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Latvian Buckwheat and Pork Dumplings with Dill Sour Cream
Savory dumplings filled with a hearty mixture of buckwheat groats and ground pork, seasoned with onion and marjoram. Served with a refreshing dill and sour cream sauce, these dumplings are a comforting and flavorful taste of Latvian home cooking.
🧂 Ingrédients
- For the Dough:
- 2 cups All-purpose flour
- 1 Egg
- 1/2 cup Water
- 1/2 tsp Salt
- For the Filling:
- 1 cup Buckwheat groats, cooked
- 250 g Ground pork
- 1/2 Onion, finely chopped
- 1 tsp Dried marjoram
- to taste Salt
- to taste Black pepper
- For the Dill Sour Cream Sauce:
- 1 cup Sour cream
- 2 tbsp Fresh dill, finely chopped
- 1 tsp Lemon juice
- to taste Salt
👨🍳 Instructions
- 1
Prepare the dough: In a large bowl, whisk together flour and salt. Make a well in the center and add the egg and water. Mix until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover and let rest for 20 minutes.
💡 Conseils de pro: Kneading develops gluten, making the dough pliable and easier to work with. - 2
Prepare the filling: In a medium bowl, combine the cooked buckwheat groats, ground pork, finely chopped onion, marjoram, salt, and pepper. Mix well until thoroughly combined.
💡 Conseils de pro: Ensure the onion is finely chopped to distribute evenly in the filling. - 3
Assemble the dumplings: Roll out the dough thinly on a floured surface. Use a round cutter (about 3 inches in diameter) to cut out circles. Place about 1-2 teaspoons of filling in the center of each circle. Moisten the edges of the dough with water, fold in half to create a semi-circle, and press the edges firmly to seal. You can crimp the edges with a fork for extra security.
💡 Conseils de pro: Don't overfill the dumplings, or they will be difficult to seal. - 4
Cook the dumplings: Bring a large pot of salted water to a rolling boil. Carefully add the dumplings, ensuring not to overcrowd the pot. Cook for about 10-15 minutes, or until the dumplings float to the surface and the filling is cooked through. Remove with a slotted spoon.
💡 Conseils de pro: Cook dumplings in batches if necessary to ensure even cooking. - 5
Prepare the sauce: While the dumplings are cooking, whisk together the sour cream, chopped dill, lemon juice, and salt in a small bowl until smooth.
💡 Conseils de pro: Fresh dill is crucial for the authentic flavor of the sauce. - 6
Serve the dumplings hot, generously topped with the dill sour cream sauce.
💡 Conseils de pro: These dumplings can also be pan-fried after boiling for a crispy exterior.
💡 Conseils de pro
- ✓For a richer filling, you can sauté the onion before adding it to the mixture.
- ✓If you prefer a vegetarian option, omit the pork and use sautéed mushrooms and onions as the filling.
- ✓Leftover dumplings can be stored in the refrigerator and reheated by boiling or pan-frying.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add a pinch of nutmeg to the filling for an extra layer of flavor.
- Incorporate finely chopped cooked mushrooms into the filling.
- Serve with a side of sautéed onions or bacon bits.