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Buckwheat Dumplings with Cheese

2 c Buckwheat flour
1/2 c ;boiling water
3 c Wheat flour
Salt
1 c Cottage cheese
3 tb Fat back


Pour boiling water into buckwheat flour, mix with a spoon, add wheat flour and a pinch of salt, work thoroughly.

Put up water with salt, drop small dumplings into boiling water (see above), stir, cover and cook.

Render fatback, brown cracklings.

Drain dumplings, pour over with warm water, drain, place on platter, mix with fat, sprinkle with cheese, cover, heat over boiling water and serve immediately.


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