SWEET BUCKWHEAT POCKETS - SWEET BUCKWHEAT DUMPLINGS

This is my variation of Traditional Slovenian dish from Kozjansko region - Kozjansko Carps - Buckwheat Carps/link to the recipe.  Something that you can serve as a delicious and also healthy desert with a very traditional Slovenian taste of buckwheat, walnuts, dry fruits and honey.

Sweet buckwheat pockets

As we already made Kozjansko Carps before, this one should be easy. For the dough we will use the same recipe as before.

Ingredients for the dough:

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

Ingredients for the stuffing:

200 g dried fruits - figs, prunes, raisins 

150 g walnuts or pecans
Bread crumbs if needed

Warm water 
1 or 2 tbsp of good rum - optional

Sugar or honey - optional, fruits are already very sweet!

Cinnamon

Cloves

For the garnish:

5 g butter

3 tbsp bread crumbs
2 tbs honey

Different dry fruits and nuts

Soak the fruits in warm water.

Preparation:

Wash dry fruits and soak them in warm water together with cinnamon and cloves for about an hour. Use small amount of water, just enough to cover the fruits. You can also soak them over night.

Then drain the water from the fruits and put them in a food processor together with walnuts. Mix well to get a thick paste. Taste it. You can add sugar or honey if needed. You can also add more cinnamon if you want. If the paste is too soft you can add more walnuts or some bread crumbs. 

Knead the dough. Slowly pour boiled salted water over the buckwheat flour and mix with a big wooden spoon so that all the flour will become wet. Keep aside to cool down. Then make the dough by 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 softer than the dough for the noodles. Cover the dough and put to rest for at least 30 minutes. 

Roll out the dough. Make sure that you are using enough flour. The thickness should be that of a small finger or about 3mm. Cut out the circle shapes. With a tea spoon put small amount of the filling on each circle. 

Cut out the round shapes.

With a spoon put the filling on.

Cover it as you can see on the photo. Press the endings together and add the pattern with fork. 

Characteristic shape of the Buckwheat pockets.

Cooking method:

Put the pockets into salted boiling water and cook them for about 20 minutes. Drain them and put on a hot plate. Garnish them with roasted bread crumbs. Serve hot with honey. 

For this occasion I have served them on a sautéed apples with a touch of honey on the plate. I can recommend - it is delicious!

Served  on the sautéed apples with honey.

My tip:

This recipe has been written for big families. In the past that would be enough for about 10 people. The modern families have fewer members. That's why I would actually recommend that you do both dishes Kozjansko carps as a salty variant and this sweet one at the same time. You can always preserve the surplus in the freezer for next time. 

More photos on this link!