Mince & Rice Dumplings with Dill, Egg & Lemon Sauce

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Preparation info

  • Serves

    5–6

    • Difficulty

      Easy

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

These are wonderfully soft meat and rice dumplings that most Greek children eat on a regular basis. If you think that your children might not appreciate the green flecks of dill in the sauce then you can leave it out — they probably won’t notice it in the dumplings and it does give a special and definite flavour.

Ingredients

Dumplings

  • 1 kg(2 lb4 oz) minced (ground) pork and veal
  • ½ teaspoon oregano
  • 3 tablespoons chopped dill
  • 3 tablespoons chopped parsley
  • 1 egg
  • 160 g( oz) rice
  • 1 large red onion, grated
  • 150 ml(5 fl oz) milk
  • 3–4 tablespoons olive oil
  • 2 garlic cloves, peeled but left whole

    Method

    For the dumplings, put the minced meat, oregano, dill, parsley, egg, rice and onion in a mixing bowl with the milk and season well with salt. Knead with your hands so it is all very well mixed. Shape the dumplings by breaking off chunks about the size of a large walnut and quickly patting them into balls or ovals.

    Heat the oil and garlic in a non-stick frying pan and fry the dumplings in batches over medium–high heat, turning them carefully when they are lightly golden on the underside, and lifting the dumplings into a large flameproof casserole when they are golden all over.

    When all the dumplings are in the casserole, gently pour in 1.25 litres(44 fl oz/5 cups) of hot water. Add a little extra salt and bring to a gentle boil. Lower the heat to a bare simmer, cover with a lid and cook for an hour. There should be a fair amount of liquid still at the end. Remove from the heat.

    For the sauce, whip the egg in a bowl and then whisk in the lemon juice and a pinch of salt. Add a ladleful of the hot liquid from the pot (which you will have to tip to the side to get to). Quickly whisk the hot liquid into the egg mixture to acclimatize the eggs, then add another couple of ladlefuls along with the dill, mixing well.

    With the pot off the heat, pour all the egg and lemon sauce back in, quickly hula-hooping the pot around to shift everything so that the eggs don’t scramble. Cover the pot and let it sit for a few minutes — there should be enough heat left in the pot to just cook the eggs through. Taste that there is enough salt before serving, perhaps with a grinding of black pepper. Best served warm, but also good at room temperature.