Best 4 Liver Dumplings Recipes
Liver dumplings, a delectable culinary creation, have tantalized taste buds for centuries, leaving an indelible mark on culinary traditions worldwide. Made from a mixture of liver, breadcrumbs, and seasonings, these dumplings offer a symphony of flavors and textures, whether boiled, steamed, or fried. Prepared with care and attention to detail, liver dumplings can elevate any dish, from hearty soups and stews to delightful main courses. This article will present a comprehensive guide to finding the best recipe for cooking liver dumplings, ensuring a memorable and satisfying dining experience.
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LIVER DUMPLINGS
This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.
Provided by JEANIE BEAN
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g
LIVER DUMPLINGS
"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.
Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.
NORTH CROATIAN LIVER DUMPLINGS FOR SOUP
This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.
Provided by nitko
Categories < 60 Mins
Time 35m
Yield 20-30 dumplings, 10 serving(s)
Number Of Ingredients 11
Steps:
- Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
- Sauté onion on butter until becomes translucent.
- Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
- Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
- Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
- If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.
LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )
Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beef Organ Meats
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
- Fry onion in butter; add bread crumbs.
- Combine liver and eggs; mix well.
- Add bread crumb mixture.
- Season to taste.
- Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
- Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
- Shake pan frequently to prevent dumplings from sticking to each other.
Tips:
- Use fresh liver. Fresh liver has a milder flavor and is less likely to be bitter.
- Soak the liver in milk. Soaking the liver in milk helps to remove impurities and mellows the flavor.
- Grind the liver finely. Finely ground liver makes for a smoother texture in the dumplings.
- Add seasonings to taste. Common seasonings for liver dumplings include onion, garlic, salt, and pepper. You can also add herbs such as parsley, thyme, or sage.
- Cook the dumplings in boiling water. Boiling water helps to set the dumplings quickly and prevents them from falling apart.
- Do not overcook the dumplings. Overcooked dumplings will become tough and rubbery.
- Serve the dumplings immediately. Liver dumplings are best served hot, with gravy or your favorite sauce.
Conclusion:
Liver dumplings are a delicious and versatile dish that can be enjoyed in many different ways. Whether you are looking for a quick and easy meal or a special occasion dish, liver dumplings are sure to please. With a little planning and preparation, you can easily make delicious liver dumplings at home.
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