Dumplings made from buckwheat and bird cherry flour with crab and cream cheese

2 servings

60 minutes

Recipe from the chef of the Hands neo-bistro Vyacheslav Kazakov.

Energy value per serving

• Calories: 1277.4
• Proteins: 49.7g
• Fats: 53.8g
• Carbohydrates: 152.9g

Ingredients

• Crabs: 210 g
• Cream cheese: 400 g
• Nutmeg: 7 g
• Chicken egg: 2 pc
• Buckwheat flour: 300 g
• Bird cherry flour: 90 g
• Wakame seaweed: 1 g

Cooking steps

1. Shred the crab and mix it with cream cheese and nutmeg.

   Required ingredients:

   • Crabs: 210 g
   • Cream cheese: 400 g
   • Nutmeg: 7 g

2. Mix buckwheat flour with chokeberry flour, add 2 eggs and knead the dough. Let it rest for about 30 minutes.

   Required ingredients:

   • Buckwheat flour: 300 g
   • Bird cherry flour: 90 g
   • Chicken egg: 2 pieces

3. Roll out the dough and shape the dumplings, adding the pre-prepared filling.

   Required ingredients:

   • Crabs: 210 g
   • Cream cheese: 400 g
   • Nutmeg: 7 g

4. Boil the dumplings in boiling water for 8 minutes.

   Required ingredients:

   • Crabs: 210 g
   • Cream cheese: 400 g
   • Nutmeg: 7 g

5. Serve the dumplings with the water they were boiled in and wakame seaweed.

   Required ingredients:

   • Wakame seaweed: 1 g