Pawaru-Grahmata

№ 33IV. nodaļa

Vēršu gaļas kļučki

Boiled beef dumplings with savoy cabbage in broth

  • Serves 4–6 (12 dumplings)
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Wehrschu gallas klutschki.

Modernizētslpp. 218–219 · PDF 232–233
4 porcijas

The book gives 1 mārciņa of boiled beef (about 420 g), 5 eggs and "about 12" dumplings. We keep the beef and the number of dumplings but use 3 eggs (see Notes).

Method

7 soļi
  1. Chop the beef finely with a heavy knife, or put it through the coarse plate of a mincer. If it is lean, add the bacon. Mix in the onion, chervil, parsley and thyme.
  2. Beat in the eggs, then add the breadcrumbs, pepper, allspice and salt. Mix well and leave for 10 minutes; the mixture should hold together.
  3. Shape 12 oval dumplings, about 55 g each.
  4. Fry them in the butter over medium heat for 3–4 minutes on each side, until brown.
  5. Meanwhile, pull off the dark outer leaves of the cabbage and cut the pale heart into 6–8 wedges, keeping a little core on each. Boil them in salted water for 5 minutes and drain.
  6. Bring the broth to a simmer, add the dumplings and cabbage and simmer gently for 10 minutes, until the dumplings are hot through (75 °C). Serve in deep plates with the broth.
  7. Or skip steps 5–6 and serve the fried dumplings straight from the pan, with braised cabbage or a sharp egg-yolk sauce.

Notes

What the book says vs. what we added

the book chops a pound of boiled, very fatty beef (adding bacon if it is not fatty enough) with an onion, chervil, parsley and thyme, beats in 5 eggs and mixes in grated white bread, crushed pepper, allspice and salt. It makes about 12 dumplings and fries them in butter. They are eaten with brown cabbage, or on their own with a yellow sour sauce, or simmered after frying with boiled savoy cabbage hearts in meat broth. The amounts other than the beef and dumplings, and the times, are ours.

Eggs

with the book's 5 eggs you need about twice the breadcrumbs, and the dumplings come out softer, more like an egg cake. We use 3.

Leftover beef

these are a way to use the meat from making broth. Use it within 2 days of cooking and make sure the dumplings are piping hot through.

The other serving suggestions

brown cabbage (06-011) and the yellow sour sauce (chapter 5) are not transcribed yet. A sauce of egg yolks, butter and a little broth sharpened with lemon juice or vinegar is close to what the book means.

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