Mrs. Gravner's Hum Dumplings

1 C flour
4 eggs
a little extra water or flour, as needed

lb chicken livers (and hearts)
2 cloves garlic, chopped
1 medium onion, chopped
2T canola oil
C flour
C Italian parsley, chopped
2T butter
2 egg whites
1 t fresh thyme, finely chopped
1 t fresh marjoram, finely chopped
salt and freshly ground pepper to taste
bread crumbs as needed

For the pasta wrappers, first separate one of the eggs and set aside its white. In a large bowl, combine the remaining yolk and 3 whole eggs with the flour. Knead this dough until smooth and elastic, adding a little water if it is too stiff. (A food processor can be used for this purpose.) Make two balls of equal size from the dough, then set them aside in a covered container for at least 15 minutes. Meanwhile, proceed to make the filling.

In a medium saucepan, saute the meat, garlic and onions in the oil over medium heat, stirring occasionally, until the onions are soft and golden brown. Remove from the heat, then mix in the flour and parsley. Blend this mixture in a food processor until smooth.

In a mixing bowl, cream the butter and then beat in the egg whites with a wooden spoon. Add thyme and marjoram, then blend in the meat mixture, and add salt and freshly ground pepper to taste. If the filling is too loose, sprinkle in a few bread crumbs to bind it.

Uncover the dough. Roll it out on a lightly floured breadboard until very thin (or use a pasta machine). Put 1 teaspoon of the filling every inch along a strip of the dough, about " from the edge. Moisten the dough with egg white about 1" from the edge and between the balls of filling. Fold over the edge onto the egg white, and gently press down the dough around the filling. Cut into individual dumplings with a pastry knife, then make sure that all edges of each piece are well-closed. Repeat this process until all the filling is gone. (Or use a ravioli press, but the rustic appearance of the dumplings in the picture above can only be achieved by hand!).

Cook the dumplings, either in a chicken broth for soup, or in boiling water, until al dente. If served separately, top with a little melted butter.

A delectable Slovenian cousin of ravioli.

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