Latvian Rye Bread Dumplings (Maizes Kukulīši)
Maizes Kukulīši are traditional Latvian dumplings made from stale rye bread, often served as a side dish or a light meal. They are savory, slightly chewy, and absorb flavors beautifully, making them a versatile part of Latvian cuisine.
🧂 Ingredients
- 300 g Stale rye bread(cubed)
- 200 ml Milk
- 1 medium Onion(finely chopped)
- 2 tbsp Butter
- 1 large Egg
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 tbsp Fresh dill(chopped (optional))
👨🍳 Instructions
- 1
Soak the cubed rye bread in milk for about 10-15 minutes until softened.
- 2
While the bread is soaking, melt butter in a pan and sauté the finely chopped onion until golden brown and softened.
- 3
Squeeze out any excess milk from the rye bread (reserve the milk if needed for consistency).
💡 Tip: Don't discard all the milk; a little moisture is needed for binding. - 4
In a bowl, combine the soaked rye bread, sautéed onions, egg, salt, pepper, and chopped dill (if using). Mix well to form a cohesive mass.
- 5
Form the mixture into small, bite-sized dumplings or balls.
💡 Tip: If the mixture is too dry, add a little of the reserved milk. If too wet, add a tablespoon or two of rye flour. - 6
Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water.
💡 Tip: Do not overcrowd the pot; cook in batches if necessary. - 7
Cook the dumplings for about 5-7 minutes, or until they float to the surface and are heated through.
- 8
Remove the dumplings with a slotted spoon and serve immediately.
💡 Tip: Traditionally served with a dollop of sour cream or as a side to meat dishes.
💡 Pro Tips
- ✓Using slightly stale rye bread gives the best texture.
- ✓Adjust seasoning to your preference. A pinch of caraway seeds can also be added.
- ✓These can be pan-fried after boiling for a crispier exterior.
🔄 Variations
- Add fried bacon bits to the mixture for extra flavor.
- Incorporate other finely chopped herbs like parsley or chives.