Pass the flour through a sieve into a mixing bowl. Add salt and oil and toss the ingredients. Then pour in hot water and mix into dough. Knead the dough with your hands for a few minutes until soft and elastic. Cover the bowl with a clean cloth and leave to rest for 30 minutes.

Stuffing:

Cook the buckwheat in salted water. Mash Mazurski Smak quark using a fork. Chop the onion and fry until golden. Mix the cooled buckwheat and onion with the quark. Season to taste with salt, pepper and cumin.

Roll out your dough on the floury worktop and cut out circles. Place the stuffing in the middle of each dumpling and seal the edges.

Put the dumplings in salted, boiling water with a little oil and when they rise to the surface cook for another 2-3 minutes. Dumplings with buckwheat and Mazurski Smak quark are best served with swirls of Mazurski Smak cream, sprinkled with freshly ground pepper.