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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.

Recipe from the farmer's kitchen

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Roter Hahn/Frieder Blickle ©

Ingredients

MIN.

• 200 g
  stale brown bread
• 50 ml
  milk (cold)
• 2 tsp
  salt
• 1
  slice of mild gorgonzola
• 1 kg
  buckwheat flour (coarse)
• 1
  free-range egg
• 3 dspn
  oil
• 40 g
  cooked spinach
• 1/2
  head of cabbage
• leek (as much as you like)
• chives (as much as you like)
• cold water

Print recipe

www.roterhahn.it

Instructions - Buckwheat dumplings

• 1.

  Step
  Chop up the stale brown bread and soak in milk overnight.
• 2.

  Step
  The next day, chop the spinach, cabbage, leek and chives and add them to the bread.
• 3.

  Step
  Mix everything well with oil, egg and salt.
• 4.

  Step
  Add 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.)
• 5.

  Step
  Allow the dough to rest for an hour.
• 6.

  Step
  Shape 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.
• 7.

  Step
  Simmer for 20 minutes in salted boiling water.
• 8.

  Step
  Traditionally 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.
•  
  Happy cooking

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