Sirt buckwheat dumplings with pork, ginger and celery

Sirt buckwheat dumplings with pork, ginger and celery

Servings 4 people


Buckwheat dumplings

  • 300 g buckwheat flour
  • 1.5 tbsp potato flour
  • 100 ml milk
  • 50 ml water
  • 1 tbsp extra virgin olive oil
  • pinch of salt

Pork, ginger and kale filling

  • 200 g extra lean minced pork
  • 2 cm ginger, shredded
  • 2 garlic cloves, minced
  • 1 kaffir lime leave, chopped
  • handful celery leaves, chopped
  • 100 g broccolini, chopped
  • 2 scallions, chopped
  • 1 tbsp tamari or soy sauce
  • 1 tbsp white rice wine

Fried kale and ginger salad

  • 2 handful kale (or any other green like spinach, silver beets, beetroot leaves etc).
  • 1 tsp extra virgin olive oil
  • 1 tsp tamari or soy sauce
  • 1 cm ginger, shredded


Buckwheat dough

  • Mix flours with salt and sieve on the large chopping board or any clean flat surface.
  • Make a well and add olive oil. Mix it in with dry ingredients with a knife .
  • Add very hot milk with hot water to he dough and keep mixing them in using knife. When dough form into small wet pieces, knead it to even texture ball. You may need to use more potato/cornstarch if dough too sticky.
  • Cover the dough with tea towel and prepare the filling.

Pork, ginger and celery filling

  • Mix all ingredients together and set aside.


  • Cut the piece of the buckwheat dough and sprinkle the flat surface with the flour. Roll it into a thin rope. Cut circles by using the sharp edge glass. Wet the edges of each circle with water and put filling in the middle. Fold on half and press edges together.
  • Cook dumplings in boiling salted water with a bit of olive oil. Remove from the saucepan when they float on the surface for about 1-2 minutes and serve or set side when you prepare dressing/garnish.
  • For fried dumplings: Melt spoon of butter or ghee on the large frying pan and fry dumpling each side until golden brown. Plate for serving.

Fried kale and ginger salad

  • On the same frying pan, heat olive oil and add kale. Saute 1 minute. Add tamari or soy sauce and ginger and toss until ginger golden and fragrant, but kale still crispy. Plate together with dumplings.

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