Chicken Liver Dumplings (Choux Pastry)

Dumplings stuffed with chicken liver are a great idea for a family lunch or dinner. Chicken liver is fried with a lot of onions – thus, the liver filling is juicier and much tastier. Choux pastry for dumplings rolls out easily and thinly, and after boiling becomes soft and very tender.

Servings: 5

Cook: 1 hour 10 minutes

Ingredients

For the dough:

Wheat flour of the highest grade – 250 g + for working with dough
Hot water (boiling water) – 150 ml
Refined sunflower oil – 2 tbsp
Salt – 1/2 teaspoon

For filling:

Chicken liver – 500 g
Onions – 150 g
Refined sunflower oil – 4 tbsp
Ground black pepper – 2-3 pinches (to taste)
Salt – 2/3 teaspoon (to taste)

For cooking:

Sunflower oil – 2 tbsp
Bay leaf – 2 pcs.
Salt – 1 teaspoon (to taste)

For filing:

Butter – to taste
Green onions (optional) – to taste
Fresh parsley (optional) – to taste

Directions

Sift flour into a bowl and pour in sunflower oil, mix.
Bring water (150 ml) to a boil and immediately pour into a bowl of flour and butter.
Mix the flour with hot water quickly. Knead the dough for 5-7 minutes. Then collect the dough into a lump and cover with a towel for 30 minutes.
While the dough is resting, prepare the filling for the dumplings. To do this, rinse the chicken liver and cut into arbitrary pieces.
Peel the onion and cut into small cubes.
Fry the onions in a preheated pan with vegetable oil until transparent.
Put the prepared liver in a pan for the onion.
Fry together until the liver is tender, about 10-12 minutes. Then salt, pepper and mix. Cool it down.
Pass the cooled liver with onions through a meat grinder.
Divide the rested dough into two equal parts. On a board sprinkled with flour, roll out parts of the dough one by one into a thin layer 1-2 mm thick. Using a glass, cut out circles from the dough.
Cover the dough pieces with a towel, they can be rolled out again.
For each circle of dough, lay out about 1 tbspful of liver filling.
We connect the edges of the dough over the filling and pinch, forming a dumpling. In the same way we make dumplings from the remaining dough and liver mince. I got 40 dumplings.
To cook the dumplings, put a pot of water on the stove and bring to a boil. Salt the water, add sunflower oil and bay leaves.
In batches, dip the dumplings into boiling water. Stir immediately with a spoon so that the dumplings do not stick to the bottom of the pan.
After boiling water, cook the dumplings for 2-3 minutes.
We take out the finished dumplings from the water onto a plate using a slotted spoon.
Melt the butter in a frying pan and heat for 1 minute over medium heat. Pour melted butter over the dumplings in a bowl and stir gently.
Choux pastry dumplings with chicken liver are ready.
Serve hot dumplings to the table, sprinkle with finely chopped herbs if desired.

Bon Appetit!

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