Buckwheat Mushroom Kreplach in Dill Tomato Sauce

For the Sauce:

1. Heat the butter in a 2-quart saucepan, then add the onion and celery. Cook over medium heat until softened and starting to turn golden. Add the tomato sauce and wine and simmer for 5 minutes. Add salt and pepper to taste and keep warm, adding the dill just before serving.

For the Kreplach:

1. In a 1-quart saucepan, heat the olive oil. Sauté the mushrooms over medium heat until browned and shrunken. Add the buckwheat and cook, stirring, until fragrant. Add the garlic and egg and cook, stirring, until the grains are dry and separate. Add the water, salt, and pepper, bring to a boil, then cover and reduce the heat to low. Cook for 25 minutes. Take the pan off the heat, stir in the chevre, and let cool.
2. Line a sheet pan with parchment or a silicone liner for the assembled kreplach. On a cutting board, lay out several gyoza wrappers. Measure a heaping tablespoonful of the buckwheat filling onto each. Brush water around the filling, and top with another skin. Press together from the filling outward to make sure there is no air trapped inside. Place the kreplach on the sheet pan, not touching. Repeat with the remaining gyoza wrappers and filling. These can be covered tightly and refrigerated for up to 8 hours.
3. Bring a pot of water to a boil. Drop in 6 kreplach at a time, and when they start bobbing around on the surface, cook for 3 minutes. Scoop them out with a spider or slotted spoon. Place on an oiled serving platter or casserole as you go, and drizzle a little oil on them to prevent sticking. Reheat the tomato sauce, stir in the dill, and heat for a few minutes to wilt the herb slightly. Pour over the kreplach and serve hot.