The Kitchen
|
Recipes
  • Meat and Poultry
  • Fish and Seafood
  • Vegetables
  • Snacks
  • Pasta
  • Sauces
  • Courses
  • Dish Types
  • Special Diet
  • Regional dishes
Meat and Poultry
Fish and Seafood
Vegetables
Snacks
Pasta
Sauces
Courses
Dish Types
Special Diet
Regional dishes
How to Cook
  • Meat and poultry
  • Fish and seafood
  • Vegetables
  • Traditional Italian
  • Pasta
  • Cakes and baking
  • Knife skills
  • Pickling
Meat and poultry
Fish and seafood
Vegetables
Traditional Italian
Pasta
Cakes and baking
Knife skills
Pickling

Kobarid dumplings – Slovenian walnut dumplings

by
Ana Roš
Kobarid dumplings (Slovenian walnut dumplings)

PT1H

First published in 2018
Share recipe

Ingredients

print recipe
shopping List

Metric

Imperial

Kobarid dumplings

  • 50g of butter
  • 150g of dry white breadcrumbs
  • 150g of sugar
  • 300g of walnuts, ground to a powder
  • 30g of cinnamon
  • 50g of raisins, soaked
  • 30g of cocoa powder
  • 100ml of cream
  • 800ml of water
  • 1kg plain flour
  • salt

To serve

  • 40g of butter
  • 1 handful of breadcrumbs
  • icing sugar
print recipe
shopping List

Method

print recipe
1
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
  • icing sugar
  • 40g of butter
  • 1 handful of breadcrumbs
First published in 2018
Share recipe
img78771.jpg }
Ana Roš

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.

NAVIGATE

© Great Italian Chefs 2022