preparation
Sweat diced leek and garlic in butter and mix in with bread. Fold in buckwheat flour. Beat milk, eggs and salt together. Put to one side in a cool spot for half an hour to rest. Form dumplings with wet hands and place in boiling salted water. After 30 minutes remove dumplings with a slotted spoon and serve in meat broth (makes around 8 dumplings).