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Wine with the meal Buckwheat dumplings with mountain cheese and leek on an alpine table, Chardonnay from South Tyrol, alpine decoration and side dishes.

Buckwheat dumplings with mountain cheese & leek

These buckwheat dumplings are a refined, vegetarian version of Alpine cuisine, combined with tangy mountain cheese and leek. The special texture of the buckwheat, combined with the creamy cheese filling and the subtly sweet aroma of leek, offers a hearty yet light taste experience. Perfect for connoisseurs and wine lovers.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Appetizer, Main course
Cuisine Alpine cuisine, Italian, vegetarian
Servings 2 Servings
Calories 380 kcal

Cooking utensils

  • 1 mixing bowl
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Dumpling slicer
  • 1 Pot

Ingredients
  

Buckwheat dumplings

  • 100 g Buckwheat flour
  • 1 Egg
  • 70 ml Milk
  • 1 Pinch of salt

Stuffing & vegetables

  • 70 g Mountain cheese
  • 1 small leek
  • 10 g Butter

Finish

  • Pepper Freshly ground
  • some chives

Preparation
 

- Prepare dumplings -

  • Mix the buckwheat flour with the egg, milk and salt to form a smooth batter
  • Salt the water and bring to the boil, add the dough to the water in portions using a dumpling slicer
  • Pull the cams and remove them

- Stuffing & vegetables -

  • Cut the leek into fine rings and sauté in butter until translucent
  • Grate mountain cheese
  • Serve the dumplings with leek and mountain cheese on plates

- Finish -

  • Sprinkle with pepper and chives to taste

Recommended sides:

  • Lamb's lettuce with herb dressing
  • Potato and carrot gratin
  • Fresh baguette

Nutritional values per portion

Calories: 380kcalCarbohydrates: 35gProtein: 18gFat: 18g
Keyword Alpine cuisine, Buckwheat, Leek, Mountain cheese, Vegetarian, Wine accompaniment
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