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Corn Buckwheat Dumplings with Spinach and Bryndza

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
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

  1. 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.
  2. Let dough cool 5 minutes, then wet hands and form 10-12 small dumplings.
  3. spinachsunflower oilgarlic
    Heat sunflower oil in a skillet over medium heat; add garlic and cook 30 seconds, then add spinach and cook until wilted.
  4. Add dumplings to the skillet and pan-fry 3-4 minutes, turning gently, until lightly crisped.
  5. bryndza cheeselemon juiceblack pepper
    Remove from heat, crumble bryndza over the top, drizzle with lemon juice, and finish with black pepper.

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