First mix the dry ingredients, then fold in the soft lard and the pork blood. Finally, knead the dough with your hands. Form dumplings from the dough, about the size of a child’s fist. Cook the dumplings in the hot clear soup for about 20 minutes. Then take them out and put them in a preheated baking dish.
The Tollatschen can be eaten hot. They can also be cooled, cut into slices, roasted in lard and served with fried apple slices.
They are part of a typical Pomeranian butcher’s meal. And, of course, there are as many variations as there are Pomeranian housewives.
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