Varenyky with liver and salo filling cooked to this recipe are very nourishing. The fried salo and onion add an earthy taste to the filling.
- 410 g flour (0,9 lb)
- 910 ml water
- 2 eggs
- 525 g (1,15 lb) beef liver
- 180 g (0,4 lb) salo
- 215 g (0,47 lb) bulb onion
- 55 ml sunflower oil
- milk – 500 ml milk
- 100 g sour cream
- salt – to taste
- pepper – to taste
Peel bulb onions, wash them thoroughly and cut into thin circles. Chop salo into medium pieces. In order to soften liver, soak it in milk for 1 hour. Then wash the liver, dry it slightly and cut into cubes (the size of each cube should be no more than 1 cm).
Preheat the frying pan and brown salo there. Then place salo on a plate and put the cut onion in the frying pan. Fry the onion for 7 minutes. Put aside some quantity of the onion mass (we will use it while serving the dish). Next add the liver and cook the ingredients for 35 minutes. Cool the mass slightly and place it in a blender. Mix till you get the homogenous mass. Then add cracklings, salt and pepper. Stir everything thoroughly.
Bring 510 ml of water to boil. Sift flour at first and then add water to it. Mix the ingredients quickly.
Beat the eggs. Add 400 ml of warm water, sugar and salt. Stir the mass. Add this mass to the flour and knead dough. Then cover the dough with a napkin and leave it for 45 minutes.
Separate the prepared dough into two parts and roll them. The each layer thickness should be around 3 mm. Cut out the circles by the help of a glass. Place the stuffing in the center of each circle and fix the edges tightly.
Bring water to boil in a deep pan. Salt it, add varenyky and boil them.
Serve varenyky with sour cream and laid aside fried onion.
Enjoy your meal!