ukrainian

Corn Buckwheat Dumplings with Spinach and Bryndza

Name: Corn Buckwheat Dumplings with Spinach and Bryndza
Yield: 1 serving
Cuisine: ukrainian
Ingredients: 50 g buckwheat flour; 18 g cornmeal; 63 g bryndza cheese; 108 g spinach; 14 g sunflower oil; 5 g garlic; 9 g lemon juice; 2 g salt; 0.9 g black pepper

This pan-fried dish pairs buckwheat flour with bryndza cheese, spinach and cornmeal. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Vegetarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

60 g Carbohydrates

36 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

50g buckwheat flour 171 kcal
18g cornmeal 67 kcal
63g bryndza cheese 253 kcal
108g spinach 25 kcal
14g sunflower oil 124 kcal
5g garlic 7 kcal
9g lemon juice 3 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

buckwheat flourcornmealsalt
Bring 2 cups water to a boil, salt it, and whisk in buckwheat flour and cornmeal to make a thick dough; stir 2-3 minutes until it pulls from the pan.
Let dough cool 5 minutes, then wet hands and form 10-12 small dumplings.
spinachsunflower oilgarlic
Heat sunflower oil in a skillet over medium heat; add garlic and cook 30 seconds, then add spinach and cook until wilted.
Add dumplings to the skillet and pan-fry 3-4 minutes, turning gently, until lightly crisped.
bryndza cheeselemon juiceblack pepper
Remove from heat, crumble bryndza over the top, drizzle with lemon juice, and finish with black pepper.