Home made Slovenian Food, delicious, diverse, interesting, healthy.

Sunday, 11 March 2018


Buckwheat leavened dumplings - "ajdovi vzhajanci"  is a traditional Slovenian buckwheat dish. This is one of old, traditional  recipes that is making its comeback. We can combine these dumplings very well with modern cuisine.

Buckwheat leavened dumplings as a side dish with vegetables.
Traditionally they were served as a side dish with sour kraut, sour turnips, roasted meat or stew etc. They can also be served as a main dish with any seasonal salad or as a dessert. Actually you can have "two in one" when you make them.

250 g of buckwheat flour
250 ml of boiled water
125 g of wheat flour
1/2 tbsp of salt or to taste
2 tbsp of olive oil or melted butter

For the yeast:
20 g of fresh yeast - you can also use dry one
100 ml of lukewarm water
1 tsp of sugar
1 tsp of wheat flour

Pork cracklings for the garnish.

Sift the buckwheat flour into a bowl for kneading the dough. With a big wooden spoon mix in boiled water and leave to cool down a bit.
Prepare the yeast. In a glass mix yeast, sugar and flour into a lukewarm water. Cover and keep in warm place for a few minutes to rise.

Buckwheat flour mixed
with boiled water
Activated yeast

Sift the wheat flour and mix it into the wet buckwheat flour. Add salt and olive oil on one side of a flour mixture. Than add activated yeast in the middle so that the yeast will not touch the salt directly.

Sift the wheat flour into
wet buckwheat flour.
Add salt, oil and yeast.

Knead the soft dough, like you would knead the dough to make bread. Cover it and put it in a warm place for one hour to rise.

Put the dough on the working table and make a roller shape. Cut into 4 to 6 pieces, depends on how big portions you would like to have.

Make a roller form

Cut into smaller peaces.

Make a small roller from each piece. Leave them to rise again  for 20 to 30 minutes.  Then put them into salty boiling water and cook on medium heat for about 25 minutes .

Make small rollers 
Cook in boiling salty water.
You can also steam them. Actually I prefer steaming. It is up to you.

Steaming the dumplings
Garnish with crispy pork cracklings

In winter time we would serve them with sour kraut and sour turnips.

Served with sour turnips stew. 
They also go well with steak, roasted meat and almost any type of meat stew.

Served as side this with foal steak
As I mentioned at the beginning these dumplings can also be served as a dessert. To do that, I would garnish them with roasted walnuts, honey and cinnamon. Totally delicious!

Delicious dessert with Buckwheat leavened dumplings 

For more photos go to this LINK! 

1 comment:

  1. Hi, thanks for posting these recipes. We had a wonderful zinkrov (zinkrofee) in Ely, Minnesota, USA and wonder if you have a recipe for that. Your mushroom soup looks fabulous, too, and I am going to make that. I heard that Google Plus is going away in April, so I hope your recipes will be preserved. Thanks again, Lily Winter