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Finnish Pork and Rye Dumplings with Dill Sauce
Tender pork and savory rye flour dumplings, simmered and served in a fresh, herbaceous dill sauce. A comforting and rustic Finnish classic.
ð§ ææ
- 500 g Pork shoulder(finely ground)
- 150 g Rye flour
- 50 g All-purpose flour
- 1 large Egg
- 1 medium Onion(finely chopped)
- 2 cloves Garlic(minced)
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Butter
- 30 g All-purpose flour(for thickening sauce)
- 500 ml Milk
- 1 large bunch Fresh dill(chopped)
- 500 ml Vegetable broth
ðšâð³ äœãæ¹
- 1
In a bowl, combine the ground pork, rye flour, all-purpose flour, egg, chopped onion, minced garlic, salt, and pepper. Mix well until a cohesive dough forms.
- 2
Bring the vegetable broth to a simmer in a large pot. Using two spoons, form small dumplings from the pork and rye mixture and gently drop them into the simmering broth.
- 3
Simmer the dumplings for about 20-25 minutes, or until they are cooked through and float to the surface. Remove dumplings with a slotted spoon and set aside.
- 4
In the same pot, melt the butter over medium heat. Whisk in the 30g of all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
- 5
Gradually whisk in the milk and a little of the reserved broth from cooking the dumplings, ensuring no lumps form. Bring to a gentle simmer and cook until the sauce thickens.
- 6
Stir in the chopped fresh dill. Season the sauce with salt and pepper to taste.
- 7
Return the cooked dumplings to the dill sauce and heat through for a few minutes. Serve hot.
ð¡ ããã®ã³ã
- âDon't overmix the dumpling dough, as this can make them tough.
- âEnsure the broth is simmering, not boiling, when adding the dumplings to prevent them from breaking apart.
- âAdjust the consistency of the dill sauce by adding more milk or broth if it's too thick.
- âFor a richer flavor, you can add a tablespoon of sour cream to the dill sauce at the end.
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- Add finely chopped leeks to the dumpling mixture for extra flavor.
- Serve with a side of lingonberry jam for a traditional sweet and savory contrast.