Dumplings with Liver and Buckwheat

Ingredients

for the dough:

Flour 500 g

Water 200 g

Eggs 2

Salt 5 g

Sugar 20 g

For the filling:

Beef (liver) 800 g

Buckwheat 180 g

Onion 120 g

Butter 100 g

Salt to taste

Ground black pepper to taste

Knead a stiff dough from flour, water, eggs, salt, and sugar. Then, after letting the dough rest for 20 minutes, roll it out thinly and cut out circles.

Clean the liver, rinse, chop, and fry until the inside is no longer red. Cook the buckwheat porridge until crumbly. Finely chop the onion and sauté.

 Grind the liver and onion through a meat grinder, then mix with the buckwheat porridge, add salt and ground black pepper.

Make vareniki with this minced meat. Boil the vareniki in salted water for 10 minutes, until they float to the surface. Drizzle with melted butter. When serving, sprinkle with fried onions.

Enjoy!