A speciality of Kobarid – the part of Slovenia where chef Ana Roš grew up and now cooks – this walnut dumpling recipe is full of spicy, buttery flavours and is topped with golden toasted breadcrumbs.
For the filling, melt the butter in a pan until foaming then add the breadcrumbs and fry until golden. Add the sugar, ground walnuts, cinnamon, cocoa powder and raisins
30g of cocoa powder
50g of butter
150g of breadcrumbs, (dried)
150g of sugar
300g of walnuts, ground to a powder
30g of cinnamon
50g of raisins, soaked
2
Stir in the cream, then take off the heat and set aside to cool
100ml of cream
3
To make the dumpling pastry, add the water to a pan and bring to the boil. Place the flour in a large mixing bowl, then slowly add the hot water, stirring until you form a smooth but not sticky dough (you may not need all the water) with a pinch of salt. Wrap the dough in cling film and set aside to rest
800ml of water
salt
1kg plain flour
4
When you are ready to form the dumplings, roll the dough into small balls. Take a ball of dough and flatten it out into a flat disc using the palm of your hand. Add 1 tsp of the filling then fold the dough around and seal well – dip your finger in water and use it to wet the edge of the dumpling if necessary
5
Bring a pan of water to the boil and boil the dumplings for 10 minutes (you may need to cook them in batches)
6
Melt the butter in a pan and use it to lightly toast the breadcrumbs. Spoon the mixture over the top of the dumplings and sprinkle with a little icing sugar
Trading in a planned career as a diplomat for a job in the kitchen, self-trained chef Ana Roš has transformed Hiša Franko – her husband’s family’s restaurant just across the Italian border in Slovenia – into a globally-renowned dining destination.
