Step 1

Mix together the eggs, milk, and butter in a large bowl.

Step 2

Gradually add the flour, sugar and salt, stirring until smooth.

Step 3

Scrape the mixture into a farz bag, a sack made of unbleached muslin specifically for this purpose. Tie it closed, leaving room for it to expand by about one-third.

Step 4

Simmer the farz in simmering broth, turning it a few times while cooking, for about 2 hours.

Step 5

Drain the sack in the colander very well for 15 minutes. Then take the sack and roll it on the countertop, pressing it firmly back-and-forth, until you can feel the dumpling inside being broken into irregular bits. Continue rolling it on the counter until it's well-crumbled. If it resists being broken up by rolling the sack, open the sack and break the pieces of buckwheat up with your fingers.