Kozjanski krapi

These boiled dumplings consist of a millet and cottage cheese filling that is tucked inside a thin layer of buckwheat dough. Krapi are usually formed into crescent shapes, and they are typically served doused in cream and sprinkled with pork cracklings or breadcrumbs. The dish was invented by Milka Smole, a chef at Smoletova Gorca restaurant, who was inspired by an old recipe for buckwheat fritters. Kozjanski krapi can be served as a main course or as an accompaniment to meat-based dishes.