Buckwheat Dumplings
2 cups pure buckwheat flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
3/4 cup milk
1 egg
3 tablespoons vegetable oil or melted shortening
Combine first 4 ingredients; sift into bowl. Combine milk, egg and oil or melted shortening; beat. Add to dry ingredients; stir just until dry ingredients are moistened. Drop tablespoonsful of mixture into simmering stew. Cover pan tightly; cook until done, about 15 minutes, without lifting cover.
Buckwheat Dumplings recipe provided by Loman. Loman got the recipe from The Pour House, one of Raleigh finest restaurants. The Pour House is well known in North Carolina to make great Buckwheat Dumplings. Check them out at North Carolina, 27601 Raleigh, 224 S Blount St.