Buckwheat Roll Dumplings

In Slovenia, we have around 100 recipes for roll dumplings: from savory to sweet, from boiled to baked. Each region advocates for its own recipe, claiming it to be the best. As the old saying goes: every eye has its own painter…

Details

  • Preparation Time: 45 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 6

Ingredients

  • 300 g Flour, buckwheat

  • 1.5 l Water

  • 1 teaspoon Salt, table

  • 180 g Walnuts

  • 4 spoon Breadcrumbs, dried

  • 1 piece Egg, fresh

  • 2 dl Sour cream

Steps

  1. Bring a pot of salted water to a boil. Sift buckwheat flour into a bowl and scald it with half a liter of boiling salted water. Knead the flour into a smooth dough with your hands. If the dough sticks too much during kneading, sprinkle it with some wheat flour as needed. Let the prepared dough cool.

  2. Prepare the filling: in a bowl, mix together walnuts, two tablespoons of breadcrumbs, an egg, and cream.

  3. Set up a large pot with a liter of salted water. Roll out the cooled dough on a damp cloth to the thickness of a knife edge, spread the filling over it, and use the cloth to roll it into a dumpling. Soak a cheesecloth or cloth in water and wring it out, spread it on the work surface, and sprinkle with breadcrumbs. Wrap the dumpling in the prepared cloth and tie it with a string.

  4. Place the dumpling in the boiling salted water so that one-third of it is above the water. Cook covered for 40 minutes over moderate heat.

  5. Remove the pot from the heat and let the dumpling cool for 15 minutes. Then take it out of the water, unwrap it, slice it, and place it on plates.

Nutrition Information (Per 100g)

  • Calories: 116.52 kcal
  • Fat: 6.4 g
    • Saturated Fat: 0.57 g
  • Carbohydrates: 12.46 g
    • Sugars: 0.53 g
  • Protein: 3.63 g
  • Fiber: 1.96 g

Advice

These prepared roll dumplings can be served as a dessert or a side dish. If served as a dessert, offer sugar with cinnamon alongside.