Blodpalt
Lapland, Finland
Place of Origin:
Also Known as:
Blodpalt, known as veripalttu in Finnish and asins pankūkas in Latvian, is a traditional dish with roots in northern Finland and parts of northern Sweden. This hearty dumpling, called "palt," is crafted from barley or rye flour, occasionally mixed with grated raw potatoes. Its unique feature is the addition of blood to the dough, providing extra nutrition.
Description
Ingredients
2 liters/8 cups reindeer meat broth
500ml/2 cups reindeer blood (frozen and defrosted)
Salt to taste
250 g/2 cups white or rye flour
Recipe
Step 1: Put the cold blood in a bowl and add a pinch of salt.
Step 2: Mix in the flour, stirring until the mixture is thickened and smooth.
Step 3: Heat the broth until it comes to a boil.
Step 4: Drop half-spoonfuls of the mixture into the boiling broth.
Step 5: The dumplings will sink to the bottom, then rise to the surface.
Step 6: Let them boil for 5 more minutes on the surface.
Step 7: Remove the dumplings from the broth using a slotted spoon