Description
The recipe is from the book "the Old Russian cuisine".
Ingredients
-
Flour
300 g
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Chicken egg
1 piece
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Water
160 g
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Onion
1 piece
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Carrots
1 piece
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Salt
-
Parsley
-
Black pepper
-
Allspice
-
Bay leaf
2 piece
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The pie
-
Chicken liver
-
Chicken stomachs
-
Crackers
3 piece
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Milk
1 cup
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Garlic
4 tooth
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Fat
50 g
Cooking
First make the broth. In a cheesecloth put 1/3 of the onions, roots of parsley (I didn't used the tough stems of parsley), Bay leaf, a few peas black pepper.
Tie a knot, drop in a pot of boiling water.
There also slices of sliced carrots.
When the broth starts boiling, add the hard part of the giblets - gizzards and hearts. Proverjaem 15 min.
Liver and fat cut into small pieces.
Finely chop the garlic and onion.
Stomachs and hearts finely nastrogat.
Crackers soaked in milk, crush with hand, add to the mixture.
All mix, season with salt and pepper, add pepper.
Sift the flour mound in the center to make a recess, pour in the egg.
Add the water, kneading the dough. The proportion of the dough should be like 3 parts flour:1 part water.
Knead the dough (don't forget salt and pepper) and grate it on the table, adding flour until quite stiff state.
Thinly roll out the dough to 2.5-3 mm. Further sculpt dumplings. Can use the form. But in the original-hand modeling. Circles cut with a suitable mold or a glass, in the center put the stuffing.
The circle folded in half.
And connect the edges. The dumplings should be plump. I pressed down the edges a little with a fork so that did not open during cooking.
Portion is stuck on the dumplings briefly in the cold.
Then everything is simple. Boil our broth, potseluem in boiling water carefully drop the chilled dumplings, gently stir with a spoon, separating the ravioli from the walls and bottom of the pan. After surfacing dumplings proverjaem another 4-5 minutes and remove them with a slotted spoon onto a plate. Delicious flavorful broth can serve along with the dumplings in Bolonia.
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