Buckwheat dumplings in the Carinthian style
Preparation time:
10 minutes
Cooking Time:
30min
Number of people:
Difficulty:
4
Easy
Tatar buckwheat porridge in the Carinthian style** is a traditional, simple and filling dish made from buckwheat flour, typical of Carinthian cuisine. Their specialty is that they are prepared with cracklings, butter or cream, which gives them a rich taste and creamy texture. They are served as a side dish to meat, sauerkraut or dairy dishes. They are a symbol of the peasant culinary heritage, which is passed down from generation to generation.
Ingredients:
250 G GOLDEN TATAR AJI FLOUR
700 ML BOILING WATER
A Pinch of Salt
4 TBS OF 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.