Someone will say that the dumplings with liver, it’s almost the dumplings. No, the difference is not only in their modeling. Lay in the dumplings of raw beef, and dumplings boiled and scrolled meat.
And as in our featured recipe no meat, and liver, then you need to follow all the subtleties of cooking, the end result was not so dry that it will not make the sauce.
To nachinka was juicy, the liver is dipped in boiling water and boil for 10-15 minutes. Do not worry that it will be buggy, because the dumplings will cook.
Another option: fry the liver with onions and salsa and then scroll in a meat grinder.
The third secret – adding to the filling of a couple of boiled potatoes. The taste of the potatoes you want and the meat will be more tender.
300 g smoked bacon or bacon
½ Kg pork liver
1.2 kg of flour
20 ml of 9% vinegar
In a container pour 1.5 liters of water and add the vinegar.
The liver is cut into pieces and soak in water with vinegar for 1.5 to 2 hours. This is to ensure that the liver is less bitter and out of it came blood.
The liver to wash out, lower in boiling water, add salt, carrot, sugar, Bay leaf, peppercorns and boil for 10 minutes.
Bacon and onion into small cubes and fry in a pan. To shift zazharku in a bowl and add black pepper.
250 ml of water, mix with egg, a little salt and gradually adding flour, knead the dough.
Liver skip through Mincer (together with boiled carrots) and add half a roast onion and bacon.
Roll the dough into a thin layer and a glass cut out circles.
In the center of the circles to place the filling and seal the edges of dumplings.
Dumplings to throw into the boiling water. After they float, cook another couple of minutes.
In the remaining half a roast pour the melted butter and serve with hot dumplings.