Thank you so much @cookeatslovenia for this recipe!!! Absolutely LOVED these dumplings!
Dough
200 g (1½ cups or 7 oz) buckwheat flour
300 ml (10 fl oz) salty boiling water
70 g ½ cup or 2.4 oz) strong bread flour
Filling
150 g (5.3 oz) curd cheese
2 tbsp sour cream
1 egg
3 tbsp sugar
3 tbsp breadcrumbs
Topping
40 g (1.4 oz) butter
20 g (⅛ cup or 0.7 oz) breadcrumbs
Put buckwheat flour in a pot and scald with salty boiling water, then stir and wait for it to cool down.
For the filling, combine the curd cheese, sour cream, egg, sugar and breadcrumbs and mix thoroughly. The ingredients will integrate nicely while you’re preparing the dough.
Return to the buckwheat flour and slowly fold in the strong bread flour to make the dough. Gently roll out the dough on a floured surface about 0.5 cm (0.2 inches) thick. With a glass about 8 cm (3.2 inches) in diameter, cut out circles and place 1 teaspoon of filling in the middle of each. Fold the dough to form semi-circles, pinch the edges first with your fingers, followed by a fork, for a nice pattern.
Cook the buckwheat dumplings in simmering salty water for 5 to 7 minutes.
Carefully remove from the water with a skimmer and plate.
Sauté the breadcrumbs in heated butter and pour over the ajdovi krapi.
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