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