Norwegian Buckwheat Dumplings

Ingredients

In the original Italian version, Canederli al grano saraceno, the dumplings are typically made with a mixture of bread crumbs and buckwheat flour. However, in this Norwegian adaptation, we will be using only buckwheat flour to give the dumplings a more pronounced nutty flavor. Additionally, we will be incorporating traditional Norwegian ingredients such as bacon and onions to enhance the taste and adapt the dish to Norwegian cuisine. We alse have the original recipe for Canederli al grano saraceno, so you can check it out.

• 2 cups (240g) buckwheat flour 2 cups (240g) buckwheat flour
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg 1/2 teaspoon nutmeg
• 4 slices bacon, finely chopped 4 slices bacon, finely chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 eggs 2 eggs
• 1 cup (240ml) milk 1 cup (240ml) milk
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil

Nutrition

• Calories (kcal / KJ): 420 kcal / 1760 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 52g, 3g
• Protein: 12g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the buckwheat flour, all-purpose flour, salt, black pepper, and nutmeg.
2. 2.
   In a skillet, cook the bacon over medium heat until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, sauté the chopped onion until translucent. Remove from heat and let it cool.
4. 4.
   Add the cooked bacon, sautéed onion, and fresh parsley to the flour mixture. Mix well.
5. 5.
   In a separate bowl, whisk together the eggs, milk, and vegetable oil. Pour the wet ingredients into the flour mixture and stir until well combined.
6. 6.
   Let the dough rest for 30 minutes to allow the flavors to meld together.
7. 7.
   Bring a large pot of salted water to a boil.
8. 8.
   Wet your hands with water and shape the dough into small dumplings, about the size of a golf ball.
9. 9.
   Carefully drop the dumplings into the boiling water and cook for about 10-12 minutes, or until they float to the surface.
10. 10.
    Remove the dumplings from the water using a slotted spoon and transfer them to a serving dish.
11. 11.
    Serve the Norwegian Buckwheat Dumplings hot with your choice of gravy or sauce.

Treat your ingredients with care...

• Buckwheat flour — Make sure to use pure buckwheat flour for an authentic flavor. Avoid using buckwheat pancake mix, as it may contain additional ingredients.
• Bacon — Choose a high-quality bacon with a good balance of fat and meat for the best flavor.
• Fresh parsley — If fresh parsley is not available, you can substitute with dried parsley, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavor, you can add a pinch of ground cloves or cinnamon to the dough mixture.
• For a vegetarian version, you can substitute the bacon with finely chopped mushrooms or sun-dried tomatoes.
• Serve the dumplings with lingonberry jam for a traditional Norwegian touch.
• Leftover dumplings can be pan-fried in butter for a delicious crispy texture.
• Experiment with different herbs and spices to customize the flavor of the dumplings.

Serving advice

Serve the Norwegian Buckwheat Dumplings as a main course accompanied by a rich gravy or sauce. They pair well with traditional Norwegian sides such as boiled potatoes, sautéed vegetables, or pickled herring.

Presentation advice

Arrange the dumplings on a platter, garnished with fresh parsley or chives for a pop of color. Drizzle the gravy or sauce over the dumplings just before serving to create an appetizing presentation.