Dumplings with potatoes and liver
12 servings
60 minutes
Vareniki with potatoes and liver is a dish of Ukrainian cuisine that brings warmth and comfort to the home. The origins of this recipe go deep into folk traditions, where each hostess poured her soul into making tender dough and juicy filling. Mashed potatoes mixed with aromatic fried liver and onions create a rich flavor with a hint of sweetness and pleasant richness. The vareniki turn out soft, delicate, and surprisingly filling. They can be served with crispy cracklings, sour cream, or melted butter, enjoying each serving as a warm memory of family dinners. These vareniki are perfect for cozy evenings or holidays when you want to share the joy and taste of real homemade food.
1
Peel the potatoes, cut them into large pieces, and boil in salted water. Drain the water, add half of the butter to the pot, and make a puree.
- Potato: 5 piece
- Salt: 0.5 teaspoon
- Butter: 100 g
2
Finely chop the onion and fry it in vegetable oil until it turns a nice golden color.
- Onion: 1 piece
3
Pepper the mashed potatoes, add half of the fried onion, and mix everything well.
- Ground black pepper: to taste
- Onion: 1 piece
4
Clean the liver from membranes, boil it, and grind it through a meat grinder. Add to the puree.
- Liver: 200 g
5
Add baking soda to the sour cream and mix well.
- Soda: 0.5 teaspoon
- Sour cream: 3 tablespoons
6
Add sour cream with baking soda and salt to the flour, mix it, and while constantly stirring and adding water, knead the dough to a medium thickness.
- Sour cream: 3 tablespoons
- Salt: 0.5 teaspoon
- Wheat flour: 3 glasss
- Water: 100 ml
7
Knead the dough well and wrap it in film or a bag for 15-20 minutes, so it rests a bit and doesn't dry out.
8
Cut about a quarter from the ready dough, roll this piece into a sausage about 3 cm thick, and cut it into pieces about 1.3 cm thick. Keep the remaining dough wrapped in film.
9
Roll the pieces of dough into thin circles. Keep the dough preparations covered with a napkin to prevent them from drying out. Place a heaping teaspoon of filling in the center of the circle. Seal the edges of the dumpling carefully.
10
Drop the dumplings into boiling salted water, stir slightly to prevent sticking to the bottom, and cook for 2-3 minutes after they float.
11
Remove the boiled dumplings with a slotted spoon and place them in a bowl with the remaining butter. Sprinkle the dumplings with the remaining fried onions and, if desired, with cracklings. Dumplings can also be eaten with sour cream.
- Butter: 100 g
- Onion: 1 piece
- Sour cream: 3 tablespoons