Ingredients

For the Potato Dough:

• Potatoes – 4–5 medium (680–700 g), peeled and boiled
• Egg – 1 large
• Flour – 250–270 g, plus extra for dusting
• Salt – 0.5 tsp

For the Liver Filling:

• Chicken Liver – 600–800 g, cleaned and trimmed
• Onions – 2, finely chopped
• Butter – 30 g
• Vegetable Oil – 1–2 tbsp (for frying)
• Salt and Pepper – To taste

For Serving:

• Butter – 30 g, melted
• Sour Cream – For dolloping
• Dill – Fresh, for garnish
• Optional – Fried onions with bacon, for a savory crunch

Instructions

Step 1: Prepare the Potato Dough

1. Peel and cut the potatoes into chunks. Place them in a large pot, cover with water, and add a pinch of salt. Boil until tender, about 15–20 minutes, then drain.
2. Mash the potatoes until they are smooth and free of lumps. Allow them to cool slightly, so they won’t cook the egg in the next step.
3. In a large mixing bowl, combine the mashed potatoes with the egg, flour, and salt. Knead until a smooth dough forms, adding a little extra flour if the dough feels too sticky. Aim for a soft, pliable consistency.

Step 2: Make the Liver Filling

1. Heat a large skillet over medium heat and add the butter and vegetable oil. Once the butter melts, add the chopped onions.
2. Sauté the onions until they become translucent and golden, around 5–7 minutes.
3. Add the chicken liver to the skillet, season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until the liver is cooked through but still tender.
4. Allow the mixture to cool slightly, then transfer it to a food processor and pulse until you achieve a coarse, spreadable consistency.

Step 3: Assemble the Dumplings

1. Dust your work surface with flour and divide the potato dough into portions, rolling each into a small ball.
2. Flatten each ball into a disc about 1/4 inch thick. Place a spoonful of the liver filling in the center of each disc.
3. Carefully fold the edges up and over the filling, sealing tightly to form a dumpling. Roll each dumpling gently in your hands to smooth out the edges and shape it into a round.

Step 4: Cook the Dumplings

1. Bring a large pot of salted water to a gentle boil.
2. Gently drop the dumplings into the boiling water, cooking them in batches to avoid overcrowding.
3. Boil for about 5–8 minutes, or until the dumplings rise to the surface and remain floating for a few moments. Remove them with a slotted spoon and drain on a plate.

Step 5: Serve the Dumplings

1. Place the cooked dumplings on a serving plate and drizzle with melted butter.
2. Garnish with fresh dill and serve with a dollop of sour cream on the side.
3. Optionally, top with crispy fried onions and bacon for a deeper savory flavor.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 15 minutes

Nutritional Information (Per Serving)

• Calories: 390 kcal
• Carbohydrates: 42g
• Protein: 18g
• Fat: 15g
• Fiber: 3g
• Sugars: 2g

Note: Values are approximate and may vary based on exact ingredients used.

Servings

This recipe yields approximately 4–6 servings.

Why This Recipe is Timeless

Potato dumplings with a hearty filling like chicken liver have a timeless appeal. Rooted in Eastern European culinary tradition, dumplings represent the resourcefulness of using simple ingredients to create something filling and comforting. This recipe pays homage to a style of cooking that values both flavor and frugality, turning inexpensive ingredients into something that feels special. Potato dumplings are versatile and nourishing, with a rich flavor profile that appeals to a wide range of palates.

What makes this dish stand out is the combination of textures and flavors: the softness of the potato dough contrasts beautifully with the creamy, slightly grainy liver filling. Additionally, the sour cream and fresh dill bring a light, bright flavor that enhances the dish’s richness. This is comfort food at its finest—a meal that brings family and friends together, with flavors that feel both nostalgic and exciting.

FAQs

1. Can I substitute chicken liver with another type of meat? Yes, beef liver or pork liver can be used if you prefer. You could also experiment with ground meat, though the texture and flavor will differ.
2. What if I don’t have a food processor? You can finely chop the liver by hand or use a fork to mash it. The filling may be chunkier, but it will still taste great.
3. Can I make the dumplings ahead of time? Yes! You can assemble the dumplings a day in advance and store them in the refrigerator until ready to cook. Alternatively, freeze them for longer storage.

Tips for the Best Dumplings

• Perfect Potato Dough: Be sure to use starchy potatoes (like Russets) for a smoother dough that holds together well. Avoid over-mixing the dough, as it can become gummy.
• Season Well: The filling is flavorful, but don’t forget to add salt to both the dough and the cooking water, as it enhances the taste of the finished dumplings.
• Be Gentle: Handle the dumplings with care to prevent them from falling apart while cooking. Boil gently to avoid breaking them.

Storage Tips

• Refrigeration: Store any leftover dumplings in an airtight container in the fridge for up to 3 days. Reheat by steaming or gently sautéing.
• Freezing: You can freeze uncooked dumplings by placing them on a baking sheet until solid, then transferring them to a freezer bag. They can be boiled directly from frozen, adding a few extra minutes to the cooking time.
• Leftovers: Pan-fry leftover dumplings in a bit of butter to reheat them for a crispy exterior and soft interior.

Conclusion

Potato Dumplings with Chicken Liver Filling is a recipe that celebrates both flavor and heritage. The pillowy potato dough encasing a savory liver filling, enhanced with butter-sautéed onions, provides a mouth-watering bite that is deeply satisfying. This dish is more than a meal; it’s an experience that brings people together, connecting them to generations of comforting home-cooked recipes. With each bite, you get a perfect blend of textures and flavors—the smooth potato, the rich, slightly grainy liver, the freshness of dill, and the creamy tang of sour cream.

Whether you’re making these dumplings to impress guests, share a family meal, or simply enjoy a quiet dinner, this recipe offers an unforgettable taste of tradition and warmth. The rich flavor of the filling is balanced by the light, comforting potato dough, and the optional garnish of crispy onions and bacon adds just the right amount of indulgence. Serve them warm, gather your loved ones, and let this recipe become a beloved classic in your home. Bon appétit!