Buckwheat dumplings

Name: Buckwheat dumplings
Ingredients: 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

Source: https://www.meranermuehle.it/rcp_recipe/buckwheat-dumplings

Baking/cooking time

20 Minutes

Difficulty

easy

Ingredients

For 16 dumplings

Portions

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.

TIP: You can also enhance the dumplings with mountain cheese by inserting small pieces of cheese into the dumplings before cooking.