Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Buckwheat Dumplings

Servings: 2

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• buckwheat groats (1 cup)
• salt (2.5 g)
• water (300 ml)
• olive oil (30 ml)
• yellow onion (1, small)
• garlic (2 cloves)
• olive oil (15 ml)
• tomato paste (90 g)
• water (120 ml)
• salt (1.25 g)
• black pepper (1.25 g)

Directions

• In a pan, roast 150 g (1 cup) (to yield 1 cup flour) of buckwheat groats (the de-hulled kind) for 3-5 minutes. Roasting groats in a pan lightly dries them out, and makes them easier to grind them afterwards.
• Transfer 1/4 of the groats in a mortar and pestle, and grind into a fine powder. Repeat for the rest of the groats. We process a small amount at a time because of the size of our mortar.
• Transfer the buckwheat flour into a bowl. Mix in 2.5 g (1/2 tsp) of salt.
• Bring 300 ml (1 1/4 cup) of water to a boil. Pour hot water into flour, and mix until well incorporated.
• Prepare a small bowl with 30 ml (2 tbsp) olive oil (melted vegan butter is also fine), and bring a pan to medium heat. Dip a spoon into the bowl of oil to coat it, and scoop up a chunk of dough. Form the dough with your fingers into a cohesive 'ball' and dump it into the hot pan. Continue until all the dough is used up.
• For extra heat, add more olive oil to the pan, and sauté the dumplings until lightly browned on all sides. Divide cooked dumplings into two bowls.
• In a small pan, cook 1 small diced yellow onion, 2 minced garlic cloves in 15 ml (1 tbsp) olive oil over medium heat until the onion is just translucent.
• Add 90 g (1/2 of a 170g can) of tomato paste and 120 ml (1/2 cup) of water (or 1/2 cup of tomato sauce) and mix until it's blended. Add to pan, along with a pinch of dried oregano and chili pepper flakes. Bring sauce to a simmer over medium-high heat, then lower heat to a simmer and cook for about 15-20 minutes.
• Pour sauce over buckwheat dumplings, and season with salt and black pepper.

Nutrition Data (Per Serving)