Dumplings Made with Buckwheat and Chokecherry Flour, Crab, and Cream Cheese
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Main Dishes | Author's cuisine
⏳ Time
1 hour
🥕 Ingredients
7
🍽️ Servings
2
Description
Recipe by chef John Smith from a trendy American bistro.
Ingredients
- Blue Crabs - 7.4 oz
- Semi-soft cream cheese - 14.1 oz
- Nutmeg - 0.2 oz
- Chicken Egg - 2 pieces
- Buckwheat Groats - 10.6 oz
- Chokecherry Flour - 3.2 oz
- Wakame Seaweed - 0 oz
Step by Step guide
Step 1
Shred the crab meat and mix it with cream cheese and nutmeg.
Step 2
Mix buckwheat flour with chokecherry flour, add 2 eggs, and knead the dough. Let it rest for about 30 minutes.
Step 3
Roll out the dough and shape the dumplings, adding the prepared filling.
Step 4
Boil the dumplings in boiling water for 8 minutes.
Step 5
Serve the dumplings with the water they were boiled in and wakame seaweed.
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