Savory Liver Dumplings
Delight in these delicate and flavorful liver dumplings, perfect for pairing with tangy sauerkraut or buttery noodles. This traditional dish, rooted in Pennsylvania Dutch cuisine, is a celebration of rich flavors and textures, making it ideal for family meals or cozy gatherings. Made from your choice of calf, pork, beef, or lamb liver, these dumplings are a hearty option for those looking to explore organ meats in a delicious way.
N/A
Servings
200
Calories
9
Ingredients
Ingredients
liver
1.5 lbs (calf, pork, beef or lamb liver, cleaned and ground)
onion
1 large (peeled and diced)
butter
1 tablespoon (melted)
soft breadcrumbs
2 quarts (fresh or dried)
eggs
2 (well beaten)
flour
1/2 cup (all-purpose or as needed)
salt
to taste
pepper
to taste (freshly ground)
parsley
to taste (minced (optional))
Instructions
1
In a large pot, bring water to a simmer and add the liver. Cook for a few minutes until just firm. Remove from water and allow to cool slightly, then grind the liver using a food processor or meat grinder until finely chopped.
2
In a skillet, melt the butter over medium heat. Add the diced onion and sauté until golden and translucent, about 5 minutes. Stir in the soft breadcrumbs and mix well to combine. Remove from heat and let cool slightly.
3
In a large mixing bowl, combine the ground liver with the beaten eggs, mixing thoroughly until well incorporated.
4
Add the sautéed onion and breadcrumb mixture to the liver mixture, stirring to combine. Season with salt, pepper, and minced parsley, if using.
5
Gradually incorporate the flour into the mixture, stirring until you achieve a batter that is stiff enough to hold its shape when dropped from a spoon. You may need to adjust the amount of flour to achieve the desired consistency.
6
Bring a large pot of broth or soup to a gentle boil. Using a spoon, drop the liver mixture into the hot liquid, making sure not to overcrowd the pot.
7
Cover the pot tightly and allow the dumplings to cook for 30 minutes. During cooking, gently shake the pot occasionally to prevent the dumplings from sticking to each other.
8
Once cooked, serve the dumplings warm, drizzled with melted butter or alongside your favorite sauerkraut.
Nutrition Information
8.3g
Fat
16.7g
Carbs
25g
Protein
1.7g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Savory Liver Dumplings?
Savory Liver Dumplings are a traditional Pennsylvania Dutch dish made from ground liver, breadcrumbs, and eggs, often served in broth or with sauerkraut.
What kind of liver can I use for this recipe?
You can use calf, pork, beef, or lamb liver for these dumplings.
What is the origin of this dish?
This recipe is rooted in Pennsylvania Dutch cuisine and is considered a traditional comfort food.
How much liver is needed?
The recipe calls for 1.5 lbs of liver, cleaned and ground.
Why do I need to simmer the liver before grinding?
Simmering the liver for a few minutes until just firm makes it easier to grind or process into a fine consistency.
What is the purpose of the onions in the recipe?
The diced onions provide flavor and are sautéed in butter until golden before being added to the mixture.
How many eggs are required?
You will need 2 well-beaten eggs to help bind the liver mixture.
What kind of breadcrumbs should I use?
The recipe requires 2 quarts of soft breadcrumbs, which can be fresh or dried.
How much flour is used in the batter?
Use 1/2 cup of all-purpose flour, adding more as needed to achieve a stiff consistency.
What should the consistency of the batter be?
The batter should be stiff enough to hold its shape when dropped from a spoon.
What is the best way to grind the liver?
You can use a food processor or a meat grinder until the liver is finely chopped.
What liquid should I cook the dumplings in?
The dumplings should be cooked in a large pot of gently boiling broth or soup.
How long do the dumplings need to cook?
The dumplings should be covered and cooked for 30 minutes.
Why should I shake the pot while the dumplings cook?
Gently shaking the pot occasionally prevents the dumplings from sticking to each other.
What are common serving suggestions?
They are delicious drizzled with melted butter, paired with tangy sauerkraut, or served over buttery noodles.
How many calories are in a serving?
Each serving contains approximately 200 calories.
How much protein is in these dumplings?
There are 25g of protein per serving.
What is the fat content?
The dish contains approximately 8.3g of fat per serving.
How many carbohydrates are in the recipe?
There are 16.7g of carbohydrates per serving.
Does this recipe contain fiber?
Yes, there is approximately 1.7g of fiber per serving.
Is parsley required?
Minced parsley is optional and can be used for seasoning and color.
Can I use a skillet for any part of this?
Yes, a skillet is used to sauté the onion and breadcrumb mixture in butter.
What seasonings are used?
The dumplings are seasoned with salt, pepper, and optional minced parsley.
Can I adjust the flour amount?
Yes, you should gradually incorporate flour and adjust the amount to reach the desired stiffness.
Is this a good recipe for beginners to organ meats?
Yes, it is described as a delicious way to explore organ meats through a hearty and flavorful dish.
How many ingredients are in this recipe?
The recipe features 9 primary ingredients.
Should I crowd the pot when cooking?
No, you should drop the mixture into the liquid making sure not to overcrowd the pot.
How should the onions be prepared?
One large onion should be peeled and diced before sautéing.
What kind of butter is used?
One tablespoon of melted butter is used for sautéing the onions.
Are these dumplings served warm or cold?
These dumplings are best served warm once they are fully cooked.