Russian Meat Pockets

Clean pork heart in detail, boil until cooked, drain and turn through the grinder.

Soften weighted onion in butter (I), mix with pork heart, season with salt and season with pepper.

Knead a firm dough from flour with eggs, a little salt and water, roll out to the thickness of the back of a knife and cut out squares with wheels.

On each square form a heap of the quantity, fold into triangles, press edges together and cook in boiling salted water.

Whisk melted butter (Ii) with cream, pour over meat pockets placed in a large enough bowl and bring to the table.

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