Buying dumplings in a store is expensive and unreliable: who knows what kind of meat the manufacturers put in as a filling. So lovers of this hearty dish it is worth learning how to cook dumplings at home. Moreover, this process will not take much time: you can use a metal dumpling maker, thanks to which the dumplings will stick "in bulk".

You can choose the filling according to your taste: minced chicken, meat (assorted pork and beef), fish (tuna) or even the same as in our step by step photo master class. Now we are going to show you how to make homemade dumplings with liver!

Delicious dumplings

recipe with liver

In addition to the ingredients themselves, you will need a dumpling maker - a special metal or plastic mold with honeycomb-shaped holes.

Ingredients:

For the test:

• egg - 1 pc.,
• flour - 500 g
• water - 200 ml,
• salt - a pinch;

For filling:

• veal heart - 1 pc.,
• light veal - 1 pc.,
• bay leaf - 3 pcs.,
• black peppercorns - 5 pcs. (or 3 sweet peas),
• onions - 1 pc.,
• vegetable oil for frying,
• water.

Cooking process:

Rinse the heart well with the lungs and put them in a saucepan. Cover with water, salt and add pepper and bay leaves. Excess films and fat can be cut off from the liver immediately, or after complete cooking: it is even more convenient to do it boiled. So, put the pot with the heart and lungs on the fire, after boiling, remove the foam with a slotted spoon and cook for at least an hour. A ready heart (and with it a light one) can be considered when the knife will easily enter it.

While the future filling is boiling, prepare an addition to it - fried onions. To do this, peel the onion, rinse, cut small cubes and fry until beautiful in vegetable oil.

When the heart and lung are cooked, drain the water from them, and cool the liver itself. To make the heart cool faster, you can cut it in half. After cooling down, remember to cut off the inedible parts of the heart and lungs.

Cut the boiled liver into 4 cm pieces and grind into minced meat in a food processor. Add to minced dumplings fried onions and stir to make a ready-made filling for dumplings.

Make a simple dumpling dough. Break an egg into a bowl and add half of the prepared flour to it.

Stir well with a fork to make a smooth, lump-free gruel.

Add all the water you need, stir the ingredients. Then, gradually adding the remaining flour, knead the dough with a spoon, and then with your hands. Form a tight ball of firm but elastic dough and refrigerate for half an hour.

Roll out the dough thinly - no more than 3 mm in thickness. Then put the dumpling maker directly on the rolled dough and cut the dough along its contour to remove the excess, leave only the circle needed to cover the form.

Cover the dumplings with a circle of dough, and put half a teaspoon of liverwurst in each "hole".

Roll out another circle of dough, cover the semi-finished product with it and go well on top with a rolling pin. As a result, the dough will cut through at the joints of the "holes" and the dumplings will separate from each other. Turn the dumplings over and remove the prepared dumplings. If necessary, push the dumplings from the back with a rolling pin crushed with flour.

Boil in boiling and salted water delicious dumplings: they will be ready when they surface. Homemade dumplings are ready! Their taste is greatly influenced by salt: if you salt the minced meat insufficiently, the dumplings will not turn out so tasty. Therefore, it is very important to salt the filling well and taste it before sculpting the dumplings. Bon Appetit!

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Good afternoon, dear chefs and all readers of our blog. Today I want to describe to you a recipe for dumplings with potatoes at home, which are perfect for lunch or dinner. This is a traditional Ukrainian dish - dumplings. The beauty of the dish is that you can cook it with almost anything, and depending on the type of filling you choose, dumplings can serve both as a main course and as a dessert.

They can be prepared for breakfast, lunch or dinner. Dumplings with their variety can satisfy taste preferences any person - be it a vegetarian, a meat eater, a sweet tooth, or a fasting person. In addition, it is very convenient to prepare them for future use, and, if necessary, cook very quickly.

I want to describe to you an option hearty dumplings perfect for lunch or dinner.

Ingredients:

For the test:

1. Flour - 500 gr.

2. Eggs - 1 pc.

3. Water - 180 ml.

4. Salt - 2/3 tsp.

For filling:

1. Potatoes - 400 gr.

2. Milk - 100 ml.

3. Butter - 50 gr.

4. Chicken stomachs - 200 gr.

5. Onions - 1 large head

6. Salt to taste

7. Pepper and spices to taste

Cooking method:

1. Peel chicken stomachs, rinse and cook. When the foam appears, it will need to be removed, then reduce the heat, salt and cook until soft.

2. Sift 400 grams of flour into a suitable bowl, making a depression in the middle of the mound. Put salt in there, pour water and beat in an egg. Gently combine the egg with water and salt with a fork or whisk, and then gradually with flour. You will get a homogeneous sticky mass.

3. Sift the remaining flour on the table and put the dough on it, knead it for about 10 minutes. Ready dough should be cool enough, elastic and not stick to your hands.

4. Wrap the dough in cling film and leave to "rest" for about 30 minutes.

5. Peel potatoes, cut into pieces and boil in salted water. When it's done, drain off the water and mash quickly. When the puree is smooth, dilute it with hot milk, stirring well again. It is not worth adding a lot of milk, since the filling should be quite dense.

6. Peel and finely chop the onion. Heat the butter in a skillet and fry the onion in it until golden brown.

7. Ready chicken stomachs chop finely.

8. Combine chicken stomachs in a bowl, mashed potatoes, fried onions and spices until smooth.

9. Remove the finished dough from the refrigerator, roll it into a layer about 2 mm thick. Cut out circles with a diameter of 5-6 cm with a glass.

10. Put the filling on the dough pieces with a teaspoon and pinch tightly along the edge, forming a dumpling.

11. Ready-made dumplings you can either immediately boil in salted water or freeze.

12. To make the dumplings, bring enough a large number of water and salt it. Place the dumplings in boiling water, one or two at a time, but quickly and stirring with a slotted spoon so that they do not stick to the bottom.

Until the dumplings float, they also need to be stirred quite often, preventing them from sticking. When they appear on the surface of the water, cook them over moderate heat for about 5 minutes. Take out with a slotted spoon, fill butter and sour cream, and eat to your health! Bon Appetit!

I remember in Soviet time often on store shelves one could find liver sausage, and the insides themselves were in high esteem. Today, the basis of the protein diet of the population is meat, but with the right approach, minced meat from offal can be a healthy competitor to boneless fillets. Liver, lungs, heart and stomachs are several times cheaper than selected tenderloin, and if used correctly, they are tasty and very useful, as you can see, the benefit is on the face.

The by-products contain special proteins that are easily and completely absorbed by our body.

Moreover, their chemical composition inspires respect, because along with the complex of vitamins (A, E, K, B), the liver contains a rich mineral set. Take just one liver with its ability to increase hemoglobin.

However, only high-quality offal can be beneficial.

How to choose the right offal

When buying offal, first of all, you should pay attention to the consistency of the product.

• Ideally, the offal should be firm and smooth, without lethargy and chapped crust;
• No stains or damage on quality product should not be;
• You should also trust your sense of smell. The delicate meat (liver) aroma is evidenced by the freshness of the product. If there is even the slightest hint of a musty smell, it is better to refuse the purchase.

Minced meat on liver cutlets

Ingredients

• Liver - 250 g + -
• Heart - 250 g + -
• Lungs - 250 g + -
• Bread crumb - 250 g + -
• - 1 head + -
• - 1 tuber + -
• - 100 g + -
• - 1/2 cup + -
• - 3 slices + -
• - taste + -
• - 1/4 tsp + -

Minced meat

Meeting offal in a butcher's shop, we often run past them, having no idea about their purpose in cooking. But from this economical set you can make an excellent liverworm for gorgeous, delicious cutlets.

• The liver, lungs and heart must be thoroughly rinsed from blood and various impurities and excess elements.
• After that, we pass all the by-products along with bread soaked in milk, onions, garlic and potatoes through a meat grinder.
• Salt the resulting mass, pepper, drive in an egg and knead thoroughly until a homogeneous consistency.

After that, you can form cutlets by rolling them in breading and frying until tender.

Minced meat on dumplings from chicken stomachs

An excellent dish for lunch will be dumplings stuffed with chicken ventricles. They are not inferior to their meat counterparts in taste, and at a price much cheaper.

Ingredients

• Chicken ventricles - ½ kg;
• Mayonnaise - 1 tablespoon;
• Onion - turnip - 1 onion;
• Garlic cloves - 2 pcs.;
• Black pepper (powder) - 1/3 tsp;
• Salt to taste;

How to cook minced chicken ventricles

1. The stomachs first need to be well cleaned. To do this, cut them lengthwise, remove the film and rinse thoroughly.
2. Then we pass the liver through a meat grinder together with onions and garlic twice.
3. Add spices and mayonnaise to the resulting mass and mix everything well.

The filling is ready. Now all that remains is to stick the dumplings and invite everyone to the table.

Well, if you add 1 egg and 2 tablespoons to this minced meat. potato starch, then delicious cutlets you can stick and fry, which, together with mashed potatoes, will become great dish for dinner.

Minced chicken liver pies

Fresh baked goods are famous anytime, anywhere, but fiddling with toppings and cakes for half a day is a prospect of dubious appeal. Liver mince- this is the most profitable solution for express pies, because it will take no more than 20 minutes to prepare it.

Ingredients

• Fresh chicken liver - 0.7 kg;
• Onions - 1 large head;
• Round rice - ½ tbsp.;
• Sunflower oil - 3 tablespoons;
• Salt to taste;
• Powdered black pepper - ¼ tsp;

Cooking minced chicken liver

1. First of all, we need to thoroughly rinse the rice and put it to boil.
2. Meanwhile, chop the onion with a medium cube and fry it in oil until golden brown, after which we take out the frying from the pan, and put the liver in a container and simmer over medium heat, stirring regularly.
3. After 15 minutes, the liver is ready and it can be minced together with the onion or chopped in a blender.
4. Salt, pepper and combine the resulting mass with boiled rice.

So our filling is ready, all that remains is to stick and bake pies to please the family with a wonderful Sunday breakfast.

Minced meat from lung and heart

The lungs are more likely to belong to the not particularly valuable offal. However skillful hands experienced chefs are able to turn this liver element into a rather appetizing product for the preparation of many delicious dishes.

Ingredients for minced meat

• Light beef - 1 kg;
• Beef heart - 500 g;
• Beef lard - 500 g;
• Onions - 3 heads;
• Carrots - 1 large root vegetable;
• Salt to taste;
• Black pepper - ½ tsp;

Cooking minced meat from the lung and heart

1. The lungs must be rinsed and boiled, and then passed through a meat grinder along with the heart and lard.
2. Chop the onions into cubes and fry in oil in a pan until golden, then add the carrots grated on a fine grater there.
3. When the frying is ready, put the twisted offal to it, add salt, pepper and fry everything until tender.

So the minced meat is ready from the lung and heart. Its purpose is quite extensive: for example, adding boiled pasta to it, we get “navy-style pasta”.

What can be cooked from minced meat

This minced meat can be used to make excellent dumplings and pies. It can also be used in a recipe. potato casserole... There are a lot of options.

Also, if twisted boiled lungs are mixed with regular ground beef, egg, soaked with bread crumb, chopped garlic, salt, pepper and finely chopped onions, then from this mass you can make magnificent, truly airy cutlets.

So we learned how to cook minced meat from various offal. Now even if the crisis affects our homes, cutlets and meat pies will not end up on our tables.

Ingredients for making dumplings with potatoes and offal:

Dough for dumplings

• 500 gr. wheat flour
• 1 medium chicken egg
• 0.5 tsp table salt
• 1 glass of milk (milk must be cold)

Filling for dumplings:

• 600 gr. boiled offal (you can use chicken or duck ventricles, liver, heart. Beef and pork kidneys, liver, heart)
• 2 pcs. onions
• Salt, black pepper - to taste
• Vegetable oil

Cooking dumplings with potatoes and offal:

First of all, we prepare the filling for the dumplings, so that the dough does not melt, the filling must be cold.

Stuffing of dumplings with potatoes and patroshki.

Pass the boiled offal through a meat grinder. Peel the onion, cut into half rings, fry until soft and golden brown, then you can mince it with the giblets or just mix - a matter of taste. Be sure to taste the filling, salt and pepper.

Dough for dumplings with potatoes and patroshki.

While the filling is cooling, knead. We take a bowl convenient for stirring the dough, sift flour there, to start with two glasses, add salt, an egg, stir with a spoon, then pour in milk, stir again, look at the consistency of the dough, add flour and knead the dough. The dough from the bowl can be put on the table sprinkled with flour, before kneading the dough and leaving it to rest for 30 minutes.

Formation of dumplings.

Next, divide the dough into parts, roll it out with a rolling pin 1.5 mm thick, squeeze out the circles using a glass, put the filling in the middle of the circle, glue the edges of the dough with your fingers. We continue this way until the filling or dough ends.

Boil the dumplings in salted boiled water for 7 - 10 minutes, depending on the thickness of your dough.

Innings.

Serve ready-made dumplings with butter or lightly fried onions.

Bon Appetit!!!