Preparation

Pour salted boiling water over the buckwheat flour, mix and allow to cool down. Add the wholemeal flour and, if required, a little more salt. Knead the dough and roll it out 1 cm thick. To make the filling, put the Linia pureed cottage cheese, Zelene Doline crème fraîche, eggs and a little salt into a bowl and mix together well. The filling should have a smooth texture. Roll out the dough 1 cm thick and spread the filling on top. Roll the dough up to make a dumpling, wrap it in a thin dish cloth and simmer in salted water. Cook for 25 minutes. Before serving, season the dumpling slices with breadcrumbs browned in Zelene Doline butter.