KOZJANSKO BUCKWHEAT POCKETS - KOZJANSKO CARPS

This traditional Slovenian  dish is from Kozjansko region. It is one of many traditional buckwheat dishes which are becoming more and more popular. Kozjansko carps can be served as an appetizer, as a main dish as well as a side dish with different meat dishes. It can be  also very tasty and healthy vegetarian dish. 

Kozjansko Karps garnished with roasted bread crumbs.

Kozjansko is a very hilly part of Slovenia with vineyards, meadows, pastures and forests which are spreading at the Southeastern Slovenia towards the border with Croatia. This region is a popular touristic destination with many Spa Resorts as Podcetrtek Olimje, Rogaska Slatina, Lasko, Rimske Toplice and some other very nice places. 

It is also well known for some special local dishes. One of them are Kozjansko buckwheat pockets or Kozjansko carps. They are one of many dumplings made of buckwheat dough with the millet porridge filling. So let's see how are made. 

Ingredients for the dough:

350 g buckwheat flour 
150 g harder type of wheat flour and or semolina 
1 to 2 tbsp sour cream 
Salt to taste
200 ml water

Ingredients for the stuffing:

100 g millet porridge
200 g cottage cheese
1 egg + egg yolk
chopped chives or green young anion 
Salt to taste
Water

For the garnish:

100 g pork cracklings 
2 tbs sour cream
Or:
5 g butter 
3 tbsp bread crumbs

Preparation:

Pre-cook the millet porridge in salted water. When cooked drain the water out if needed. Keep aside to cool down, than add other ingredients and make the filling which must not be too soft.

The filling must not be too soft.

For the dough - slowly pour a boiled salted water over the buckwheat flour and mix with the big wooden spoon so that all the flour will become wet. Keep aside to cool down. Than make the dough slowly adding all other ingredients. If it is too soft add more semolina, if it is too hard add more water or sour cream.

The dough should be a beat softer than
the dough for the noodles.

Rolle out the dough. Make sure that you are using enough flour. The thickness should be that of a small finger / from 3mm to 5mm. Cut out circle shapes.

Rolle out the dough.

Cut out the circle shapes. 

  

With a tea spoon put small amount of the filling to each circle and cover it as you can see on the photo. 

Put the filling on the circles. 

Rolle 1/2 of the dough over. 

Press the  endings together and make a pattern with the fork. 

Make the characteristic pattern
with the fork. 

You are getting half moon shapes.

Cooking method:

Put the carps into boiling salted water. Cook them slowly for 20 minutes. When cooked drain the water, put them on a hot plate and garnish. Serve hot as a main dish with seasonal salad or as a side dish with meat stew or some other sauce. 

Bon Appetit - "Dober tek" in Slovene language!

   

You can see more photos on this link!