.png)
Buckwheat patties with cheese
1
Buckwheat dumplings with cheese are a perfect example of a simple yet incredibly delicious dish of Ukrainian cuisine that requires only four main ingredients. Buckwheat, from which they are made, contains a high level of plant protein, making this dish nutritious. Hard cheese adds a rich, creamy taste, making the buckwheat dumplings even more appetizing. This dish goes perfectly with any hard homemade cheese, as well as more well-known Dutch varieties or even suluguni. One of the nicest aspects of these dumplings is their versatility: you can add finely chopped greens, fry them in a pan instead of baking, or even create a surprise by hiding a piece of cheese inside each dumpling.
Variations
- You can add finely chopped greens to the mass — parsley or dill
- Instead of baking, you can fry the dumplings in a pan on both sides
- Some prepare with a piece of cheese inside, flattening the mass on the palm
Secrets to tenderness and flavor
- Put all the ingredients into the ready hot porridge — this will help them mix better
- Do not mix the mass too long — it's enough to mix well until uniform
- Bake at 180 degrees to get a golden crust, but stay soft inside
Ingredient tips
- Select brown buckwheat groats — it cooks evenly in 15-17 minutes
- You can use any hard cheese — homemade, Dutch, cheddar, or suluguni
- Flour serves to bind the mass — buckwheat or wheat, whichever you find convenient
Minor culinary nuances
- Buckwheat doesn't contain gluten — this dish is safe for people with celiac disease
- Groats have antioxidants and minerals: iron, zinc, copper, manganese
- If buckwheat is left over from the previous day, it's perfect for this dish
Ingredients for the recipe
Ingredients
Skviryanka Buckwheat Groats 1kg
1 cup
Ashan Non-carbonated Drinking Water 1.5l
400 ml
Salute di Mare Grinding №0 Natural Edible Sea Salt 750g
to taste
Ecorod Organic Coarse Wheat Flour 800g
2-3 tbsp
Chicken Egg С1 1pc
1 pc
Komo Traditional Hard Cheese 50% 185g
100 g
Pripravka ground black pepper 20g
to taste
Shchedryy Dar Refined Sunflower Oil 0.75l
1 tbsp
Preparation steps
01
Preparing buckwheat — Sort buckwheat groats, remove debris, wash under running water. Time: 2 min. Guide: Groats are clean, without debris.
02
Cooking porridge — Pour water over buckwheat, add salt, bring to a boil, reduce heat to minimum. Time: 1 min. Guide: Broth is boiling.
03
Stewing porridge — Cover with lid and cook for 15-17 minutes until all the water evaporates. Time: 16 min. Guide: Water is completely evaporated, groats are soft.
04
Cooling — Let porridge cool for 3-5 minutes so that it doesn't fall apart during mixing. Time: 5 min. Guide: Porridge is slightly warm, not hot.
05
Ingredients for mass — Grate hard cheese on a fine grater, break an egg into a separate bowl. Time: 3 min. Guide: Cheese is grated, egg is ready.
06
Mixing mass — Place flour, egg, grated cheese, pepper into cooled porridge; mix well until uniform. Time: 3 min. Guide: Mass is uniform, without lumps.
07
Shaping and cooking — Shape the mixture into small patties, coat them in flour or breadcrumbs if desired, place them in a preheated frying pan with vegetable oil, and fry over a medium heat for 3–4 minutes on each side until golden brown. Time: 6–8 mins. Guide: The buckwheat patties hold their shape, are covered in a golden crust, and the cheese inside has melted slightly.
08
Tip: Serve ready dumplings hot with sour cream, tomato, or sour cream sauce. They pair well with borscht or rice soup. If desired, fry the dumplings in a pan before baking — they will have a crisper crust.
Where to order ingredients
Select the required ingredients in one of the stores
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
.png)
