Buckwheat Flour Dumplings
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g bacon, fatter, smoked
- salt
- Ground pepper
- 1 liter water
- 500 g buckwheat, finely round
- 250 ml cream or milk
Print Recipe
Pin Recipe Instructions
- Cut the bacon into small cubes. Leave the bacon crackers in the pan over medium heat.
- Bring the water to the boil, salt, pepper. Pour the flour into the boiling water and stir vigorously (!). When the dough is firm, turn off the stove. With the help of a moistened tablespoon, cut the lumps off the dough and place in a preheated bowl. Pour the bacon and warm cream / milk over them.
- Leftovers can be cut into small pieces and fried in a pan the next day.
- These buckwheat dumplings were a poor man`s meal in Luxembourg in earlier days. Fat bacon was used instead of meat and milk instead of cream. You have to know that in the north of Luxembourg, until the introduction of fertilizers containing phosphate, the arable soil was so bad that not even potatoes grew on it. Buckwheat / heather flour / black plentum flour / polenta nera / sarrasin, however, is not a grain, but a knotweed plant and also thrives on poor soils.
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