Dumplings with liver and onions in pots
6 servings
30 minutes
Dumplings with liver and onions in pots embody the traditions of Russian cuisine. It combines the tenderness of dough, the rich flavor of liver, and the aroma of caramelized onions with carrots. The origins of the dish can be found in home treats where the warmth of the hearth and the patience of the hostess created true culinary masterpieces from simple ingredients. Baking in pots makes it especially cozy: dumplings soak up aromatic broth, liver remains tender, and sour cream adds a delicate creamy texture. This dish is suitable for both family dinners and festive feasts, impressing with its combination of simplicity and depth of flavor.
1
Cut the liver into pieces about 2 cm thick and lightly fry it. The most important thing is not to overcook the liver, otherwise it will be tough. Season the liver with salt and pepper beforehand.
- Liver: 500 g
- Salt: to taste
- Ground black pepper: to taste
2
After that, fry the grated carrots and sliced onions until golden, then mix with the liver.
- Carrot: 150 g
- Onion: 2 heads
3
Then, take the dumplings (regular ones, but small ones are best as large ones overcook and lose their shape). Boil the dumplings until half-cooked.
- Frozen dumplings: 500 g
4
Then take clay pots. Pour dumplings with broth into them. On top, add liver with carrots and onions. Add bay leaf to the broth while cooking the dumplings. Place two teaspoons of sour cream in each pot on top.
- Bay leaf: 2 pieces
- Sour cream: 150 g
5
Place in the oven at 200 degrees for 7 minutes.