Best Finnish Maksa Kukuja Recipes

FINNISH STYLE MOJAKKA

Steps:

• In a large pot over medium high heat, brown the meat on all sides in the butter or margarine.
• Add 4 cups of the water and bring to a boil.
• Add the onion, salt and ground black pepper. Reduce heat to low and simmer for one hour.
• Add the carrots, celery and potatoes and simmer for another 1 1/2 hours.
• Then combine the flour and remaining 1/2 cup water in a separate small bowl, forming a thin paste. Add this to the soup, stirring well and simmer for 15 more minutes.

KARELIAN LANTTUKUKKO (FINNISH MEAT AND RUTABAGA PIE)

Steps:

• Combine yeast and warm water, stirring to dissolve yeast, then combine with enough of the rye flour for the consistence of porridge; cover loosely and set aside for one hour.
• Meanwhile, peel and slice the rutabaga and cook in salted water until soft, about 20 minutes.
• Once the yeast has been activated, stir in enough all purpose flour to form a dough (the dough will leave the sides of the bowl); cover with a clean towel and set aside to rise for 1 hour.
• Add a small amount of oil to a skillet and fry the meat, onion, salt and pepper, and chopped parsley; remove from heat once the onions begin to caramelize and are a light golden.
• Preheat oven to 425 degrees F.
• After an hour the dough should have doubled in size; turn out onto a work surface dusted with rye flour.
• Knead dough; roll out dough to either a square shape or circular shape to be stuffed with the rutabagas and meat mixture.
• To the dough, place a layer of rutabaga, then meat.
• Fold over the sides to cover filling and seal.
• Transfer to a greased baking sheet and bake until crust is golden and filling is cooked through, about 1 hour.
• Brush the top with butter and let cool slightly before slicing.
• NOTE: The original recipe called for the pie to be wrapped in grease-proof paper, then newspaper, then a plastic bag. It was allowed to rest, at room temperature, for 3 hours to soften.

FINNISH MAKSA KUKUJA

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 (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.