Liver-Stuffed Matzo Balls Draft

How I make it

Dough

1. In a regular pot, mix the dumpling ingredients, without the water.

2. Pour the boiling water over everything and stir well.

3. Let stand for at least 3 hours, until the dough is completely cool and easy to handle.

Chopped liver

1. Fry the liver with the onion and season with salt and pepper.

2. Remove from the heat and let cool. Grind together with the hard-boiled eggs in a food processor.

Filling and cooking

1. With wet hands, roll the dough into smooth balls.

2. Make a well in the center of each ball, fill with chopped liver and seal well.

3. Cook in lightly salted boiling water, without crowding, for about 10-15 minutes.

What I've learned

• For 45 dumplings I make three times the dough, and 7 oz (200 g) of liver is enough for all of them.