In the PRL, everyone ate such dumplings. Today, many are nose on them

Dumplings with meat or this classic dish that many people eagerly eat. However, what if we find one more, slightly more controversial stuffing in them? Only a few dozen years ago it was often made of offal. These products were easily accessible and, contrary to appearances, perfectly blended with the dumpling. Well seasoned and prepared can taste delicious.

Various offal-most often the lungs, liver and hearts often appeared on the tables in the PRL. Classically stewed with onions were a tasty, nutritious and above all economical meal. They were served in various ways, including with and salad, but they were also used as a stuffing in dumplings. The offal was often cooked in broth to bring out their taste and make them softer. Most often in this way ozorki and stomachs were prepared.

Dumplings were most often made of pork rushes, sometimes other offal or beef lungs were added. Currently, this taste is forgotten, Jendak If you are a fan of the kitchen of the Polish People’s Republic or you are not afraid to get to know other dishes, it is worth preparing this version, the taste may positively surprise. Why is it worth eating dumplings with offal? First of all, in the stomachs, pulleys and hearts we will find a lot of protein, they do not contain a lot of fats, thanks to which they are a good option for people with high cholesterol problems. There are also many vitamins and minerals in offal, including vitamin B12 or iron.

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The recipe is relatively simple, especially if you have previously made classic ears. At the beginning you should knead the dough, for its preparation you need:

• 350 g of type 500 or 650 wheat flour
• a tablespoon of cream,
• 1 medium egg,
• a pinch of salt,
• 125 ml of hot water.

You can also make dumplings in gluten -free, then replace the flour with wheat mixture of rice and potato flour. Knead all ingredients for the dough and set aside while kneading the stuffing.

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To prepare the stuffing, you need:

• 400 g of pork rushes cooked in broth,
• Little stale wheat roll,
• Little onion, preferably red,
• 30 g of butter,
• Salt and pepper to taste.

Fry the finely chopped onion in a pan in a frying pan. Soak the roll in the water, after a few minutes when it softens, impress its excess. Grind the meat and the roll in a machine on the medium mesh. Mix with onions, season to taste and make dumplings. We cook them in salted water until they flow out. Dumplings can be served with greaves.