Blood Dumplings

Vegetarians, look away—this one's the real, meaty deal!

Recipe author

Servings:

Broth (meat)

Blood

Pork fatback (salt pork)

200

Onion

Rye flour

Salt

Ground black pepper

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 8 g

Fats 24 % 12 g

Carbohydrates 59 % 29 g

247 kcal

GI: 4 / 0 / 96

Here's a truly unusual recipe I found in an old magazine. I won't hide it—it threw me, even shocked me, because I'd never heard of anything like it: blood sausage is one thing, but blood dumplings? That was new to me. Still, worth a try, don't you think? At the very least, it's a great way to get to know Estonian cooking a little better. I'll say right away: this is strictly an acquired taste. Plenty of men love it (though not all), and it's nourishing thanks to its unusual makeup. So: first strain the blood, then mix it with meat broth—you can swap in milk, or plain water in the same amount if need be. Finely chop the fatback and fry it with diced onion until golden. Add flour and your favorite spices. Now combine all of this with the blood in a separate bowl and start adding flour a little at a time. The recipe calls for 8 cups, but you may need a bit more (it took me 9), so go by feel. Knead a dough firm enough to shape into round dumplings easily. Bring a pot of water to a boil, season with salt and pepper, and cook the dumplings until done—about half an hour. Serve them like dumplings, without the broth. This counts as a main course.

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