Breton Buckwheat Dumpling Stew with Smoked Pork

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A rustic Finistère classic, this hearty Breton stew simmers smoked pork shoulder and sausage with leeks, cabbage, and root vegetables, while buckwheat dumplings (farz) poach directly in the savory broth. Everything is finished with lipig, a silky butter-and-buckwheat emulsion stirred into the cooking liquid for nutty richness.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 58 gCarbs
• 8 gFiber
• 7 gSugar
• 42 gProtein
• 1480 mgSodium
• 1120 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 28 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the smoked meats and broth

• 2 lb smoked pork shoulder (lard fumé), in one piece
• 12 oz smoked Breton-style sausage, pricked with a fork
• 1 large yellow onion, quartered
• 2 cloves garlic, smashed
• 2 bay leaves
• 4 sprigs fresh thyme
• 1 tsp whole black peppercorns
• 8 cups cold water

For the vegetables

• 2 medium leeks, white and light green parts only, rinsed and sliced
• 3 medium carrots, peeled and cut into chunks
• 2 small turnips, peeled and quartered
• 1/2 small green cabbage, cored and cut into 6 wedges
• 1.5 lb Yukon Gold potatoes, peeled and halved
• 1 tbsp coarse sea salt, plus more to taste

For the buckwheat dumplings (farz)

• 1.5 cups buckwheat flour (blé noir)
• 1/2 cup all-purpose flour
• 2 large eggs
• 1.25 cups whole milk
• 1 tsp fine sea salt
• 2 tbsp unsalted butter, melted and cooled

For the lipig butter sauce

• 4 tbsp unsalted butter, softened
• 3 tbsp buckwheat flour
• 3/4 cup warm broth from the stew
• Pinch of fine sea salt

Directions

1. Combine the smoked pork shoulder, sausage, onion, garlic, bay leaves, thyme, peppercorns, and cold water in a large heavy pot. Bring slowly to a gentle boil, skimming any foam, then reduce heat and simmer uncovered for 45 minutes to build a flavorful broth.
2. Add the leeks, carrots, turnips, cabbage, potatoes, and 1 tablespoon sea salt to the pot. Continue simmering for 30 minutes, or until the vegetables are tender and the pork is fork-tender.
3. Meanwhile, make the farz batter: whisk the buckwheat flour, all-purpose flour, eggs, milk, and salt until smooth, then beat in the melted butter. Let the batter rest for 15 minutes to relax the gluten.
4. Ladle about 3 cups of the simmering broth into a wide saucepan and keep at a low steady simmer. Drop the buckwheat batter into the broth by generously heaping tablespoonfuls, forming 12 dumplings. Poach gently for 12 to 15 minutes, turning once, until set and tender.
5. Remove the pork shoulder and sausage from the main pot, slice the pork, and arrange on a warm platter with the drained vegetables. Keep everything hot.
6. Make the lipig: mash the softened butter with the buckwheat flour to form a paste. Slowly whisk in the warm broth until completely smooth and slightly thickened, then season with salt.
7. Serve the broth swirled with lipig in shallow bowls, then plate the sliced pork, sausage, vegetables, and farz dumplings alongside so each diner can compose their own bowl.

Cook’s Notes

• Traditionally the batter is cooked in a linen bag (sac'h farz) suspended in the broth; poaching spoonfuls directly in ladled broth is a practical modern shortcut that still gives tender dumplings.
• Seek out true French lard fumé or saucisse de Morteau for the most authentic smoky depth; kielbasa is the closest widely available substitute.
• Rest the batter for at least 15 minutes so the buckwheat hydrates fully and the dumplings hold their shape during poaching.
• Add the lipig gradually and off the boil to keep the emulsion smooth; if it breaks, whisk in a tablespoon of hot broth to bring it back together.
• Leftover broth keeps for 3 days refrigerated and makes an excellent base for a quick buckwheat soup the next day.

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