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Finnish Maksa Kukuja

FINNISH MAKSA KUKUJA

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.

Time: 180 minutes

Steps:

  • 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
  • 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

Number Of Ingredients: 7

Ingredients:

  1. calf liver
  2. suet
  3. onions
  4. oatmeal
  5. graham flour
  6. salt and pepper
  7. white bread flour


FINNISH MAKSA KUKUJA

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.

Recipe From food.com

Provided by yoopertwo

Time 3h

Yield 4 serving(s)

Steps:



Finnish Maksa Kukuja image

Number Of Ingredients: 7

Ingredients:

  • 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


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