👨‍🍳 Instructions

1. 1

   In a bowl, combine buckwheat flour, all-purpose flour, and salt. Make a well in the center.

   💡 Tip: Using a mix of flours gives a good texture.
2. 2

   Add the egg and gradually add water, mixing until a firm but pliable dough forms. Do not overmix.

   💡 Tip: The amount of water may vary depending on the flour's absorbency.
3. 3

   Bring a large pot of salted water to a rolling boil.

   💡 Tip: Ensure the water is vigorously boiling to cook the dumplings evenly.
4. 4

   Using two spoons or wet hands, form small dumplings (cmoki) from the dough and drop them into the boiling water.

   💡 Tip: Keep the dumplings relatively small for quicker cooking.
5. 5

   Cook the dumplings for about 10-12 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.

   ⏱️ 12 minutes

   💡 Tip: Test one dumpling to ensure it's cooked through.
6. 6

   While the dumplings cook, fry the diced bacon in a separate pan until crispy. Remove bacon with a slotted spoon, leaving the rendered fat in the pan.

   💡 Tip: Reserve the bacon fat for sautéing the vegetables.
7. 7

   Add the chopped onion to the bacon fat and sauté until softened and translucent.

   💡 Tip: Cook over medium heat to avoid burning.
8. 8

   Add the peas to the pan with the onions and cook for a few minutes until tender. If using frozen peas, they will cook quickly.

   💡 Tip: Don't overcook the peas; they should remain bright green.
9. 9

   Add the cooked dumplings and crispy bacon back into the pan with the peas and onions. Add the butter and toss gently to combine and warm through.

   💡 Tip: Toss gently to avoid breaking the dumplings.
10. 10

    Serve immediately, garnished with fresh chopped parsley.

    💡 Tip: A dollop of sour cream or plain yogurt can be a nice addition.