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Buckwheat Dumplings (Pampushki)

ingredients

serves 10
800 g buckwheat flour
25 g yeast
275 ml warm water
salt
sunflower oil
crushed clove of garlic

method

1. Make a yeast dough using 800 g buckwheat flour, 25 g yeast, 275 ml warm water and salt.

2. Mould into 20 balls, poach in simmering salted water, then drain and lightly golden fry in sunflower oil with a crushed clove of garlic.

3. A smaller version of these may be served to accompany Bortsch Soup

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