Kobarid dumplings – Slovenian walnut dumplings
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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.
Ingredients
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
Method
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
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Kobarid dumplings – Slovenian walnut dumplings
