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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.
  • 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
  • circle-dashed 1.
    Step
    Chop up the stale brown bread and soak in milk overnight.
  • circle-dashed 2.
    Step
    The next day, chop the spinach, cabbage, leek and chives and add them to the bread.
  • circle-dashed 3.
    Step
    Mix everything well with oil, egg and salt.
  • circle-dashed 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.)
  • circle-dashed 5.
    Step
    Allow the dough to rest for an hour.
  • circle-dashed 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.
  • circle-dashed 7.
    Step
    Simmer for 20 minutes in salted boiling water.
  • circle-dashed 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

From the farm kitchen

A recipe from …

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Gummererhof flower flower
Philipp Gummerer  | Brixen  (Eisacktal valley)
Livestock, Wine growing
breakfast
Farm's own products: speck, fruit jams, cordial ...
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"Very good"
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