Usuba
Liver Pelmeni in Pots
A hearty dish served in clay pots: dumplings in broth with seared liver, carrots and onions, baked with sour cream. The liver remains tender thanks to gentle cooking, and the pots retain warmth and aroma.
- Total
- 30 min
- Standard serving
- 268.3 g
Ingredients
Total 8
Instructions
- 1
Step 1
Cut the liver into strips approximately 2 cm thick. Salt and pepper. Fry in a pan without overcooking — the liver should remain tender.
- 2
Step 2
Grate the carrots and slice the onions into half rings. Fry them in a pan until golden. Mix with the liver.
- 3
Step 3
Boil the dumplings until half-cooked. It's better to use small dumplings — they won't fall apart and will hold their shape.
- 4
Step 4
Arrange dumplings with broth in clay pots. Place liver with carrots and onions on top. Add a bay leaf to the broth. Put 2 teaspoons of sour cream in each pot.
- 5
Step 5
Place the pots in the oven at 200 °C for 7 minutes. Serve hot directly in the pots.
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