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Buckwheat dumplings
Buckwheat dumplings
Buckwheat has a long tradition on the farms. No wonder that the “black polenta” flour is also used in the well-known dumplings.
Ingredients
MIN.
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200 gstale brown bread
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50 mlmilk (cold)
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2 tspsalt
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1slice of mild gorgonzola
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1 kgbuckwheat flour (coarse)
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1free-range egg
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3 dspnoil
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40 gcooked spinach
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1/2head of cabbage
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leek (as much as you like)
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chives (as much as you like)
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cold water
Instructions - Buckwheat dumplings
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1.StepChop up the stale brown bread and soak in milk overnight.
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2.StepThe next day, chop the spinach, cabbage, leek and chives and add them to the bread.
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3.StepMix everything well with oil, egg and salt.
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4.StepAdd cold water to the mixture and knead until a smooth dough is formed. (It’s advisable to add the water gradually, only adding more when necessary.)
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5.StepAllow the dough to rest for an hour.
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6.StepShape into dumplings using wet hands and place a large piece of gorgonzola in the middle of each one. It’s important that you seal the dumplings well.
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7.StepSimmer for 20 minutes in salted boiling water.
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8.StepTraditionally served with cold milk and roasted onions. Also good with sauerkraut and with parmesan and brown butter. You can also use chopped speck instead of gorgonzola.
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Happy cooking