Blood Dumplings

Such a very, very peculiar culinary recipe that I found in an old magazine. I will not hide it, he discouraged me, even shocked me, because I had no idea about anything similar until then: black pudding is one thing, but blood dumplings are something new. Well, we should try, don't you think? At least, this is a great opportunity to get to know Estonian cuisine better. I 'll make a reservation right away: the food is strictly for the amateur. In principle, a large number of men like it (but not everyone), and it is also useful due to its strange composition.
So, we first filter the blood, then mix it with meat broth, which can be replaced with milk. At worst, you can take plain water in the same amount. Finely chop the bacon and fry it together with onion cubes until golden brown. Add flour and favorite spices. Now we combine all this with the blood in a separate bowl and start adding flour little by little. The recipe specifies 8 glasses, but they may need a little more (it took me 9), so we look for ourselves. Knead the dough of such consistency that it is easy to form round dumplings. We put a pot of water on the stove, bring it to a boil, salt, pepper and cook the dumplings until ready. It will take about half an hour. This dish is served as dumplings, that is, without broth. This is considered a second course.