Buckwheat dumplings with red cabbage are a rustic-tasting first course, inspired by Trentino cuisine and the flavors and traditions of the north, like the famous pizzoccheri.
This is a version of dumplings very different from the classic potato dumplings, buckwheat dumplings have a firmer texture and a rustic flavor. I recommend making them small, they prepare quickly because you don’t need to stripe them. You can cook them right away or prepare them in advance and you can also freeze them.
Dumplings are a preparation that lends itself to many interpretations; if you want more ideas, you can also look at
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 356.29 (Kcal)
- Carbohydrates 49.45 (g) of which sugars 3.95 (g)
- Proteins 12.28 (g)
- Fat 14.16 (g) of which saturated 5.91 (g)of which unsaturated 5.74 (g)
- Fibers 6.61 (g)
- Sodium 1,023.59 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Buckwheat Dumplings with Red Cabbage
- 4.2 oz buckwheat flour
- 4.2 oz all-purpose flour
- 4 tbsps water
- 1 tbsp extra virgin olive oil
- 2 eggs
- 1 clove garlic
- 10.5 oz red cabbage
- 1 pinch nutmeg
- to taste poppy seeds
- 1 oz butter
- to taste salt
Preparation of Buckwheat Dumplings with Red Cabbage
To prepare the buckwheat dumplings, in a bowl mix the two flours and add the water, EVO oil, and a pinch of nutmeg. Mix, then add the whole eggs and continue kneading until you get a soft dough (if necessary, add a bit more water).
Cover the dumpling dough with plastic wrap and prepare the red cabbage.
Wash the cabbage and cut it into thin strips. In a large pan, melt the butter together with the whole clove of garlic and let it flavor over low heat for a few minutes. Add the red cabbage, salt, and let it brown until it softens.
Bring a pot of salted water to a boil. Take the dough and form the dumplings, first making a rope of dough as thin as a pinky finger and then cutting it into pieces.
Drop the buckwheat dumplings into the boiling salted water and cook them for about 5/7 minutes, stirring gently.
When the dumplings are ready, drain them into the pan with the red cabbage and toss to flavor, adding if necessary a bit of pasta cooking water and a drizzle of EVO oil.
Serve sprinkled with a bit of poppy seeds.
