Kobarid dumplings
Recipe of the region Slovenia
Ingredients for the filling (approx. 20 pieces)
340 g walnuts
600 g sugar
34 g raisins
34 g butter
70 g bread crumbs
96 g milk with rum
6 g cocoa
Ingredients for the dough
416 g flour
1.6 g salt
8 g oil
414 g water
Preparation of the pastry pockets
Pour salted boiling water over the flour, add a tablespoon of oil and mix the dough. Make a roll and cut it to equal slices and then flatten them with your hand to produce small circles to put the filling on. Fold two sides together and press well to make a pleat. Make a small pit with your finger in the middle to get the characteristic shape. Dumpling size: 8 cm (length), 4 cm (width)
Cook in salted boiling water for 10 minutes or until they swim to the surface. Season with breadcrumbs fried in butter and dust with sugar and ground walnuts.
Source: Soca Valley
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