Squeeze the chopped sour beets, mix in the crumbled curd, salt and eggs. Sauté the finely chopped leek in a tablespoon of butter and mix into the beets with enough wholemeal flour to form a firmer mass from which small dumplings can be formed. Boil salted water in a saucepan and cook the dumplings in it, just simmering gently, for 12-15 minutes. Lift out, drain and arrange on plates. Pour melted butter or hot sasaka over them and sprinkle with chives.
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