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Finnish Rye Bread Dumplings with Mushroom Gravy
A hearty and comforting dish featuring soft rye bread dumplings, a staple in Finnish cuisine, served with a rich and savory mushroom gravy. These dumplings are a wonderful way to use up stale rye bread, transforming it into a delightful side or light main course.
๐ง ์ฌ๋ฃ
- 300 g Stale rye bread(cubed)
- 300 ml Milk
- 2 large Eggs
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 2 tbsp Fresh parsley(chopped)
- 1 tsp Salt(for dumplings, plus more for boiling water)
- 0.5 tsp Black pepper
- 250 g Mushrooms(sliced (e.g., cremini, shiitake))
- 500 ml Vegetable or beef broth
- 2 tbsp All-purpose flour(for thickening gravy)
- 1 tbsp Fresh dill(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Place the cubed stale rye bread in a large bowl. Heat the milk until it just begins to bubble, then pour it over the bread cubes. Stir gently to coat. Let it soak for about 15-20 minutes.
- 2
While the bread is soaking, melt 1 tbsp of butter in a skillet over medium heat. Add the finely chopped onion and sautรฉ until softened and lightly golden, about 5-7 minutes. Stir in the chopped parsley.
- 3
Add the sautรฉed onion and parsley mixture to the soaked bread. In a separate small bowl, whisk the eggs with salt and pepper, then add them to the bread mixture. Mix everything together with your hands or a spatula until well combined. If the mixture seems too wet, you can add a tablespoon or two of breadcrumbs (optional) until it holds together.
- 4
Bring a large pot of lightly salted water to a rolling boil. Wet your hands slightly and form the bread mixture into golf-ball-sized dumplings. Carefully drop the dumplings into the boiling water.
- 5
Reduce the heat to a simmer. Cook the dumplings for about 20-25 minutes, or until they are firm and cooked through. Remove them from the water with a slotted spoon and set aside.
- 6
In the same skillet (or a clean one), melt the remaining 1 tbsp of butter over medium heat. Add the sliced mushrooms and cook until they are browned and have released their liquid, about 5-8 minutes.
- 7
Sprinkle the flour over the mushrooms and stir to coat. Cook for 1 minute, stirring constantly.
- 8
Gradually whisk in the broth, ensuring no lumps form. Bring the gravy to a simmer and cook for 5-10 minutes, stirring occasionally, until it has thickened to your desired consistency.
- 9
Season the mushroom gravy with salt and pepper to taste. Serve the rye bread dumplings hot, generously topped with the mushroom gravy and garnished with fresh dill.
๐ก ์ ๋ฌธ๊ฐ ํ
- โEnsure the bread is stale for the best dumpling texture.
- โDon't overmix the dumpling dough once the eggs are added.
- โThe water for boiling dumplings should be simmering, not at a rolling boil, to prevent them from breaking apart.
- โAdjust the amount of flour for the gravy to achieve your preferred thickness.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add finely chopped sautรฉed leeks to the dumpling mixture for extra flavor.
- Incorporate a pinch of nutmeg into the mushroom gravy.
- Serve with a dollop of sour cream or crรจme fraรฎche.