Buckwheat dumplings
Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-dumplings
Baking/cooking time
20 Minutes
Difficulty
easy
Ingredients
For 16 dumplings
| 400 | g | Old bread, cut into cubes (e.g., black bread such as Vinschgau Paarl) |
| 300 | ml | Milk |
| 1 | Leek | |
| 1 | Onion | |
| q.s. | Parsley | |
| q.s. | Butter | |
| 100 | g | Bacon, diced |
| 100 | g | Organic Buckwheat Flour Regiokorn |
| 3 | Eggs | |
| q.s. | Salt |
Preparation
- Soak the cubed black bread in milk. Finely chop leek, onion, and parsley, and fry them in plenty of butter along with bacon. Mix this with the soaked bread. Crack the eggs and add them, adding salt. Fold in the regional buckwheat flour. Mix everything well and let it rest for 1 hour, then shape into small dumplings.
- Steam the dumplings for about 20 minutes. Serve on plates, drizzle with brown butter, and garnish with parsley.
CATEGORY
