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Buckwheat dumplings are a traditional and somewhat forgotten taste of Polish cuisine. The combination of farmer's cheese, eggs, and buckwheat flour creates a delicate, fluffy texture, while sautéed onion and garlic add aroma. It’s a quick, filling, and flavorful dish that tastes great drizzled with the topping and as a side to Bieszczady-style pork loin.
Recipe for buckwheat dumplings
Preparation:
- Heat the milk with the butter in a saucepan until it comes to a boil.
- Add the buckwheat flour and stir vigorously until the mixture starts to pull away from the sides of the pot.
- Add the farmer's cheese and egg yolks, and mix until combined.
- Beat the egg whites to stiff peaks, then gently fold into the mixture.
- Shape the dumplings with a spoon and gently drop them into boiling, salted water.
- Cook until the dumplings float to the surface.
- Dice the onion, finely chop the garlic, and sauté in a pan until golden.
- Drizzle the cooked dumplings with the topping and sprinkle with freshly ground pepper.
Enjoy! ...because homemade is better!
