• ½ lb. buckwheat groats (medium grind)
• 4 eggs
• 3 C flour
• 2 T butter
• ½ lb. potatoes, boiled
• 3 onions, chopped
• 2 t salt
• 6 C boiling water

note: The recipe for filling can be used as a base for gravy to be served with meat. (Kasha)

The stuffing: Mix the buckwheat with 1 egg and place into the oven for 10 or 15 minutes. When the buckwheat is browned add to the boiling water. Add 1 teas. salt, 1 tablespoon of butter and allow to boil 30 minutes on slow fire. Fry the onions and mix with the buckwheat.

The dough: Mash the potatoes; add 3 eggs, 1 teaspoon salt. Add flour and knead a thin dough. Cut the dough into sections; place some buckwheat mixture on each and roll into a dumpling. Bake in buttered pan in oven for 35 minutes, moderate temperature.