Savoy Cabbage Soup with Buckwheat Dumplings

1. 1
   Place the caraway and coriander seeds in a small frying pan over medium heat. Toast, shaking the pan occasionally, until fragrant, about 4 minutes. Remove to a cutting board and let cool, about 2 minutes. Crush the seeds using a mallet or frying pan until broken into pieces but not pulverized; set aside.
2. 2
   Place the bacon in a large, wide pot or Dutch oven over medium heat. Cook, stirring occasionally, until crisp and browned, about 10 to 12 minutes. Meanwhile, grate the apple on the large holes of a box grater into a medium bowl and set aside (you don’t need to peel the apple). When the bacon is ready, use a slotted spoon to transfer it to a paper-towel-lined plate; set aside. Leave the rendered fat in the pot over medium heat.
3. 3
   Add the grated apple and any juices, onion, and crushed caraway and coriander to the pot, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until the onion is softened, about 8 to 10 minutes.
4. 4
   Stir in the mustard until evenly combined. Add the cabbage and measured salt, season with pepper, and stir to combine. Cook, stirring occasionally, until the cabbage is slightly wilted, about 5 minutes. Add the chicken broth and water, increase the heat to high, and bring to a simmer.

For the dumplings:

1. 1
   While the soup comes to a simmer, make the dumplings: Whisk together the flours, baking powder, salt, and pepper in a large bowl to break up any lumps. Stir in the milk and melted butter until the dough just comes together (it will be very thick).
2. 2
   Once the soup is simmering, reduce the heat to medium low. Taste and season with salt and pepper. Drop 1 heaping tablespoon of dough at a time into the soup around the perimeter of the pot and repeat until all the dough has been used. Cover with a tightfitting lid and cook until the dumplings are fluffy and cooked through and the cabbage is tender, about 10 minutes. Serve garnish with the reserved bacon pieces.