Buckwheat Dumplings on Dill Sauce with Curry Cabbage – Recipe | Kotányi
Buckwheat dumplings with pointed cabbage and curry are suitable as an intermezzo or as a vegetarian main course. Try the recipe now!
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Cooking tools:
- Saucepan
- Pot
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Oven
- Baking sheet
- Parchment paper
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Spatula
- Plate
Ingredients
- 250ml Buckwheat
- 500ml Vegetable stock, clear
- 1tbsp. Butter
- 4pcs. Egg yolks
- 3tbsp. Buckwheat flour
- 2tsp. Salt
- 2tsp. Parsley, Chopped
- 1tsp. Dill Fronds, Chopped
- 100g Butter
- 2tbsp. Flour, smooth
- 250ml Vegetable stock, clear
- 200g Sour cream
- 1tbsp. Vinegar
- 4tbsp. Dill Fronds, Chopped
- 1pinch Sea Salt, Coarse
- 300g Cabbage, white
- 2tbsp. Vegetable oil
- 3tbsp. Water
- 1tsp. Curry Madras
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