Babas Liver Dumplings Recipes

LIVER DUMPLINGS

Liver Dumplings image

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

Ingredients

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

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

Liver Dumplings image

My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.

Provided by Cookie Jarvis

Categories Beef Organ Meats

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

2 cups breadcrumbs, dried and ground
1 lb liver, ground
1 tablespoon dried onion, minced
1/2 cup vegetable oil
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon garlic salt
1/4 teaspoon black pepper
3 eggs
8 cups water or 8 cups milk

Steps:

Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
Mix well.
With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).

Nutrition Facts : Calories 334.8, Fat 19.1, SaturatedFat 3.4, Cholesterol 235.7, Sodium 268.1, Carbohydrate 22.5, Fiber 1.4, Sugar 2.1, Protein 17.6

LIVER DUMPLINGS

Liver Dumplings image

"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

Ingredients

1/2 pound uncooked beef liver
1 large onion, cut into eighths
1 teaspoon salt
1-1/2 teaspoons ground sage, divided
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
1/2 teaspoon pepper, divided
3 cups all-purpose flour
1/4 teaspoon baking powder
3 egg whites
1 egg yolk
5 cans (14-1/2 ounces each) beef broth
1/2 cup cornstarch

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.

LIVER DUMPLINGS

Liver Dumplings image

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 Dumplings

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

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 ( CALF, PORK, BEEF OR LAMB )

Liver Dumplings ( Calf, Pork, Beef or Lamb ) image

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

Ingredients

1 1/2 lbs liver (calf, pork, beef or lamb liver may be used)
1 large onion, peeled and diced
1 tablespoon butter
2 quarts soft breadcrumbs
2 eggs, well beaten
1/2 cup flour
salt and pepper
parsley, minced (optional)

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.