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I tweaked the original recipe a little and reduced it in half.
Day 1
Blood dumpling ingredients:
100g suet
100g diced onion
25g butter
½ litres of blood
50g wheat flour
600g barley flour
Cut the suet into small cubes and melt them in a pan. Add the onion and sautee on medium heat. Mix in the butter, let it melt and turn off the heat. After the mixture has cooled, combine it with the wheat and barley flours. Gradually add the blood into the onion-flour mixture, until you're left with a slightly loose batter. Let the batter rest in the fridge overnight.
Day 2
Soup ingredients:
350g liver, cubed
1 kidney, cubed
1 heart, cubed
800g bone-in pork shoulder
2 dl beer
5 potatoes
2 onions, diced
Add water and the pork to a large pot. Bring to a boil, then reduce the heat to medium low, cover and leave it to cook.
Add the kidney to another pot with plenty of water, then bring it to a boil. Let it cook for about 10 minutes, while skimming any accumulating foam. Transfer the cubes into cold water and let them soak for about 2 hours. Repeat the process for the liver, but rinse it instead of soaking.
When the kidneys are done soaking, remove the pork from the pot. Remove the bone and cut the pork into more manageable pieces, then put it back in the pot. Add the kidney, liver, heart, onions and beer. Bring to a boil, cover and let cook on low heat for 1½ hours, skimming any accumulating foam and adding water as needed.
Take out the dumpling batter from the fridge and form it into small dumplings using spoons. Place the dumplings on top of the meats in the soup and cover. Turn the heat to medium and let cook for 20 minutes. After 20 minutes, season with salt and pepper. Cut the potatoes in any way you like and add them in. The soup is ready when the potatoes are done.
Serve with buttermilk and rye bread.
You may use whatever other root vegetables and seasoning, or use more blood for the soup itself if you like.
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