Buckwheat Groat {Kasha} Dumplings with Peach Coulis

For the Dumplings:
1 cup cooked buckwheat groats (kasha)
2 tablespoons water
For the Peach Coulis:
2 cups diced fresh or frozen peaches, skin removed
3 tablespoons honey
2 tablespoons water
2 teaspoons lemon juice

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.

Bring 3 quarts of water to a boil. Add in 5-7 dumplings at a time. Boil for approximately 2 minutes. The balls will start to float in the water and travel as they are finished rather than sitting on the bottom of the pan. Immediately remove from the water and drain. Repeat until all the dumplings are cooked.

For the coulis: In a small saucepan combine the peaches, honey, water, and the lemon juice. Cook over medium-high heat until a sauce forms. Remove from heat momentarily and pulse with an immersion blender until smooth. Return to the heat and continue cooking for an additional 3-4 minutes.

Serve the boiled dumplings in a bowl with the warm peach coulis.


Makes 15 dumplings, approximately 2 servings.

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