Recipe by mollypaul
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.
- 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)
Directions See How It's Made
- 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.