Kig har farz (Breton Stew with dumpling)

To make the pot au feu (stew), put into a stew pot :

Vegetables
Beef
A pork hock or ham

Then let it cook slowly for 3 hours.

Le farz (pudding)

500g of buckwheat flour,
3 eggs,
1 soup spoon of fine salt
1/2 litre of stock,
1 piece of butter
1 fabric bag

Mix everything together, let it rest for 1 hour, then put the dumpling in the fabric bag, lacing it whilst leaving space so that the dumpling can rise and inflate, let it cook for the rest of the 3 hours in the stew, plunging the bag into the slow boiling liquid.
Serve the dumpling in slices or en « pouloud » (all mixed in).