Dumplings with liver
4 servings
30 minutes
Vareniki with liver is a traditional dish of Russian cuisine that combines tender dough and rich filling. Its history dates back to ancient Slavic times when vareniki were considered a symbol of prosperity and well-being. This recipe uses aromatic liver filling with onions and herbs, giving the vareniki a rich flavor with a slight bitterness. They turn out soft, juicy, and incredibly fragrant. Vareniki are served hot, smeared with butter, accompanied by sour cream or fresh herbs. This hearty and homely dish is perfect for family lunches and cozy evenings.
1
Sift flour onto the table, pile it up, make a well in the center, pour in beaten raw eggs, add water, and knead the dough (not too stiff). Sprinkle with flour, cover with a towel, and let it rest for 30-40 minutes.
- Wheat flour: 1 glass
- Chicken egg: 1 piece
- Water: 50 ml
2
Clean the liver from bile ducts, remove the film, chop finely, and fry in oil with one finely chopped onion until cooked.
- Liver: 400 g
- Onion: 3 heads
- Butter: 3 tablespoons
3
Pass the chilled liver through a meat grinder, add salt, pepper, chopped greens, the remaining finely chopped onion sautéed in oil, and mix well.
- Salt: to taste
- Ground black pepper: to taste
- Parsley: to taste
- Dill: to taste
- Onion: 3 heads
- Butter: 3 tablespoons
4
Roll out the dough into a thin layer and cut out round tortillas with a glass. Place a teaspoon of prepared filling on each tortilla, brush the edges of the dough with beaten raw egg, and seal.
- Chicken egg: 1 piece
5
Drop the dumplings into salted boiling water and cook until they float to the surface. Drain in a colander or sieve to remove water, then serve.
- Salt: to taste
