Buckwheat Krapi with Curd Cheese (Slovenia)
Buckwheat Krapi, also known as dumplings with curd cheese, are a rustic and hearty dish that hails from the mountainous regions of Eastern Europe, where buckwheat is a staple grain. Traditionally, Buckwheat Krapi were prepared as a nourishing meal for farmers and laborers, keeping them energized throughout their hard-working days. Today, they’re enjoyed as a comforting dish, often served with a dollop of sour cream or melted butter. They’re the perfect example of how simple ingredients can be transformed into something truly satisfying. Thank you so much, Cook Eat Slovenia!
Dough
- 200 g (1½ cups or 7 oz) buckwheat flour
- 300 ml (10 fl oz) salty boiling water
- 70 g ½ cup or 2.4 oz) strong bread flour
Filling
- 150 g (5.3 oz) curd cheese
- 2 tbsp sour cream
- 1 egg
- 3 tbsp sugar
- 3 tbsp breadcrumbs
Topping
- 40 g (1.4 oz) butter
- 20 g (⅛ cup or 0.7 oz) breadcrumbs
Step 1
Place the buckwheat flour in a pot and scald it with salted boiling water, stirring until smooth. Set aside to cool.
Step 2
For the filling, mix together the curd cheese, sour cream, egg, sugar, and breadcrumbs until well combined. Let the mixture sit while you prepare the dough.
Step 3
Once the buckwheat flour has cooled, gradually fold in the strong bread flour to form a dough. Roll the dough out on a floured surface to about 0.5 cm (0.2 inches) thick.
Step 4
Use a glass or cutter around 8 cm (3.2 inches) in diameter to cut out circles. Place 1 teaspoon of the filling in the centre of each circle, then fold the dough over to form a semi-circle. Pinch the edges with your fingers, then seal them with a fork for a decorative finish.
Step 5
Cook the buckwheat dumplings in gently simmering salted water for 5 to 7 minutes. Carefully remove the dumplings using a skimmer and plate them.
Step 6
In a separate pan, sauté the breadcrumbs in melted butter, then drizzle over the ajdovi krapi before serving.