MAŁYSZYŃSKIE BUCKWHEAT DUMPLINGS
Knead the dough for dumplings of the following components. Add water to a suitable consistency.
Cook the buckwheat groats. Cook the cabbage, prunes and mushrooms until tender with bay leaf and allspice, then drain. Remove the spices and finely chop. Stir in the groats, diced onions fried on bacon, salt and pepper. Fill the dumplings with stuffing and cook them in salted water. Serve topped with diced onions fried on bacon.
360 g of roasted buckwheat groats
1 kg sauerkraut
a handful of dried mushrooms
1 large onion
allspice, bay leaf, pepper and salt to taste
340 g buckwheat flour
340 g of Circassian spelt flour
3 tablespoons oil