Fried liver buns
Description
Liver is a very nutritious product, but when it comes to pork liver, it often turns out tough and dry, so personally I don't cook it very often. But recently I found an excellent recipe where the liver turns out very tender and juicy, and now I want to tell you about it. Serve cooled or slightly warm.
Instructions
- 1
Step 1
First, soak the pork liver in water for several hours. Then drain the water and pass the liver through a meat grinder.
- 2
Step 2
Pour a little vegetable oil into a skillet and place it over heat. Add finely chopped onion and sauté until soft. Then add the minced liver, season with salt and pepper, and cook until done (8 minutes).
- 3
Step 3
Pour half a cup of warm water into a bowl, add salt and yeast.
- 4
Step 4
Sift the flour and pour the yeast mixture into it. Knead the dough, gradually adding the remaining half cup of warm water. The dough should be firm and elastic, slightly sticking to the hands.
- 5
Step 5
Divide the finished dough into equal parts (I got 10). Roll out each part into a flat round, place the filling in the center, and tightly seal the edges of the buns.
- 6
Step 6
Pour vegetable oil (1-1.5 cm) into a frying pan and heat it well. Fry the buns in the pan on all sides until golden brown. Remove excess oil with paper towels and serve the buns.