Sweet buckwheat rolled dumplings from the Forbar Homestead with popped buckwheat and caramel sauce

Forbar Homestead

Malahorna 23, 2317 Oplotnica, Slovenia

T: +386 51 202 388

E: domacijaforbar@gmail.com


Serves: 10 people

Cooking time: 90 minutes

Level of difficulty: moderate


  • 500 g buckwheat flour
  • 100 g white flour
  • 500 g cottage cheese
  • 80 g sour cream
  • 2 eggs
  • salt
  • 100 g walnuts
  • 1 apple

Caramel sauce:

  • 0.5 l sour cream
  • 60 g sugar
  • 100 g buckwheat porridge


To make the dough, cover the buckwheat flour with boiled salted water and allow it to stand until it cools down. Stir in the white flour and knead. Roll out the dough and cover it with the stuffing: cottage cheese, mixed with the eggs and sour cream. Wrap the rolled dough with the stuffing in a small damp cloth, covered with bread crumbs, place into boiled salted water and cook over a medium heat for 25 to 30 minutes. In the meantime, prepare the caramel sauce. Chop the walnuts, cut the apples into dices and sauté both on sugar. To make popped buckwheat, place the buckwheat porridge into hot oil for a few seconds to make the porridge swell.