These Liver Dumplings are a rustic, old-fashioned dish that transforms humble ingredients into a deeply satisfying meal. The combination of finely ground liver, sautéed onions, and toasted breadcrumbs creates a rich, savory filling that holds together beautifully when simmered in hot broth. The texture is tender yet substantial, offering a comforting warmth that is perfect for chilly evenings or a hearty lunch. Unlike delicate dumplings, these are robust and flavorful, soaking up the savory notes of the broth while maintaining their shape. They pair wonderfully with a simple side of greens or a crusty bread to sop up the remaining soup. This recipe is a testament to traditional cooking, utilizing every part of the ingredient list to create a dish that is both economical and deeply delicious.
Liver Dumplings
Description
These Liver Dumplings are a rustic, old-fashioned dish that transforms humble ingredients into a deeply satisfying meal. The combination of finely ground liver, saut&# 195;©ed onions, and toasted breadcrumbs creates a rich, savory filling that holds together beautifully when simmered in hot broth. The texture is tender yet substantial, offering a comforting warmth that is perfect for chilly evenings or a hearty lunch. Unlike delicate dumplings, these are robust and flavorful, soaking up the savory notes of the broth while maintaining their shape. They pair wonderfully with a simple side of greens or a crusty bread to sop up the remaining soup. This recipe is a testament to traditional cooking, utilizing every part of the ingredient list to create a dish that is both economical and deeply delicious.Ingredients
Directions
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Grind the liver through a meat chopper or food processor until finely minced.
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In a skillet, melt the butter or shortening over medium heat.
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Add the diced onion and bread crumbs to the skillet, frying until the onions are soft and the crumbs are lightly toasted.
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In a large mixing bowl, combine the ground liver and beaten eggs, mixing thoroughly.
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Fold the sautéed onion and breadcrumb mixture into the liver and egg mixture.
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Season the mixture generously with salt and pepper to taste.
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Gradually stir in the flour, adding more if necessary, until the mixture forms a stiff batter that holds its shape but can still be dropped from a spoon.
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Bring a large kettle or pot of broth to a gentle simmer.
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Drop the dumpling batter by tablespoonfuls into the hot broth, ensuring they are submerged.
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Cover the pot tightly and simmer gently for 30 minutes.
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Occasionally shake the pot or gently stir to prevent the dumplings from sticking to the bottom.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2417.4kcal
- % Daily Value *
- Total Fat 39.4g61%
- Saturated Fat 10.5g53%
- Cholesterol 998.1mg333%
- Sodium 3175.0mg133%
- Total Carbohydrate 406.7g136%
- Dietary Fiber 41.1g165%
- Sugars 6.0g
- Protein 114.2g229%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Beef liver is a suitable substitute if the original type is unavailable.
Ensure the broth is simmering, not boiling vigorously, to prevent the dumplings from breaking apart.
If the batter seems too wet, add more flour one tablespoon at a time until it reaches the desired consistency.
These dumplings are best served immediately while hot and tender.
