Browned Butter Buckwheat Groat {Kasha} Dumplings with Strawberry Sauce

For the Dumplings:
1 cup cooked buckwheat groats (kasha)
2 tablespoons water
3 tablespoons butter
For the Strawberry Sauce:
1 cup fresh or frozen strawberries
2 tablespoons honey
2 tablespoons water

For the dumplings: In a blender, add the cooked buckwheat groats and the water. Pulse until incorporated. The result should be a thick paste. Using a 1-tablespoon scoop, form them into small balls. Set aside, refrigerate, or freeze until ready to eat.

In a medium frying pan, heat the butter over medium-high heat. When the butter starts to froth, add in the dumplings. Press each dumpling down slightly to create a flattened round. Cook for 2 minutes and then flip. Continue cooking for an additional 1-2 minutes or until the dumplings are browned. Remove the dumplings from the pan to drain.

For the strawberry sauce: In a small saucepan combine the strawberries, honey, and the water. Cook over medium heat until a sauce forms and starts to boil slightly. Pulse with an immersion blender until smooth. Cook for an additional 3-4 minutes and then remove from the heat.

Serve warm strawberry sauce with warm dumplings.


Makes 15 dumplings, approximately 2 servings.

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