Buckwheat Dumplings

Preparation Time: 30 minutes
Cooking Time: 35 minutes
Difficulty: 2
Spiciness: 0
Number of Servings: 4

A warm side dish made from buckwheat flour, filled with porridge, and topped with cracklings and sour cream is a well-known Kozjansko dish.

Pour the buckwheat flour into a bowl and add 2 dl of boiling water. Add sour cream and salt, mix with a whisk or spoon until all the flour is moistened. Add more water if needed. Transfer the dough to a damp surface. Knead the ingredients until the dough becomes smooth, you can use an electric mixer (with spiral hooks). Roll out the buckwheat dough on a damp surface to the thickness of a finger, then cut out circles using a glass or a cutter.
Place two pots of water on the heat and add a pinch of salt to each. In one pot, add the millet porridge to the boiling water, cook for 20 minutes, then drain.
Crumble the cottage cheese with your hands and place it in a bowl, add the cooked millet porridge, egg, yolk, and salt. Mix everything well with a spoon. Place a small amount of the cottage cheese filling in the center of each dough circle, then fold the dough into a semicircle. Use the back of a knife to press along the edge of the semicircle, sealing the two dough pieces together.
Place the prepared dumplings into boiling water and cook for 20 minutes. Prepare a pan, add the cracklings, and fry them. Serve the cooked dumplings on plates, drizzle with sour cream, and top with cracklings.

If the porridge is cooked slowly, it swells more beautifully.