Kozjansko Filled Dumplings (Kozjanski Krapi)
Kozjanski krapi Say it: KOZ-yahn-skee KRAH-pee
Kozjanski krapi are traditional half-moon dumplings from the Kozjansko region of eastern Slovenia. Made with a simple potato-based dough, they are filled with a savory mixture of buckwheat groats, millet, or cottage cheese. These hearty dumplings are a staple of rural home cooking, typically prepared for family gatherings and festive occasions. Their nutty, earthy flavor and tender-chewy texture reflect the wholesome ingredients of the Slovenian countryside.
Kozjansko Filled Dumplings (Kozjanski Krapi)
Kozjanski krapi
Pronounced KOZ-yahn-skee KRAH-pee
- Serves
- 4
- Prep
- 45 min
- Cook
- 30 min
- Total
- 1 hr 15 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Buckwheat filling
Cottage cheese filling (alternative)
Method
Boil the potatoes in salted water until very soft, about 15 minutes. Drain well, mash thoroughly until smooth, and let cool to room temperature.
While the potatoes cool, prepare the buckwheat filling: rinse the groats, then simmer in 2 cups (480 ml) water until tender and water is absorbed, about 15 minutes. In a skillet, sauté the onion in butter until golden. Mix the cooked buckwheat with the onion, marjoram, salt, and pepper. Set aside to cool. For the cottage cheese filling, simply stir all ingredients together until uniform.
Mix the cooled mashed potatoes with the egg, oil, salt, and enough flour to form a soft but non-sticky dough. Knead briefly on a floured surface until smooth.
Divide the dough into two pieces. Roll each piece on a floured surface to about 1/8-inch (3 mm) thickness. Cut into 3-inch (8 cm) circles using a glass or cutter.
Place a generous teaspoon of filling in the center of each circle. Fold over to form a half-moon, pressing the edges firmly to seal. Crimp with a fork if desired for a decorative edge.
Bring a large pot of salted water to a gentle boil. Cook the krapi in batches for 6–8 minutes until they float to the surface and feel firm when pressed.
Remove with a slotted spoon and drain well. Toss gently with a little melted butter or browned breadcrumbs to prevent sticking.
Serve warm, sprinkled with additional browned buttered breadcrumbs or grated cheese if using the cottage cheese filling.
Regional variants
In Kozjansko, families traditionally choose one filling per batch: either the nutty buckwheat, the slightly sweet millet porridge, or the mild cottage cheese. Modern versions sometimes mix in sautéed bacon or herbs.
Cook's notes
- The potato dough should be soft but hold its shape; add flour gradually to avoid a tough result.
- Make sure the filling is completely cool before wrapping or the dough may tear.
- Leftover krapi can be pan-fried the next day until crispy for a delicious variation.
Serve with
Browned breadcrumbs tossed in butter, a simple green salad, or a glass of local Slovenian white wine.
Make ahead and storage
Uncooked krapi can be frozen on a tray then transferred to a bag for up to 2 months. Boil straight from frozen, adding 2–3 extra minutes.
