Ajdovi Štruklji

Method

Mix buckwheat flour, plain flour and salt in a bowl. Whisk eggs with water and gradually incorporate into the dry ingredients, stirring until you have a smooth, thick batter. Dice the onions and fry gently in half the butter until golden. Bring the stock to a simmer in a large pot. Using two spoons, form elongated dumplings from the batter and carefully drop them into the simmering stock, working in batches to avoid overcrowding. Simmer for 10-12 minutes until the štruklji float and are cooked through. Meanwhile, melt the remaining butter and stir in the soured cream with the fried onions and black pepper. Drain the cooked štruklji and gently toss with the warm butter and cream sauce, or serve the sauce on the side.