Dumplings filled with buckwheat groats
- 1 cup of buckwheat groats Lestello
- 30 dag of flour
- 1 egg
- 15 dag of curd cheese
- 5 dag of butter
- 2 large onions
Cook the groat, cool for a while, add 2 times milled curd cheese. Peel the onion, chopp in small cubes, brown in hot fat then cool, add to the curd mass, sprinkle with salt and pepper. Knead the dough mixing sifted flour, eggs, a pinch of salt and water. Roll it out thinly and using glass cut discs. Put on each stuffing, glue the edges properly. Cook dumplings in boiling salted water for 3-5 minutes. Serve poured with butter or lard with cracklings.ać polane masłem lub słoniną ze skwarkami.