Prep 1 hr
Cook 2 hrs
Liver dumplings,My Finnish Grandmother made these when I was a child, and I still love them. After they are cooked you can't taste the liver flavor, they are rich and creamy.
- 1 1⁄2 lbs calf liver (if frozen pat dry)
- 1⁄4 lb suet, Very important
- 2 medium onions
- 1 1⁄4 cups oatmeal (regular Not coarse)
- 1 1⁄4 cups graham flour, health food store
- salt and pepper
- some white bread flour, to make dough pliable
- Grind the first 3 ingredients with fine chopper blade. (grind onion first, and save the onion juice, in case moisture is needed.
- DO NOT add water or milk, work dough until all the flours are worked in).
- Add the rest of the ingredients and mix and knead with hands to make a fairly hard dough.
- Roll out dough to 1/8" thick. Cut into squares appox 3"X 3" Put finger hole in center (like a doughnut).
- Allow squares to dry for about 1 hour.
- Now, bring water to a boil in large pot.
- Add 1 Tbl salt.
- When boiling, drop squares into water. Cook in boiling water for 1 hour,keep covered.
- Serve with Lots of real butter.
- NOTE: you can remove the patties and then boil down the water to make a gravy or just serve with butter.
Kukuja isn't really a word that works here as kukuja is the partitive pl of kukku which means either 'rubbish' or the call of the cuckoo. Could it be Kukko? as in the popular kalakukko which is similar but just a giant dumpling from the Karelian region?