Sweet buckwheat dumplings6 Portions | 30 minutes
Soba manju are sweet buckwheat dumplings, traditionally filled with anko, a sweet paste made of Azuki beans (and heaps of sugar).
Alternatively they can be filled with anything you like, such as wild berries, jams, etc.).
- 100 g Buckwheat flour
- 100 g Spelt or wheat flour
- 70 g Sugar
- 60 ml Lukewarm water
- 5 g Baking soda (natron or wine stone)
- 250 g Filling (Berries, Marmelade, Anko, etc.)
- 20 g Freshly ground poppy seeds (optional)
Put sugar with water in a bowl and stir until the sugar dissolves.
Add flours, baking soda and poppy seeds and mix until it becomes a homogenous dough.
Dust the working area with flour and take the dough out of the bowl.
Shape the dough to a longish form and cut it to six pieces.
Form a ball from each piece and press it into a flat pancake shape.
Put a spoon full of filling into the center of the dumpling, wrap the dough around it and close it tightly at the top.
Boil some water in a pot and line the steaming basket with a sheet of baking paper or a linen cloth.
Put the dumplings in the basket with the seam on the bottom side and steam them for 10 minutes in high heat.