RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Dumplings, Chicken Liver and Onion: Maina - meat
Gehakte leber iz beser vi gehakte tsores Galvin and Tamarkin, p.310 1. Dough: 1 cup warm water 2 tbs. sunflower oil 2 cups all-purpose flour 2. Chopped liver: 1 tbs. shmalts (chicken fat) 1 lb fresh chicken livers salt and pepper to taste 1 cup flour 1/2 cup water 2 tbs. sunflower oil 4 eggs 1 large onion salt and pepper to taste 1. Place flour in a bowl. Make a hole in the center and add warm water and sunflower oil. Knead lightly, adding flour as needed until the dough is no longer sticky. Form the dough into a ball and place into a greased bowl. Cover with a cheesecloth and leave at room temperature. 2. Melt chicken fat on the bottom of a non-stick frying pan. Place chopped onion in the pan and fry until golden. Add livers in the pan and fry. Do not overcook. Let livers cool in the frying pan. Grind livers with onions. Add salt and pepper to taste. 3. Place flour in a bowl. Make a hole in the center and add water, 1 egg, and 1 tbs. oil. Mix with hands, kneading into a smooth dough. Roll the dough into a rectangle. When the dough dries, sprinkle with flour, roll up, and cut into thin strips. Cook lokshn in boiling, salted water; drain. Add 3 eggs, sauted onions, salt, and pepper; mix. 4. Roll out dough from step 1 as thin as possible. Then lift, stretch and pull it until the dough is as thin as tissue paper. Carefully transfer the dough to the floured board. Brush dough with oil. Place a row of egg noodles along longer edge of dough, and next to it a row of chopped liver. Roll up and place seam side down onto greased baking sheet. Brush the roll with sunflower oil. Pre-slice 1/4 way before baking. Preheat oven and bake at 350 degrees until golden brown. Source: Recipes from the Virtual Shtettle
