Buckwheat dumplings with bacon

Buckwheat dumplings with baconThe non-tight ? cm thick dough should be made from the flour, water, eggs and salt. Cut the dough into small squares. Boil the dumplings in salted water, cool them down and intermix with onions (roasted in grease).

Buckwheat flour — two glasses, two eggs, water — 400g, two onion bulbs, bacon (grease) — 100g, some salt.

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