Last week my cousin gave me a Finnish cookbook. Our grandmother was Finnish, which makes us a little bit Finnish, too, and we have many fond memories of the wonderful…and I mean wonderful…food she used to prepare.
Today I made a pot of hearty vegetable soup and decided to try a recipe for Klimpit (Finnish dumplings) to add to the soup.
This was a good decision!
I made the soup with fresh onions, celery, garlic, tomatoes, carrots, rutabaga, green beans, cabbage and kale. Hearty and nutritious.
Then I added the dumplings. Here’s the recipe.
Klimpit (Finnish Dumplings)
1 egg, slightly beaten
1 tablespoon melted butter
1/2 cup milk
3/4 cup all-purpose flour
1/2 teaspoon salt
Beat the egg. Stir in the melted butter and milk. Blend in the flour and salt. Add by the tablespoon to hot soup or stew.
I found that 15 minutes cooking time was ample.
For a late fall day that felt a lot like winter, the soup really hit the spot. And the dumplings were perfect. Just like Grandma’s.
Until next time,
Lee
