👨‍🍳 Instructions

1. 1

   Prepare the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg and water. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest for 20 minutes.

   💡 Tip: Kneading develops gluten, making the dough pliable and easier to work with.
2. 2

   Prepare the filling: In a medium bowl, combine the cooked buckwheat groats, ground pork, finely chopped onion, marjoram, salt, and pepper. Mix well until thoroughly combined.

   💡 Tip: Ensure the onion is finely chopped to distribute evenly in the filling.
3. 3

   Assemble the dumplings: Roll out the dough thinly on a floured surface. Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1-2 teaspoons of filling in the center of each circle. Moisten the edges of the dough with water, fold in half to create a semi-circle, and press the edges firmly to seal. You can crimp the edges with a fork for extra security.

   💡 Tip: Don't overfill the dumplings, or they will be difficult to seal.
4. 4

   Cook the dumplings: Bring a large pot of salted water to a rolling boil. Carefully add the dumplings, ensuring not to overcrowd the pot. Cook for about 10-15 minutes, or until the dumplings float to the surface and the filling is cooked through. Remove with a slotted spoon.

   💡 Tip: Cook dumplings in batches if necessary to ensure even cooking.
5. 5

   Prepare the sauce: While the dumplings are cooking, whisk together the sour cream, chopped dill, lemon juice, and salt in a small bowl until smooth.

   💡 Tip: Fresh dill is crucial for the authentic flavor of the sauce.
6. 6

   Serve the dumplings hot, generously topped with the dill sour cream sauce.

   💡 Tip: These dumplings can also be pan-fried after boiling for a crispy exterior.