Sweet buckwheat dumplings

I wrote about semolina soup dumplings before and now it was time to test the sweet version of these dumplings. They are made of wheat semolina but I bought some buckwheat semolina and decided to use it instead.

Last time I made soup dumplings by soaking semolina in butter and egg, but sweet dumplings are made by cooking semolina in milk and adding egg when cooled. Just like when cooking semolina pudding, except that the mixture has to be very thick so that the dumplings can hold their shape.

The sweet buckwheat dumplings turned out delicious! I love how the buckwheat flavour comes forward, and the breadcrumbs and strawberries make a perfect match.

Sweet buckwheat dumplings
serves 2

1 dl buckwheat semolina
1 dl milk
2 tbsp butter
1/2 vanilla bean
zest of half of lemon
1 small egg

2 tbsp butter
6 tbsp breadcrumbs
2 tbsp muscovado sugar

strawberries to serve with

Pour the milk in a sauce pan, add butter and scraped vanilla seeds, the vanilla pod and the lemon zest. Bring everything to boil, take out the vanilla pod, add semolina, stir and cook for about 2 minutes until you have a very thick mixture. It should be so thick that it holds shape firmly. Let cool.

Heat the butter in pan, add breadcrumbs and cook on low temperature until the breadcrumbs get some colour. Add muscovado sugar and let everything sit in a pan.

When the semolina is cold, add egg and blend well. You should have somewhat softer dough but it should still hold its shape well. Divide the dough in 4 pieces. With wet hands form round balls. Bring a sauce pan with water to simmer, shape the dumplings again if they have become bit flatter on one side, put into the water, cover and let simmer for 10 minutes.

When dumplings are cooked, drain well and add to the pan with breadcrumbs. Shake the pan until the dumplings are covered with the breadcrumbs. Serve with sliced strawberries.