Mix salt, curd cheese, egg, honey and buckwheat flour to a dough, which must still be soft (maybe add a little bit of milk or buckwheat flour).
Boil water with salt. Form dumplings from the dough. First make a test dumpling. If it doesn’t fall apart when you cut it in half, add the other dumplings. The dumplings should steep for about 7 min.
For the compote, peel the pears and cut them into 1 cm wide strips. Boil them in water until soft, add honey and vanilla.
Divide the compote evenly on plates, place the drained dumplings in the middle and garnish with whipped cream.
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