Homemade Liver Dumplings

Homemade Liver Dumplings

© Matthias Würfl

Homemade Liver Dumplings

Homemade Liver Dumplings

© Matthias Würfl

Ingredients (Serves 15)

850
g
beef liver
300
g
stale white bread
600
ml
milk, warm
2
tablespoon
butter
2
onions, finely chopped
1
handful
parsley leaves, chopped
3
eggs, lightly beaten
3
tablespoon
finely chopped marjoram
1
teaspoon
freshly grated nutmeg
3
l
beef stock
2
tablespoon
salt
1
tablespoon
pepper
1
bunch
chives, chopped, to serve
  • Press the liver through a meat grinder using the 3mm disc. (If you don't have a meat grinder, chop finely by hand using a sharp knife.) 
  • Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.
  • Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.
  • Put the softened bread, liver and eggs in a bowl and knead into a dough. If it is too sticky, add a handful of breadcrumbs and flour and if it is too firm, add some milk or water.
  • Season the dumpling dough with marjoram, nutmeg and salt and pepper.
  • Form the dough into even-size dumplings.
  • Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.
  • The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).
  • Serve the dumplings in bowls with the stock, sprinkled with the chives.

Tip

Liver dumplings taste particularly good when served in a hearty beef broth.

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