Okay, let me take you on a culinary adventure that starts in the heart of the kitchen with an ingredient many might overlook—liver. If you’re ready to dive into a comforting, old-school dish that promises a punch of flavor and a heartwarming feel, then grab your apron, because we’re about to create magic with these delightful liver dumplings that will redefine your dinner game!
Creating comfort food is my true culinary love, and these liver dumplings are a perfect example. Beef liver or chicken liver are the stars of this dish.
Livers are packed with essential nutrients (iron, copper, and many vitamins), and they make this dish quite nutritious. Even if it is not your go-to protein, you will find it hard not to enjoy these incredible dumplings.
They are packed with flavor and have an incredibly satisfying texture.
Liver Dumplings Recipe Ingredients
- Beef or Chicken Liver: High in protein and rich in iron and vitamin A.
- Breadcrumbs: Provide carbohydrates for binding and texture.
- Onion: Adds flavor and contains antioxidants.
- Butter: Brings richness and enhances flavor.
- Fresh Parsley: Offers fresh flavor with vitamin K and C.
- Egg: Binds ingredients together, high in protein.
Liver Dumplings Recipe Ingredient Quantities
- 8 oz beef or chicken liver
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 4 cups beef or chicken broth (for cooking dumplings)
How to Make this Liver Dumplings Recipe
1. Remove membranes from the liver and chop it into very small pieces to prepare it for cleaning.
2. Use a food processor to blend the liver into a smooth paste.
3. In a frying pan, melt the butter on medium heat and cook the chopped onion until it is tender and see-through.
4. In a big mixing bowl, blend the liver pate, cooked onions, dry breadcrumbs, parsley, eggs, salt, black pepper, and nutmeg. Stir well until everything is fully combined.
5. In another bowl, combine the flour and baking powder. Gradually mix this dry combination into the liver mixture, stirring until the ingredients are thoroughly combined.
6. In a large pot, bring the beef or chicken broth to a gentle simmer.
7. With wet hands, mold the liver mixture into tiny roundish shapes or dumplings that are about as big as a walnut.
8. Slowly put the dumplings into the broth that is just starting to simmer, trying to space them well so they don’t touch even on the sides.
9. Put the lid on the pot to let the dumplings steam. Cook them for 15 to 20 minutes, or until they are firm and completely done.
10. Liver dumplings should be served piping hot, either in a bowl of broth or with a drizzle of good gravy and a sprinkle of fresh parsley. If you are using the Gravy Sauce recipe given earlier, it should be made right before serving.
Liver Dumplings Recipe Equipment Needed
1. Cutting board
2. Sharp knife
3. Food processor
4. Frying pan
5. Wooden spoon or spatula
6. Mixing bowls (at least two)
7. Measuring cups and spoons
8. Large pot with lid
9. Tongs or slotted spoon for handling dumplings
10. Ladle for serving
FAQ
- Can I use pork liver instead of beef or chicken liver?Pork liver can be used as a substitute, but its flavor may be somewhat more pronounced.
- Can I substitute fresh parsley with dried parsley?Indeed, dried parsley can be utilized; it is recommended to employ approximately one teaspoon of dried parsley in place of one tablespoon of fresh.
- What type of breadcrumbs are best for this recipe?Use plain, unflavored breadcrumbs to get the full flavor of the liver and the spices.
- Is there a substitute for ground nutmeg?Nutmeg can be replaced with allspice or cloves that have been ground, but these spices are stronger, so use them in moderation.
- Can these dumplings be made gluten-free?Indeed, use gluten-free breadcrumbs and flour to convert the dumplings into a gluten-free dish.
- What should the texture of the liver mixture be like?The thick mixture should be formed into balls and holds its shape even when somewhat warmed in the palms.
- How can I store leftover dumplings?Keep the dumplings, once cooked, in an airtight container in the fridge for as long as 3 days. To serve, put them back in broth or give them a good steaming.
Liver Dumplings Recipe Substitutions and Variations
Substitute pork liver or turkey liver, 8 oz. per recipe.
Equal amounts of crushed crackers or cooked rice can be used in place of breadcrumbs.
Onion: If you don’t have fresh onions, use 1/2 teaspoon onion powder.
If you don’t have butter, you can substitute it with 1 tablespoon of olive oil or margarine.
Cilantro or chives: Use 1 tablespoon of chopped cilantro or chives as an alternative.
Pro Tips
1. Pre-treat the Liver: Soak the liver in milk for about 30 minutes before processing. This helps remove any bitterness and results in a milder flavor in the final dish.
2. Consistent Dumpling Shape: Use a small ice cream scoop or a spoon to ensure uniform dumpling sizes. This will help them cook evenly in the broth.
3. Chilling the Mixture: After mixing all the ingredients, allow the liver mixture to chill in the refrigerator for at least 30 minutes. This helps the mixture firm up and makes it easier to shape the dumplings.
4. Flavor Enhancement: Add a splash of brandy or cognac to the liver mixture for an added depth of flavor that complements the liver’s richness.
5. Simmer, Don’t Boil: Keep the broth at a gentle simmer when cooking the dumplings. Boiling can cause them to fall apart or become tough. Maintaining a gentle simmer ensures they cook through evenly while staying tender.
Liver Dumplings Recipe
My favorite Liver Dumplings Recipe
Equipment Needed:
1. Cutting board
2. Sharp knife
3. Food processor
4. Frying pan
5. Wooden spoon or spatula
6. Mixing bowls (at least two)
7. Measuring cups and spoons
8. Large pot with lid
9. Tongs or slotted spoon for handling dumplings
10. Ladle for serving
Ingredients:
- 8 oz beef or chicken liver
- 1 cup breadcrumbs
- 1 small onion, finely chopped
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/2 cup flour
- 1/2 teaspoon baking powder
- 4 cups beef or chicken broth (for cooking dumplings)
Instructions:
1. Remove membranes from the liver and chop it into very small pieces to prepare it for cleaning.
2. Use a food processor to blend the liver into a smooth paste.
3. In a frying pan, melt the butter on medium heat and cook the chopped onion until it is tender and see-through.
4. In a big mixing bowl, blend the liver pate, cooked onions, dry breadcrumbs, parsley, eggs, salt, black pepper, and nutmeg. Stir well until everything is fully combined.
5. In another bowl, combine the flour and baking powder. Gradually mix this dry combination into the liver mixture, stirring until the ingredients are thoroughly combined.
6. In a large pot, bring the beef or chicken broth to a gentle simmer.
7. With wet hands, mold the liver mixture into tiny roundish shapes or dumplings that are about as big as a walnut.
8. Slowly put the dumplings into the broth that is just starting to simmer, trying to space them well so they don’t touch even on the sides.
9. Put the lid on the pot to let the dumplings steam. Cook them for 15 to 20 minutes, or until they are firm and completely done.
10. Liver dumplings should be served piping hot, either in a bowl of broth or with a drizzle of good gravy and a sprinkle of fresh parsley. If you are using the Gravy Sauce recipe given earlier, it should be made right before serving.
