John Myers
Ingredients for 1 servings:
- 1 cup buckwheat, whole approx. 160 g
- 2 cups water
- 5 grains of pepper, ground
- 1 tsp chili powder
- 150 g bell peppers, frozen cut into strips, finely weighed
- 30 g ginger, finely weighed
- 1 tsp salt
- 500 g quark 0.5%
- 1 cup ground buckwheat approx. 160 g
- possibly buckwheat, whole
- Olive oil OR
- Water (boiling salt water)
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
gluten-free + egg-free
Bring 2 cups of water to a boil and add 1 cup of buckwheat grains. Bring to a boil; it will boil over quickly. When it starts to boil, put a wooden spoon in it and briefly remove the heat from the pot to allow it to settle. Return the heat to the reduced level. Leave the spoon in for safety. When the water is below the surface of the buckwheat, turn off the heat, remove the spoon, put the lid on, and let it swell. It will become nice and dry and grainy. Finely chop the bell pepper strips and ginger together, mix with the pepper, chili powder, quark, and ground buckwheat. Season to taste with the spices. With wet hands, form small patties and fry them on both sides in hot fat over medium heat. Or roll the patties again in the ground buckwheat and then fry them. Or leave the patties in small balls and add them to the boiling salted water. When they float to the top, let them simmer for another 15-25 minutes, depending on their size. They taste good hot or cold. A slightly sweet, very spicy sauce is recommended for dumplings; for fried dumplings, any (homemade) sauce is suitable. My own recipe
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