Instructions

Meat

Clean the hearts, place them in a pressure cooker, add carrots and parsley, bay leaves, allspice, and whole pepper, pour water and stew at home. I chose this method because hearts need a lot of time to be really tender.

Remove the meat and vegetables from the pot, slice them thinly, and set aside. Strain the broth and set aside.

In a pot, melt butter, sauté onions, sprinkle with about 4 tablespoons of flour, stir and gradually pour in the broth.

Add bouillon cubes and cook for about 10 minutes. Then add the meat with vegetables, season with soy sauce and ground black pepper, and soften with cream.

Dumplings

In a bowl, pour flour, make a well, crumble yeast, add sugar and pour in milk. Mix thoroughly in the middle and let the sponge rise, then add salt to the sides and finally mix everything with the remaining ingredients in the bowl and knead, adding flour gradually until it stops sticking to the edges of the bowl and these small bubbles start forming on the surface.

Cover and let it rise in plastic wrap, after about 1 hour knead again and let it rise again. Divide the risen dough into 3 equal parts, shape into loaves to release any unwanted large air bubbles, roll into cones and let rise again under plastic wrap. Rotate the cones three times during rising to ferment evenly.

Put into boiling salted water and cook covered for 15 minutes on low heat. Then quickly remove to a board and pierce several times, I do it with a large fork for roasted meat, maybe even with a skewer. Cut into slices while warm.