We cut the hearts in half and wash them from the blood, remove the veins and film from the liver. Boil the liver and hearts in salted water until tender.
Finely chop the onion. Strain the broth. Pass boiled hearts and liver through a meat grinder.
In a frying pan, fry the onion in oil until golden. Add the onion to the minced meat, season with pepper, salt and pour in the broth. Mix carefully so as not to turn the minced meat into a pate.
For the dough, pour 300 ml of warm water into a bowl, add yeast and a few spoons of flour and sugar, mix.
Leave the yeast for 15 minutes, then pour in the salt and pour in the oil.
We sift the rest of the flour into a dough, knead a thick dough. Gradually pour water into the dough, knead an elastic and slightly sticky dough on a dusted table.
We leave the dough under cellophane in a bowl for an hour, pre-lubricating it with oil. After that, roll the dough out on the table, divide it into pieces of 75 grams each.
We roll the dumplings into thick cakes, where we put 50 g of filling.
We seal the filling inside as in a bag, gathering the dough into a knot.
Lightly press the patties, leave them on the baking sheet under a towel for 15 minutes.
Heat the oil in a pan, the patties should float in it.
Fry the patties in oil for a couple of minutes on each side. Be sure to put the seam down.
Airy, soft and crispy cakes are obtained.
Inside is a juicy filling of liver and hearts.
Dough ingredients for pies with offal:
- warm water – 370 ml;
- dry yeast – 7 g;
- sugar – 20 g;
- salt – 8 g;
- sunflower oil – 30 ml;
- flour – 600 g.
Ingredients for the filling:
- chicken hearts – 200 g;
- chicken liver – 600 g;
- onion – 250 g;
- ground black pepper – tsp;
- salt – 8 g;
- sunflower oil – 20 ml;
- broth – 2 tbsp.