Dumplings with liver
Description
The recipe won't take much time. Not everyone enjoys liver when it's fried or stewed, but almost everyone likes it in pies and other baked goods. So this simple recipe for liver-filled dumplings should appeal to many. Usually, when preparing such dishes, liver is minced using a meat grinder or blender, but we'll take a different approach. In this recipe for making liver dumplings, we'll cut the liver into small pieces, sauté it with carrots, and then use it this way as the filling. The result will be an excellent dish, I promise you. Serve hot.
Instructions
- 1
Step 1
We'll make a soft and elastic dough from flour, water, egg, and a pinch of salt, wrap it in plastic wrap, and set it aside for now. While the dough is resting, we'll prepare the filling. First, we need to rinse the liver, remove the membranes, and cut it into small pieces.
- 2
Step 2
In a frying pan, heat the vegetable oil and add the sliced liver. Simmer for 7–8 minutes under a lid, stirring occasionally.
- 3
Step 3
Then add the grated carrots to the liver, salt and pepper to taste, simmer for another 5 minutes, turn off the heat, and let the filling cool.
- 4
Step 4
We knead the rested dough once again and roll it out into a sheet. It should not be too thin, so that the filling doesn't pierce through the dough and leak out during cooking. From the rolled-out dough, cut out circles, place the filling on them, and tightly seal the edges.
- 5
Step 5
Drop the formed vareniki into boiling salted water and wait for them to float to the surface; cook for about 6-7 minutes after they rise.
- 6
Step 6
Use a slotted spoon to remove the dumplings from the water, place them on a plate, and serve with sour cream. Enjoy your meal!