I really like recipes like these😊I had never seen these big buckwheat balls before and it's also so CLEAN tasting. We can draw similarities to polenta or any time you cook a grain, perhaps legume, and start that starch gelatinization process. Like I mentioned there are plenty of ways to eat this. Just like pasta or grain or bread, you can get quite creative. There's another Japanese recipe called hayasoba where the dough is mixed with daikon radish strips and cooked together..❤
@@EastMeetsKitchen Ok, tried making this tonight. I think I made the mistake of using a non-asian brand buckwheat flour (Bob's Red Mill, to be precise). The dumplings turned out much darker, closer to black than the light grey you have here. Also, I think the grind on the flour possibly wasn't fine enough, so there was a slight grittiness to the dumplings. Having said that, they still tasted great along with the soup. Added shitakes and baby bok choy for a bit more veggies. The dumplings didn't seem as firm as yours? Quite possibly because of the grind of the flour again, but it had a nice, almost creaminess to it while still holding together nicely in the soup. All that said, I really enjoyed this dish. Was very comforting on a cold night. Gonna look for a Korean or Japanese brand of buckwheat flour and try this again. Thanks for the recipe!
Hi, thanks for sharing. I'm trying out these dumplings with different seasoning mixed into the water. And it comes out really nice. Can you show how these can be crisp fried in a pan.
Thank you for this recipe, I'm a huge buckwheat fan. So much so... ... bought several kilos of buckwheat to develop a recipe for soba noodles (yes, I saw your soba noodle video of earlier days), I failed utterly, so wondering what I can do with my kilos of buckwheat flour. I love this style of dumpling, and will soon be making your recipe. I may also try the ''hayasoba' you describe below. This type of dumpling has a distant resemblance to the Midwest US dumplings of long ago: wheat flour, baking powder, water, shortening, salt, formed into stiff balls and steamed on top of soups, stews, etc. Kids loooove them. a childhood favorite. Anything similar elsewhere in the USA?
I'd say keep going with the noodles. Maybe try another method and do the rollout and cut. Um, with so much flour, you can definitely have a hand at gluten free baking. I tend to not like the taste of wheat, so whenever I make cakes or breads, I use a mix of different grains ie. sorghum, buckwheat, millet etc etc. It's so much healthier that way and it fills you up. I also make buckwheat dumpling wrappers. I think I did the recipe from Eumsik Dimibang. I use entirely buckwheat flour - have half the liquid be boiling water and the other half be room temp water. Then I roll it out and use it like a GF dumpling wrapper. Yes it can crack and doesn't have the dexterity of a gluten based dough, but it works. -- Crackers as well. Buckwheat pancakes...just a general thickener as opposed to starch. Yah, lots of options.
@@EastMeetsKitchen apparently there are different grades of buckwheat flour depending on how it was milled. The first mill creates a lighter sticker flour, second mill slightly darker and third mill down to the seed core is darkest. Sobakoh flour for making noodles may be the traditional first milling process? Also apparently the the type of mill ie. stone etc matters for good buckwheat noodle flour and how fresh it is....I guess the whole soba noodle making process is an art and not so easy. Also there are different varieties of buckwheat.
Sadly you have to sell a kidney to make this a habit in Sweden. But I saved it for future reference. And after finally finding a shop that sells buckwheat flour in bulk, I came back to it. And oh man, I'm in love! Then after making it in a pot a few times i thought, wait a minute. If they coagulate in cold water, why am i trying to make perfect shapes with two spoons out of basically a sticky porridge? Why not just scoop a nice shape with one spoon and dip it in ice water. And it works! Dip for like five seconds, jiggle the spoon a little and it comes clean off. Then after a few times more, I thought. Wait a minute, why an I stirring this sticky gloop in a pot? And probably this is sacrilege, but next time I microwaved it a minute at a time, stirring with a small "ballon" whisk after each time. Takes about fine times in mine, yours might be different. And they turn out so creamy and delicious! Thank you so much for the inspiration!
It's so simple and soothing looking. I'll keep it in mind for when I can get soba flour somewhere, because American buckwheat flour won't work. Thanks for posting : )
bonjour je fais aussi de la "viande" de sarrazin mais je rajoute un peu de pois chiches cuit ecrasé melangé avec pour avoir une consistance moins compact
Ok, i fear this is not the video that will top your views (hopefully youtube will not harass you too much about that), 😅 it's hard to get people excited about soup, but it does look good! And it looks quite simple to make, provided you have the right type of floor, and it's probably more tasty than it looks.
I really like recipes like these😊I had never seen these big buckwheat balls before and it's also so CLEAN tasting. We can draw similarities to polenta or any time you cook a grain, perhaps legume, and start that starch gelatinization process. Like I mentioned there are plenty of ways to eat this. Just like pasta or grain or bread, you can get quite creative. There's another Japanese recipe called hayasoba where the dough is mixed with daikon radish strips and cooked together..❤
Basically it's Japanese kneidelach 😍
So Japanese Matzo Ball soup? Fantastic! Gonna give this a try.
haha lols
@@EastMeetsKitchen Ok, tried making this tonight. I think I made the mistake of using a non-asian brand buckwheat flour (Bob's Red Mill, to be precise). The dumplings turned out much darker, closer to black than the light grey you have here. Also, I think the grind on the flour possibly wasn't fine enough, so there was a slight grittiness to the dumplings. Having said that, they still tasted great along with the soup. Added shitakes and baby bok choy for a bit more veggies. The dumplings didn't seem as firm as yours? Quite possibly because of the grind of the flour again, but it had a nice, almost creaminess to it while still holding together nicely in the soup. All that said, I really enjoyed this dish. Was very comforting on a cold night. Gonna look for a Korean or Japanese brand of buckwheat flour and try this again. Thanks for the recipe!
Kinda yeah ^^
I love this kind of content BTW ❤
This look like a great recipe to cook for my coeliac friend.... thanks for introducing this....
I’m so happy that I find your channel! Thank you for all amazing recipes 🤍🙏🏻
Hi, thanks for sharing. I'm trying out these dumplings with different seasoning mixed into the water. And it comes out really nice. Can you show how these can be crisp fried in a pan.
Thank you for this recipe, I'm a huge buckwheat fan. So much so... ... bought several kilos of buckwheat to develop a recipe for soba noodles (yes, I saw your soba noodle video of earlier days), I failed utterly, so wondering what I can do with my kilos of buckwheat flour. I love this style of dumpling, and will soon be making your recipe. I may also try the ''hayasoba' you describe below. This type of dumpling has a distant resemblance to the Midwest US dumplings of long ago: wheat flour, baking powder, water, shortening, salt, formed into stiff balls and steamed on top of soups, stews, etc. Kids loooove them. a childhood favorite. Anything similar elsewhere in the USA?
I'd say keep going with the noodles. Maybe try another method and do the rollout and cut. Um, with so much flour, you can definitely have a hand at gluten free baking. I tend to not like the taste of wheat, so whenever I make cakes or breads, I use a mix of different grains ie. sorghum, buckwheat, millet etc etc. It's so much healthier that way and it fills you up. I also make buckwheat dumpling wrappers. I think I did the recipe from Eumsik Dimibang. I use entirely buckwheat flour - have half the liquid be boiling water and the other half be room temp water. Then I roll it out and use it like a GF dumpling wrapper. Yes it can crack and doesn't have the dexterity of a gluten based dough, but it works. -- Crackers as well. Buckwheat pancakes...just a general thickener as opposed to starch. Yah, lots of options.
@@EastMeetsKitchen apparently there are different grades of buckwheat flour depending on how it was milled. The first mill creates a lighter sticker flour, second mill slightly darker and third mill down to the seed core is darkest. Sobakoh flour for making noodles may be the traditional first milling process? Also apparently the the type of mill ie. stone etc matters for good buckwheat noodle flour and how fresh it is....I guess the whole soba noodle making process is an art and not so easy. Also there are different varieties of buckwheat.
Sadly you have to sell a kidney to make this a habit in Sweden. But I saved it for future reference. And after finally finding a shop that sells buckwheat flour in bulk, I came back to it. And oh man, I'm in love! Then after making it in a pot a few times i thought, wait a minute. If they coagulate in cold water, why am i trying to make perfect shapes with two spoons out of basically a sticky porridge? Why not just scoop a nice shape with one spoon and dip it in ice water. And it works! Dip for like five seconds, jiggle the spoon a little and it comes clean off. Then after a few times more, I thought. Wait a minute, why an I stirring this sticky gloop in a pot? And probably this is sacrilege, but next time I microwaved it a minute at a time, stirring with a small "ballon" whisk after each time. Takes about fine times in mine, yours might be different. And they turn out so creamy and delicious! Thank you so much for the inspiration!
It's so simple and soothing looking. I'll keep it in mind for when I can get soba flour somewhere, because American buckwheat flour won't work. Thanks for posting : )
Oh is American buckwheat very different? I've never looked into it.
@@EastMeetsKitchen It's quite dark and slightly musky-tasting. It would have made these dumplings a charcoal color.
@@tamcon72that can be nice too though
yum! looks delicious!
Can you share where your pots are from? I love the design !
Ohhhh! I've never seen this before! SOOOO cool! Ah and i love big doughy dumplings nom nom nom
It looks delicious!
Thanks Jon!
Thank you for inspiration
bonjour je fais aussi de la "viande" de sarrazin mais je rajoute un peu de pois chiches cuit ecrasé melangé avec pour avoir une consistance moins compact
This looks interesting! What's the texture like? Is it like mochi or fish cake or tofu puff?
The dumplings turn out really soft, and has an almost creamy quality to it but still able to hold it's shape soaked in soup. Very pleasant to eat.
Ok, i fear this is not the video that will top your views (hopefully youtube will not harass you too much about that), 😅 it's hard to get people excited about soup, but it does look good! And it looks quite simple to make, provided you have the right type of floor, and it's probably more tasty than it looks.
Oh nothing I enjoy tops views, haha. To be clickable content is very different from real life stuff, so it's whatever these days😂
❤️
I'm not a fan of buckwheat, it's very dry and like eating sawdust powder.
You should try this. I think the grinding into flour changes the texture a lot.
Really depends on what you do with it
On the contrary there are creamy soft and delightful.