My dad taught my mom this dish. And he, in turn, learned about it during a trip to Nigeria (taught by his colleague). Whatever the number we did, eaten for 1-2 days. So in the freezer they do not have time to linger.
|Cooking time 90 minutes||Number of servings 6|
Boil the potatoes, chop green onions and dill.
Boil the liver, scrolling through a meat grinder.
All mix, season with salt and pepper.
Add the flour water egg and salt. Knead the dough. If the dough sticks, add more flour. Let stand 30 minutes.
Roll the dough in a thin layer with rolling pin.
Cut out circles with a glass.
In the middle of each circle put the filling, combine the edge and semipaved them. Lay out the dumplings on a Board or plate dusted with flour.
Cook for 10 minutes, the dumplings in salted boiling water. When the dumplings float, catch them with a slotted spoon.
As a sauce use sour cream or mayonnaise.