Pawaru-Grahmata

№ 32IV. nodaļa

Gaļas kļučki

Pork dumplings for soup

  • Serves 4–6 in soup (about 20 small dumplings)
  • about 40 minutes
  • Melnraksts · vēl nav izmēģināts

1796Gallas klutschki.

Modernizētslpp. 218 · PDF 232
4 porcijas

The book gives ½ mārciņa of lean pork, about 210 g; the other amounts are ours.

Method

5 soļi
  1. Cut away all sinews and chop the pork very finely with a heavy knife, or put it twice through the fine plate of a mincer. Keep it cold.
  2. Beat in the egg, then mix in the breadcrumbs, mace and salt. Leave for 10 minutes.
  3. Bring the broth to a simmer and poach a small test dumpling; taste and adjust the salt (our addition).
  4. With wet hands, roll walnut-sized balls, about 10–12 g each.
  5. Simmer them gently in the broth for 8–10 minutes, until cooked through to 72 °C in the centre. Serve them in the broth.

Notes

What the book says vs. what we added

the book cuts the sinews out of half a pound of lean pork, chops it very finely, beats in eggs and makes a dough with grated white bread, mace and salt, then boils the dumplings in meat broth. The number of eggs, the bread, the test dumpling and the times are ours.

Safety

minced pork must be cooked through, to 72 °C in the centre.

04-024 is the same recipe with unnamed meat, probably veal or beef.

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