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Dumplings with offal and dried mushrooms

Dumplings with Offal and Dried Mushrooms

A hearty dish for anyone who likes a filling meal! I recently came across a recipe for meat-filled dumplings, and it's quickly become the most-loved dish in our house. You can serve them as a savory main or even sweetened as a dessert. These old-fashioned Ukrainian dumplings can easily stand in for a whole lunch on their own — they're that satisfying.

Maria Kruus

Recipe author

Dumplings with offal and dried mushrooms

Composition / ingredients

Servings:

Wheat flour

280

Milk

110

Eggs

1.5

Sugar

Butter

Salt

Butter

Meat offal (lungs and heart; or use 150 g pork + 200 g beef)

350

Dried mushrooms

Onion

Butter

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 11 g

Fats 30 % 14 g

Carbohydrates 46 % 21 g

257 kcal

GI: 5 / 0 / 95

Cooking method

Step 1:

Step 1:
Step 2:

Knead the dough
Step 3:

Chop the onion
Step 4:

Fry the onion
Step 5:

Grind the meat
Step 6:

Chop the boiled mushrooms
Step 7:

The finished filling
Step 8:

Form the dumplings
Step 9:

Step 9:

Start with the dough. Mix the flour with the milk, then add the eggs, a pinch of salt, and a little sugar. Roll the dough into a ball and refrigerate it for half an hour. Meanwhile, rinse the lungs and heart and drop them into boiling salted water. Simmer briefly, let them cool a bit, then run them through a meat grinder. Peel the onion, dice it, and sauté in butter. Stir the onion into the ground meat and cook together for a few more minutes. Boil the dried mushrooms, cut them into small pieces, sauté in a little oil, and mix them into the filling. Use this filling to stuff the dumplings. Cook them in boiling water until they float to the surface, then drain and drizzle with melted butter. Your meat dumplings are ready!