Empty My Fridge
How to Make Liver Dumplings
Ingredients
- Beef liver · roughly250 g
- Bit less · toast or rolls from the day before, debarked, cut into 0.5 cm cubes250 g
- Milk125 ml
- Egg2
- Mustard1 tbsp
- Onion · finely chopped½
- Parsley · finely chopped1 tbsp
- Marjoram½ tsp
- Chive3 tbsp
- Lemon · grated½
- Salt · grated
- Beef broth800 ml
Instructions
- Sauté the finely chopped onion in a little oil, then take the pan off the heat. Stir in the parsley, marjoram, nutmeg and lemon zest and let it cool.
- Soak the bread cubes in the milk, heated beforehand. Whisk the eggs and add them to the bread with the liver, then mix well.
- Fold the cooled onion and herb mixture into the liver mixture and season with salt and pepper.
- With wet hands, shape 8 dumplings.
- Bring the beef broth to a boil, then lower the heat so it only simmers. Add the dumplings and let them soak for at least 8 to 10 minutes. They are ready when they float on the surface.
- Strain the broth, pour it over the dumplings and sprinkle with chopped chives. Serve hot.
Summarized from German Recipes's video. Watch it for the details.
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