Buckwheat Dumplings Recipe
Cooking borscht and not baking dumplings is not about me, I love and try to cook “perfect” couples-dinners, especially. These dumplings and, of course, the soup are good… To heal.
Servings
12
Cook Time
120minutes
Servings
12
Cook Time
120minutes
Ingredients
Dough:
Additionally:
  • 2cloves Garlicgarlic mix with red pepper
  • 1tablespoon Butter
  • Greensdill, parsley, to taste
Instructions
  1. In warm water, add sugar and yeast, 2 tbsp wheat flour, mix, cover, andav leave in a warm place for 10 minutes.
  2. Grind the buckwheat in a blender. Mix the remaining flour, grits, salt.
  3. Pour in the yeast mixture, stir. Add the lard and knead the dough until smooth.
  4. Put in a bowl, cover, leave for 1 hour, for fermentation, in a warm place without drafts.
  5. Knead the dough for 1 hour and 20 minutes.
  6. Knead the dough, form 16 balls weighing 55-57 g.. Put in a mold, cover, leave for proofing for 45-60 minutes.
  7. The grown-up blanks are placed in a preheated oven, bake for 30-35 minutes, at a temperature of 180-190 degrees.
  8. Grease the hot one with butter, a mixture of herbs and garlic. Already very tasty!
  9. Even tastier! Buckwheat seeds are very appetizing crunch.
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