Liver Dumplings Calf Pork Beef Or Lamb Recipes

LIVER DUMPLINGS

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.

LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )

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.

LIVER DUMPLINGS

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).

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.

LIVER DUMPLINGS

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.