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.
Ingredients:
Stuffing:
360 g of roasted buckwheat groats
1 kg sauerkraut
some prunes
a handful of dried mushrooms
1 large onion
allspice, bay leaf, pepper and salt to taste
Dough:
340 g buckwheat flour
340 g of Circassian spelt flour
1 egg
3 tablespoons oil
water
salt

The recipe is from:
Gospodarstwo Agroturystyczne "Małyszyński Zakątek"
Małyszyn Dolny 31
27-220 Mirzec
Poland
[email protected]

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