Buckwheat dumplings in the Carinthian style
Preparation time:
10 min
Cooking Time:
30 min
Number of people:
Difficulty:
4
Easy
**Intro**
Carinthian-style Tartary buckwheat žganci are part of the culinary heritage of Slovenian rural kitchens. They are known for their simplicity, rich flavor, and exceptional nutritional value. Made from golden Tartary buckwheat flour, they are naturally rich in rutin, minerals, and antioxidants.
Traditionally, they are served with fried cracklings, butter, or cream, and often as a side dish with meat dishes, sauerkraut, or milk-based sauces. Their soft, crumbly texture and nutty flavor capture the true essence of homemade food — a taste that connects generations and preserves the soul of Slovenian cuisine.
Ingredients:
250 g golden Tartary buckwheat flour
700 ml boiling water
a pinch of salt
4 tablespoons oil
Procedure:
PROCEDURE:
Pour the flour into a large heated saucepan and slowly stir it dry over medium heat with a whisk.
When the flour becomes hot and flowable and slightly fragrant (it should not burn or turn yellow), tilt the pan slightly,
Move the flour to the top and pour boiling salted water to the bottom. Over low heat, heat the flour with
Slowly move the wooden spoon into the pot. When small lumps form, slowly add a little more hot oil and let it simmer.
Cover and cook over medium heat for another 15 minutes.
The žganci should be small, light, and tasty, but if they are not quite right, break them up with a fork.