Kig ha farz

This is the Brittany version of the pot au feu. The way in which this dish differs from the other pots au feu in this book is by the addition of a huge dumpling made from buckwheat flour (kig = meat, farz = dumpling).

Prepare a pot au feu as in the preceding Cevennes recipe and, while that is starting to cook, make the dumpling, for which you need: