Buckwheat dumplings with cheese
Excellent as a side dish or as a meal on its own, these dumplings are great for everyone who simply loves home-made food.
Ingredients for the dough
- 500 g buckwheat flour
- 100 g wholemeal flour
- 600 ml salted boiling water
Ingredients for the filling
- 500 g Linia pureed cottage cheese
- 4 tbsp Zelene Doline crème fraîche
- 2 eggs
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.