As we all crave different foods, I often find myself longing for something simple yet healthy. In fact, the food of the poor in the 18th century typically consisted of meals that were hot, filling, and quickly prepared. Boiled potatoes were a staple of the daily menu, with various stewed meats and fish reserved for Sundays, shared sparingly among family members. Though this was a poverty-line diet, many people lived on it, and a great many died due to a lack of nutritional variety. Today, most of us tend to overindulge, often leading more sedentary lifestyles compared to our ancestors. Where they relied on grains and potatoes, many of us consume excessive amounts of meat while neglecting vegetables and wholesome grains. A recipe for potato and buckwheat dumplings exemplifies a return to simplicity; requiring just four ingredients—Yukon gold potatoes, eggs, butter and buckwheat flour—these dumplings offer a satisfying option for those with gluten sensitivities and for lacto-ovo vegetarians alike.

Potato and Buckwheat Dumplings

By Zosia Culinary Adventures | Date: January 30, 2025

Preparation Time: 30 minutes

Cook Time: 5 minutes

Yield: approximately 130-150 pieces ( 10 servings of 130 g each)

Ingredients:

• 700g peeled fresh Yukon Gold potatoes

• 1 large egg

• 200 g buckwheat flour plus extra for dusting (note if no allergies to wheat, you can use regular flour)

• 100 g potato flour

• 50 g melted butter

• salt

Instructions:

1. Boil the potatoes in salted water for approximately 15 minutes or until they are tender and easily pierced with a fork. While they are still hot, carefully force them through a potato ricer to achieve a smooth and fluffy texture.

2. Add melted butter, flours and an egg. Knead the mixture to form a soft and smooth dough.

3. Divide dough into 4 pieces. Roll each piece into a long log and cut into small pieces that resemble little hooves.

4. Makes sure to dust your working table with plenty of flour to prevent from dough sticking to the table. I like using my pizza peel for easier handling of dumplings. (See the video above) ⬆

5. Add the dumplings to a large pot of boiling salted water, making sure there is plenty of space for them to move freely and not stick together. When they begin to float gracefully to the surface, that is a clear indication that they are fully cooked and ready to be gently removed. Be cautious not to allow them to overcook, as they may fall apart and lose their delightful texture. Carefully take them out using a slotted spoon to allow any excess water to drain off effectively.

6. Serve the dumplings topped with beurre noisette (brown butter) and grated cheese; with Hungarian Goulash; melted bacon bits with sautéed onion; or sauce or gravy of your choice.

Nutrition Facts per One Serving or 130 g without toppings💖

Calories 293 | Fat 6.3 g \ Saturated Fat 3.4 g\ Cholesterol 49 mg\ Sodium 60 mg\ Total Carbohydrate 39.5g \ Dietary Fiber 4.7g\

Total Sugars 1.7g\ Protein 6.6 g \ Vitamin D 7 mcg\ Calcium 33 mg\ Iron 2 mg\ Potassium 566 mg