sunflowers

a handful of sage leaves

20 g of brown sugar or syrup

Heat the sunflower seeds in Alsan butter, while adding sage and a sweetener of your choice. Roast the crumbs for about 3 minutes, letting the sugar caramelize beautifully.

ASSEMBLING

Cover the kitchen work surface well with some buckwheat flour. Roll out the dough thinly to a thickness of no more than half a centimeter. Spread the filling with walnuts and ricotta evenly over the entire surface. The bottom edge (about 2 cm) should be free of filling so that it can be sealed after rolling. Roll the dough with the filling in the form of a roll. The last two centimeters of the dough can also be coated with water so that dumplings will stick together nicely.

Place the stuffed dumpling on some foil. Divide it into two parts for easier handling. Seal each part well and wrap it in food foil and don't forget to tie the ends. Place in boiling water and cook for about 25-35 minutes on medium to high heat.

After the dumplings are cooked, let them cool a little,.This will allow them to be cut more easily. Cut them into lovely slices and lightly fry them in a hot pan. Add some fat if a crispy golden crust is what you prefer. Sprinkle some breadcrumbs over the dumplings when plating. Seasonal fruits such as strawberries, melon or blueberries are more than welcome.

Fermented greetings,

Anita and Martin

p.s. Follow both profiles for more culinary advantures.

PHOTO: @sourdough_mania

#grashka #plantbased #vegan #food #organic #regional #local #fromfarmtofork #healthy #nutritious #wholeplantbased #agriculture #sustainable