• Gently mix together warm water, sugar, and yeast. Allow to sit for 10 minutes.
• In a large bowl, mix together 1 cup of the buckwheat flour, remaining flours, starches, xanthan gum and salt. Form a well in the middle, and pour oil, eggs, and sour cream into it. Mix well, then add the yeasty water.
• Mix until everything is well incorporated - it will be a bit wet. Place dough in a large, greased bowl. Cover and allow to rise somewhere warm for 1 hour.
• As you are waiting for the dough to rise, prepare the filling:
• Cook bacon & onion until bacon is cooked, but not crispy. Add sauerkraut to the pan, cook and stir well until bacon fat is absorbed and everything is heated through. Season with salt and pepper to taste. Let cool.
• One the hour rise is up, mix remaining ½ cup buckwheat flour into the dough. Pinch off a walnut sized piece of dough, and work into a circle as a test. If dough is too wet to work with, add a little more buckwheat flour.

  You want it more wet than normal dough, but still workable. Let stand for another 10 minutes.

Assemble the sauerkraut balls*:

• Divide dough into a bunch of walnut sized pieces – about 25 of them.
• One at a time, flatten a piece of dough into a circle approximately 3" across – I like to do this in the palm of one hand. Place a 1 tablespoon mound of filling in the center of the circle.
• Carefully pull up the edge of the circle up and around the filling, sealing the filling in (like a drawstring bag). Roll around between your hands a bit to get a uniform spherical shape, repeat with the rest of the dough/filling.
• Get a large pot of water boiling, gently boil buns for 2 minutes each. Remove from water, arrange on parchment lined baking sheet, leaving at least 2" between dough balls.
• Loosely cover baking sheets with plastic wrap, and allow to rise another hour. Heat oven to 425 F (220 C).
• Remove plastic wrap from baking sheets, bake for 15 minutes, or until lightly golden. Remove from oven and brush liberally with melted butter, then broil for another 3 minutes or so, until nicely brown.
• Best served hot - fresh out of the oven or reheated... IF they last that long.