Not Russian and not with cabbage. We ate with these dumplings in the PRL

It cannot be hidden that among meat products Mostly offal reigned in the Polish People’s Republic. The reason is simple: they were cheap and easily accessible. The stomachs, hearts and tongues often hosted on Polish tables. Despite their rich composition, they are not willingly chosen now. However, it is worth returning to flavors from years ago. I regularly I prepare dumplings with lungs. They are much better than Russian or those with cabbage.

The lungs were one of those offal that reigned 50 years ago. Most often reached after pork. These were stewed with onions and the addition of spices, creating a delicious stew. It was served with groats or potatoes. It was also another popular form of phew serving in dumplings.

Dumplings with pulps enjoyed great recognition in the Polish People’s Republic. Stuffing was prepared from popular offalwhich surrounds a delicate dumpling cake. It was a great replacement for regularly eaten Russian or dumplings with cabbage. At the same time they were A worthy successor to the beloved minced meat.

Such a dinner dish was not only delicious. Dumplings with lungs are at the same time cheap and extremely nutritious. At a low cost, they could saturate the whole family for long hours.

Although there are no problems with the availability of meat, I always return to this recipe. Dumplings with lungs They come out very delicate. He bites with each melt in the mouthwhich suddenly fills full. They are extremely aromatic, and their whole taste flows from the rushes. They will certainly taste the offal of the offal.

Cake ingredients:

• 4 cups of wheat flour
• 1/2 teaspoon of fine salt
• 1 1/2 cup of warm water
• 2 tablespoons of oil.

Ingredients for stuffing:

• 1.3 kg of raw lungs
• 170 g of bacon with spices
• 200 g of onion
• 1/2 teaspoon of minced black pepper
• A pinch of salt.

Preparation method:

1. Rinse thoroughly under running water, you can also soak them, and then cook in salted water until full. After this, pull them out of the pot and set aside to cool. The lungs completely cooled twice.
2. Cut the bacon with onions into cubes. Fry the ingredients in a frying pan. Then cool them down and add with melted fat to ground rinses. Season them with salt, pepper and mix so that a uniform stuffing is formed.
3. In the next step, prepare the dough for dumplings. Place flour, salt and warm water in a bowl. To start with, mix them with a spoon, and after a while go to kneading your hands. Knead until the bowl is clean and not passed by dough.
4. Add oil to the made dough and knead again until the dough absorbs all the oil. Put the ready dough covered from the cloth to the side.
5. Pour a small amount of flour onto the board or top and roll out the dough on it. Cut it with a glass or a form of a circle.
6. Put the stuffing with a teaspoon on the cut -out wheels so that it does not touch the edge. The sides stick the dumpling in the shape of a dumpling. Place the ready dumplings on the cloth at intervals. In addition, cover them with a separate cloth so that they do not dry.
7. Boil salted water in a pot. Put so many dumplings in water so that they do not touch each other. Cook slowly, and after sailing on top, cook for another 5 minutes. Pull them out using a slotted spoon.
8. Ready dumplings with lungs serve poured with fried onion or breadcrumbs.

Source: Smher.pl, Terazpoczy.pl