Choux pastry dumplings are the tastiest and most tender. The addition of boiling water makes them both thin and durable. We will share a recipe for custard dumplings with liver and onions. Read on.
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- 1.5 hours
- 181 kcal
- Water - 150 ml
- Wheat flour - 250 g
- Refined sunflower oil - 2 tbsp
- Salt - 0.5 tsp.
- Chicken liver - 500g
- Onions - 150g
- Refined sunflower oil - 4 tbsp
- Salt, black pepper - to taste
- Sift flour, make a hole in the center, pour in sunflower oil, and stir. Bring water to a boil and immediately pour into the flour. Knead the dough quickly, then knead for another 5 minutes. Cover with a towel and leave for half an hour.
- Wash the liver and remove the films, cut into pieces.
- Cut onion into cubes and fry in vegetable oil until half cooked. Add liver and cook for about 10 minutes - until tender. Season with salt and pepper, let cool.
- Roll out the dough on a floured board to a thickness of 1 mm and cut out circles with a glass.
- Pass the liver and onions through a meat grinder. Put a tablespoon of the resulting mass on dough circles, pinch the edges, and and and and form dumplings.
- Pour water into a saucepan and bring to a boil. Add salt, 2 bay leaves,, and 2 tablespoons of sunflower oil. Put the dumplings in boiling water and stir immediately with a wooden spoon so that the dumplings do not stick to the bottom. Bring water to a boil again and cook for 2-3 minutes.
- At this time, put butter or bacon in the pan and cook for another minute. Gently remove the dumplings from the water and put them in a frying pan, stir.
The more onions you add to the filling, the juicier the dumplings will be.
Adapted and translated by The Cop Cart Staff
Sources: Today Lifestyle