Dumplings with chicken giblets recipe. Dumplings with potatoes and giblets

Making delicious homemade dumplings is not difficult: the main thing is to make the right dough and boil them for the right amount of time.

You will definitely get dumplings with chicken giblets (liver, hearts and gizzards): just follow the recipe exactly. This liver filling is suitable not only for dumplings: it can also be used for pies. If you haven’t tried these dumplings yet, then immediately come with me to the kitchen and let’s start cooking. The recipe is actually very simple, and in the end you will get a wonderful and very tasty dish.

Product composition

• 500 grams of wheat flour;
• 200 milliliters of water;
• one fresh chicken egg;
• one teaspoon of salt.

For filling

• boiled chicken giblets – 350 grams;
• one medium carrot;
• one head onions;
• salt and ground black pepper - to taste;
• refined sunflower oil - for frying vegetables;
• broth - one glass.

Delicious homemade dumplings: step-by-step cooking process

1. Sift the dough into a deep bowl for kneading wheat flour. Pour boiled water (warm) into a glass, add salt to it and mix well.
2. Make a well in the flour, crack the egg into it and add water and salt.
3. We start kneading with a spoon and continue with our hands.
4. Knead the thick dough, round it and put it in a bag or wrap it in cling film. Leave at room temperature for 30 minutes.
5. After this time, knead the dough, wrap it and leave for another 30 minutes.
6. We wash the chicken giblets (hearts, gizzards and livers), put them in a saucepan, salt them and fill them with water. Boil everything together until tender, then remove with a slotted spoon and cool.
7. Pass the cooled liver through a meat grinder twice.
8. Peel one head of onion, chop it as finely as possible and fry in a frying pan in a small amount of vegetable oil.
9. After the onion becomes transparent, add the carrots to the pan. The carrots must be washed, peeled and grated on a coarse grater.
10. Place the fried vegetables until cooked into a bowl with minced meat.
11. Salt and pepper the minced meat to taste, mix and pour in the broth. There should be enough broth so that the filling is juicy and holds its shape. Stir everything thoroughly again.
12. Take the dough out of the bag, knead it and divide it into two parts.
13. Roll the dough into a rope and cut into pieces that need to be dipped in flour.
14. Roll out the resulting pieces, not very thin, put the filling in the middle and pinch the edges: you can use a pigtail.
15. You need to boil such dumplings in a large amount of boiling water (salt). After the dumplings boil, reduce the heat. As soon as the dumplings puff up, cook for another three minutes and remove with a slotted spoon.
16. You can serve dumplings with sour cream, butter or your favorite sauce.
17. Advice. , you can look on our website.

Bon appetit and good mood to you.

Ingredients for making dumplings with potatoes and giblets:

Dough for dumplings

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

Filling for dumplings:

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

Preparation of dumplings with potatoes and giblets:

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

Filling dumplings with potatoes and parsley.

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

Dough for dumplings with potatoes and parsley.

While the filling is cooling, knead. Take a bowl convenient for stirring the dough, sift the flour into it, two glasses to start with, add salt, egg, mix with a spoon, then pour in the milk, mix again, look at the consistency of the dough, add flour and knead the dough. Place the dough from the bowl on the table sprinkled with flour, knead the dough and leave it to rest for 30 minutes.

Formation of dumplings.

Next, divide the dough into parts, roll it out with a rolling pin to a thickness of 1.5 millimeters, use a glass to squeeze out circles, put the filling in the middle of the circle, and glue the edges of the dough together using your fingers. Continue this way until the filling or dough is finished.

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

Innings.

Serve the finished dumplings with butter or lightly fried onions.

Bon appetit!!!

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I remember that in Soviet times you could often find liver sausage on store shelves, and the innards themselves were held 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 fillet. Liver, lungs, heart and stomachs are several times cheaper than selected tenderloin, and when used correctly they are tasty and very healthy, as you can see, the benefits are obvious.

Offal contains special proteins that are easily and completely absorbed by our body.

In addition, their chemical composition inspires respect, because along with a complex of vitamins (A, E, K, B), liver contains a rich mineral set. Just look at the liver alone with its ability to increase hemoglobin.

However, only high-quality by-products can provide benefits.

How to choose the right offal

When purchasing offal, the first thing you should pay attention to is the consistency of the product.

• Ideally, the offal should be elastic and smooth, without limpness and chapped crust;
• No stains or damage on quality product there shouldn't be;
• You should also trust your sense of smell. The subtle meat (liver) aroma indicates the freshness of the product. If there is even the slightest hint of a musty smell, it is better to refuse the purchase.

Minced liver cutlets

Ingredients

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

Preparation of minced meat

When we encounter offal in a butcher shop, we often run past it, having no idea about its purpose in cooking. But from this economical set you can prepare excellent minced liver for magnificent, delicious cutlets.

• The liver, lungs and heart must be thoroughly rinsed from blood and various contaminants and unnecessary elements.
• After this, we pass all the by-products, along with bread, onions, garlic and potatoes soaked in milk, through a meat grinder.
• Add some salt and pepper to the resulting mass, beat in the egg and mix thoroughly until smooth.

After this, you can form cutlets, roll them in breading and fry until cooked.

Minced chicken stomach dumplings

An excellent dish for lunch would be dumplings stuffed with... chicken ventricles. Their taste is not one iota inferior to their meat counterparts, and the price is much cheaper.

Ingredients

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

How to cook minced chicken gizzards

1. First, the stomachs need to be thoroughly cleaned. To do this, cut them lengthwise, remove the film and wash them thoroughly.
2. Then we pass the liver through a meat grinder along 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’s left is to stick the dumplings on and invite everyone to the table.

Well, if you add 1 egg and 2 tbsp to this minced meat. potato starch, then delicious cutlets can be stuck and fried, which, together with mashed potatoes, will become an excellent dish for dinner.

Minced chicken liver pies

Fresh baked goods are famous always and everywhere, but spending half a day fiddling with toppings and pies is a prospect of dubious appeal. Minced liver is the most profitable solution for express pies, because its preparation will take no more than 20 minutes.

Ingredients

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

Preparation of minced chicken liver

1. First of all, we need to thoroughly rinse the rice and boil it.
2. Meanwhile, chop the onion into medium cubes and fry it in oil until golden brown, after which we remove 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 you can mince it together with the onion or grind it in a blender.
4. Salt and pepper the resulting mass and combine with boiled rice.

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

Minced lung and heart

Lungs rather belong to not particularly valuable by-products. However, the skillful hands of experienced chefs are able to turn this liver element into a rather appetizing product for preparing many delicious dishes.

Ingredients for minced meat

• Beef lungs – 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;

Preparation of minced lung and heart

1. The lungs must be washed and boiled, then passed through a meat grinder along with the heart and lard.
2. Chop the onion into cubes and fry in oil in a frying pan until golden, then add the finely grated carrots.
3. When the frying is ready, add the twisted offal to it, add salt, pepper and fry everything until done.

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

What can you cook from minced meat?

You can make excellent dumplings and pies from this minced meat. It can also be used in a potato casserole recipe. There are plenty of options.

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

So we learned how to prepare minced meat from various offal products. Now, even if the crisis touches our homes, cutlets and meat pies will not be left on our tables.