For Dough: Combine flour, salt, 1 tbsp oil, egg and water as required to knead.
Knead until form a smooth dough.
Cover plastic wrap and leave for rest 1 hour.
For Filling: Heat remaining oil in a pan.
Add garlic and onion cook stirring 8 minutes.
Add chicken and liver until browned about 8 minutes remove.
Stir in dill, paprika, salt and black pepper.
Roll in dough to smooth, take half dough and roll out by use of rolling pin 1/8" thick.
Cut out by 3" round cutter.
Moisten the edges of dough rounds by fingers with water, place filling on the centre of each rounds and press the edges together to seal filling and form dumpling shape.
Now in a large pan boil water with salt and add dumplings and simmer for about 10 minutes until cooked through.
Bring broth, carrot and celery to a boil, season with salt.
In a large serving bowl put dumplings, pour broth and add vegetables.
Ready to serve hot.
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