Potato dumplings with chicken liver

Potato dumplings stuffed with fried chicken liver. Delicious!

Ingredients

• For the test:
• Potatoes (cooked in their skins and peeled) - 4-5 pcs.
• Eggs - 1 pc.
• Flour - 250-300 g
• Salt
• For filling:
• Chicken liver - 500 g
• Onions - 1 pc. small size
• Butter - 60 g
• Salt
• Ground black pepper
• For refueling:
• Butter - 100 g
• Onions - 1 pc.
• Chopped greens - 1 tbsp. a spoon
• Freshly ground black pepper

Directions

1. Other giblets can also be used as a filling for potato dumplings: heart, ventricles. Dumplings can be stuffed with stewed cabbage, fried onions with cracklings.
2. We pass the potatoes through a meat grinder, mix with an egg, flour, salt and knead the dough, which should lag behind the hands. Cover it and let it stand for a while.
3. For the filling, clean the liver of films, fry in oil with chopped onions, salt and pepper. Let's pass the liver through a meat grinder.
4. Roll out the dough to 3mm, cut out circles with a glass. Put the filling on the circles and cover the dumplings. Cook prepared potato dumplings in a large amount of salted boiling water for 3 minutes after surfacing. We discard the dumplings in a colander.
5. Season potato dumplings with fried onions, sprinkle with herbs and pepper.
6. Bon Appetit!