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Buckwheat dumplings

Lettuce salad


Total: 25 min


10 min


15 min


1 serving
  • 100 g Buckwheat flour
  • 50 g Lettuce
  • 30 g matchstick bacon strips
  • 30 mL Liquid cream half fat
  • 15 mL Walnut oil
  • 5 mL Wine vinegar
  • 1 teaspoon Mustard
  • 1 pinch Salt
  • 1 pinch Pepper


  • Bring 250 ml of water to a boil in a pan with a pinch of salt. Stirring continuously, pour in the flour until the mixture holds together and separates from the bottom of the pan.
  • Let cool.
  • In a saucepan, fry the matchstick bacon strips with no additional fat. Remove.
  • Heat the grease produced over medium heat.
  • Using a tablespoon, take off portions from the dough shaping each into a dumpling.
  • Place them in the saucepan and fry for 2 minutes in the grease.
  • Transfer to a plate and top with cream.
  • Wash and spin the lettuce.
  • Put in a salad bowl, season with 1 teaspoon of mustard, 1 teaspoon of lemon juice, and 1 tablespoon of walnut oil.
  • Add salt, pepper.
  • Serve the buckwheat dumplings (Stäerzelen) accompanied by lettuce salad with walnut oil dressing.

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