Instructions

Fry the onions in lard until golden brown, add diced pork meat, sauté, add heart and spleen, brown, sprinkle with spices, pour water and simmer until everything is tender. I do not add salt immediately to allow the offal to cook better. Add liquid during simmering, I add broth from tongues. Then thicken with roux and let it simmer for 15 minutes.

Finally, add the tongue that has been pre-cooked, peeled, diced, and quickly sautéed in lard. Do not cook further. We can also add kidneys, but be careful, they have their distinctive odor and it is necessary to thoroughly remove all ureters and kidneys, then rinse them several times in water.

In a bowl, pour flour, make a well, crumble yeast, add sugar, and pour milk. Mix well in the middle and let the sourdough rise, then add salt to the sides and finally mix everything with the remaining ingredients in the bowl and knead, adding flour gradually. When it stops sticking to the edges of the bowl and bubbles start forming on the surface, cover with plastic wrap and let it rise, about 1 hour. Then knead again and let it rise.

Divide the risen dough into 3 equal parts, form loaves, knead well to release any unwanted large air bubbles, shape into rolls, and let rise again under plastic wrap. During rising, turn the rolls three times to ferment evenly. Place in boiling salted water and cook covered for 15 minutes over low heat (I have induction, so at level 6), and halfway through cooking, turn the dumplings in the pot upside down and cover again to prevent them from becoming slimy. Then quickly remove to a board and pierce several times, I do it with a large fork for roasted meat, maybe even a skewer. Slice warm with a knife into slices.