For the rye dumplings, mix the cooked rye grains with curd and the buckwheat flour, season to taste and form very small dumplings. Turn in breadcrumbs and fry in hot coconut oil.
Spread with beet syrup.
Related Recipes:
Beef Tenderloin SurpriseA great pasta dish for any occasion: 1. remove the crust from the toast, toast and finely dice. 2. remove the...
Smoked Wild Char with Red Beets and RöstiPress one beet to juice. Wrap the remaining beets with sea salt and caraway seeds in aluminum foil, place on a...
Curd Dumplings with BlackberriesRinse, drain and dry blackberries, defrost frozen berries. Mix butter and eggs with salt and sugar. Squeeze...
Fruit Dumplings From Curd DoughFor the fruit dumplings, mix the butter and curd very well and incorporate the whole egg with the salt. Then...
Sweet Jackfruit DumplingsFor the sweet jackfruit dumplings, first drain the canned jackfruit pieces through a sieve, rinse well with...
Goose Liver Dumplings on Elder CabbageFor goose liver dumplings on elder cabbage, first prepare the goose liver dumplings: To do this, peel and...
Paprika Chicken with Dumplings – Gluten FreeFor the paprika chicken with dumplings, first mix the dumpling dough. First mix the gluten-free flour with the...
Porcini DumplingsFor the porcini dumplings, gradually mix the flour with the warm water to form a soft dough, shape into a ball...
Felafel with Added BuckwheatKarin Förg: Felafel is probably the best-known Arab dish next to pitta and also tastes good when cooled...
Curd SlicesFor the curd slices, prepare a shortcrust pastry from the ingredients and roll it out to a thickness of...