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Blodpalt (veripalt): photo of the dish
Illustrative photo: This image was produced by me, David Castor (user:dcastor). The pictures I submit to the Wikipedia Project are released — Public domain, Wikimedia Commons
Meat

Blodpalt (veripalt)

Finnish blood dumplings of Swedish origin, made with pork blood, barley flour and onions. Their texture is soft and their flavour deep, traditionally served with mashed potatoes and cranberry jam.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Sauté the sliced onions and bacon in butter until golden.
  2. In a large bowl, mix the blood, barley flour, milk, egg and spices, then add the onions and bacon.
  3. Let the batter rest for 15 minutes so it thickens slightly.
  4. Shape small dumplings by hand or with a spoon, about 4 cm across.
  5. Fry them in a pan with a little butter over medium heat, 4 to 5 minutes per side, until a nice brown crust forms.
  6. Finish cooking in the oven at 160 °C for 10 minutes so the centre is properly set.
  7. Boil the potatoes in salted water and make a mash.
  8. Serve the dumplings hot with the mash and the cranberry jam.

Variations and tips

Version without blood. Replace the blood with 250 ml of beef stock and 150 g of pork liver purée for a comparable texture.

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Original Ecomely recipe.