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Finnish Rye and Pork Dumplings
Ruispossu-mykyt
Savory dumplings made with rye flour and filled with a seasoned pork mixture, often served with a mushroom gravy or a simple broth.
ð§ ææ
- 200 g Rye flour(for the dough)
- 100 g All-purpose flour(for the dough)
- 1 large Egg(for the dough)
- 100 ml Water(approximately, for the dough)
- 300 g Ground pork(for the filling)
- 1 small Onion(finely chopped, for the filling)
- 1 clove Garlic(minced, for the filling)
- 1 tsp Salt(divided)
- 0.5 tsp Black pepper(divided)
- 500 ml Mushroom gravy or broth(for serving)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a bowl, combine rye flour, all-purpose flour, egg, and about half of the water. Mix and gradually add more water until a firm but pliable dough forms. Knead for a few minutes, then cover and let it rest for 15 minutes.
- 2
Prepare the filling: In another bowl, combine ground pork, finely chopped onion, minced garlic, half of the salt, and half of the pepper. Mix well.
- 3
Roll out the dough on a lightly floured surface to about 3-4 mm thickness.
- 4
Cut out circles from the dough (about 8-10 cm in diameter).
- 5
Place a spoonful of the pork filling in the center of each dough circle. Fold the dough over to create a half-moon shape and pinch the edges firmly to seal. Ensure there are no gaps.
- 6
Bring a large pot of salted water to a boil.
- 7
Carefully drop the dumplings into the boiling water, ensuring not to overcrowd the pot. Cook in batches if necessary.
- 8
Boil for about 15-20 minutes, or until the dumplings float to the surface and the pork filling is cooked through. The rye flour will give them a darker hue.
- 9
Remove the dumplings with a slotted spoon and serve hot with mushroom gravy or broth. Garnish with remaining salt and pepper if desired.
ð¡ ããã®ã³ã
- âThe dough should be firm enough to hold its shape but not too dry.
- âEnsure the dumplings are sealed very well to prevent the filling from leaking out during boiling.
- âDon't overcook the dumplings, as they can become mushy.
- âFor a richer flavor, you can pan-fry the boiled dumplings briefly in butter until golden.
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- Add finely chopped mushrooms or herbs to the pork filling.
- Serve with a dollop of sour cream or crÚme fraîche.
- A vegetarian version can be made using a mushroom and lentil filling.