Prep 15 mins
Cook 30 mins
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)
- 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.
Chef #1057375; I hope you read that it,s SOFT bread crumbs, not DRY. I see nothing wrong with this recipe.
Someone needs to proof read or test their recipe! There is something definitely wrong here! Two QUARTS of breadcrumbs...FOR REAL? I cut the bread crumbs to just over two cups and added a few items that seemed to be missing. Don't waste your time or the money on ingredients on this one. Look up another liver dumpling recipe!