Baked buckwheat dumplings with curried cabbage and dill sauce
Buckwheat groat dumplings bound with egg yolks and baked, served with curried cabbage and a sour cream and dill sauce.
Active time35 min
Cooking30 min
Total1 h 15 minResting : 15 min
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Ingredients
- 300 g white cabbage
- 115 g unsalted butter
- 200 g thick sour cream
- 4 eggs, yolks only used
- 5 g dried dill tips
- 750 ml ready-to-use vegetable stock
- 2 g Madras curry powder
- 45 ml drinking water
- 20 g plain flour
- 30 g buckwheat flour
- 250 ml dry hulled buckwheat groats
- 30 ml sunflower oil
- 1 g dried parsley
- 6 g fine salt
- 15 ml white wine vinegar
Preparation
Bring 500 ml stock to the boil with 15 g butter. Add the buckwheat groats, cover and cook over low heat for about 15 min, until the grains are tender and the liquid is absorbed. Spread in a bowl and leave to cool to lukewarm for about 15 min.
115 g unsalted butter750 ml ready-to-use vegetable stock250 ml dry hulled buckwheat groats- saucepan with lid
- spoon
- mixing bowl
Preheat the conventional oven to 190 °C. Crack the eggs and separate the yolks from the whites. Add only the yolks to the lukewarm buckwheat, with the buckwheat flour, parsley, 1 g dill and 4 g salt. Mix until the mixture holds together. With lightly damp hands, shape dumplings about 4 cm across and place on a lined baking tray. Bake for about 15 min, until firm and hot in the centre.
4 eggs, yolks only used5 g dried dill tips30 g buckwheat flour1 g dried parsley6 g fine salt- oven
- bowls
- mixing bowl
- spoon
- baking tray
- baking paper
While the dumplings bake, melt the remaining 100 g butter in a saucepan. Add the plain flour and stir for about 2 min without letting it brown. Gradually whisk in the remaining 250 ml stock and simmer for about 5 min. Add the remaining 4 g dill, the vinegar and 1 g salt. Remove from the heat and stir in the sour cream. Keep warm without boiling.
200 g thick sour cream20 g plain flour15 ml white wine vinegar- saucepan
- spoon
- whisk
Remove any damaged cabbage leaves and the core. Wash and shred. Heat the oil in a frying pan and sauté the cabbage for about 5 min, stirring. Add the water and 1 g salt, then cook for about another 3 min, until tender but still holding its shape. Stir in the curry powder. Serve the dumplings with the cabbage and all the dill sauce.
300 g white cabbage2 g Madras curry powder45 ml drinking water30 ml sunflower oil- knife
- chopping board
- frying pan
- spatula
Allergens
- Celery
- Eggs
- Gluten
- Milk
Composition to check for: Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration