Buckwheat Dumplings
Ingredients
- 150 gBuckwheat flour (sifted)
- 40 gWhite sugar
- 250 mlMineral water
- 30 gCorn starch (for shaping)
- 1 pinchGray sea salt
- 100 gRed bean paste (Anko) (divided into 4 small balls)
Method
A dense and elastic buckwheat dough, worked until shiny. The toasted hazelnut aroma of buckwheat dominates, with a melting texture that doesn't stick to the palate.
- 1
In a mixing bowl, combine the buckwheat flour, white sugar, and sea salt. Whisk dry to evenly distribute the sugar.
- 2
Gradually pour in the mineral water while whisking vigorously. The batter should be smooth, without lumps, with the consistency of a thick pancake batter.
- 3
Pour the mixture into a heavy-bottomed saucepan over medium heat. Stir constantly with a wooden spatula. The dough will thicken suddenly, become sticky, and pull away from the sides. Continue working the mass until it is elastic and slightly translucent.
- 4
Dust the work surface with cornstarch. Place the hot dough on it. Divide it into 4 portions. Flatten each portion, place a ball of red bean paste in the center, then close the buckwheat dough around it to form a ball or triangle. The starch prevents the dough from sticking to your fingers.
Frequently asked questions
How do you get this dish right?
- Never stop stirring during cooking, otherwise the bottom will burn and the texture will become grainy.
- Work the dough while it is hot, it is much more malleable.
How long does this dish keep?
Eat immediately. The dough hardens and loses its elasticity within a few hours.
