North Croatian Liver Dumplings For Soup 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

CALF'S-LIVER DUMPLINGS WITH CHIANTI ONION SOUP

Calf's-Liver Dumplings With Chianti Onion Soup image

Provided by Amanda Hesser

Categories dinner, soups and stews, appetizer

Time 1h45m

Yield Serves 8

Number Of Ingredients 25

Ingredients

4 tablespoons lard or butter
5 medium red onions, thinly sliced
5 medium white onions, thinly sliced
6 cloves garlic, sliced
2 cups Chianti
1 star anise
1 3-inch cinnamon stick
7 juniper berries
3 quarts chicken broth
Kosher salt
freshly ground pepper
3 ounces fresh crusty bread, cubed
1/2 cup heavy cream
1 tablespoon lard or butter
1/2 white onion, finely chopped
1 tablespoon slivered garlic (about 3 cloves)
1/2 tablespoon finely chopped thyme leaves
3 sage leaves, finely chopped
1 1/2 tablespoons Chianti
1 pound calf's liver, peeled, deveined and cut into large cubes
2 egg yolks
1/2 cup dry bread crumbs
1 tablespoon flour
1/3 cup minced chives
Extra-virgin olive oil, for serving

Steps:

Prepare the soup: In a large, heavy saucepan, melt the lard over medium-high heat. Add the onions and garlic and cook, adjusting the heat as needed, until caramelized, 40 to 60 minutes. Add the wine and reduce to a glaze. Meanwhile, fill a piece of cheesecloth with the star anise, cinnamon and juniper and tie into a bundle; add this and the chicken broth to the onions. Simmer about 20 minutes. Remove the spice bundle. Season to taste with salt and pepper and set aside.
Make the dumplings: In a bowl, soak the bread in the heavy cream. In a medium sauté pan, melt the lard over medium heat. Add the onions, garlic, thyme and sage and cook until the onions are translucent. Add the wine and let it boil off. Let cool.
Bring a small saucepan of lightly salted water to a simmer. In a food processor, blend the onion mixture, liver, egg yolks and soaked bread until a paste forms. Transfer to a large bowl and stir in the bread crumbs and flour, seasoning with salt and pepper.
Using 2 soup spoons dipped in cold water, form an oval dumpling of the liver mixture. Test it by dropping the dumpling into the simmering water and cooking for 5 minutes. Lift from the water, slice in half and taste for seasoning and doneness. (It should be barely pink in the middle.)
Bring the onion soup to a gentle simmer. Continue forming dumplings with the liver mixture. Simmer them in the soup; you may need to do this in batches. Divide the soup among 8 bowls with 4 to 5 dumplings in each, then top with chives and a little olive oil.

NORTH CROATIAN LIVER DUMPLINGS FOR SOUP

North Croatian Liver Dumplings for Soup image

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

Ingredients

150 g onions
1 garlic clove
300 g liver (chicken or veal)
150 g breadcrumbs
2 cups milk
50 g butter
2 eggs
1 teaspoon marjoram (dried)
10 g parsley (fresh leaves)
7 g salt
4 g pepper

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.

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