Buckwheat Taler

For buckwheat dumplings, swell buckwheat grains with boiling hot tap water for 1/2 hour with lid closed. Stir buckwheat flour into the swollen grains.

Crack the eggs and add to the buckwheat. Season with herb salt and pepper. Incorporate chopped chive rolls. Shape this mixture into flat, small talers and fry the buckwheat talers in a frying pan with hot oil until browned on both sides.

Sprinkle with chives.

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