John Myers
Liver Dumplings
The perfect liver dumplings recipe with a picture and simple step-by-step instructions.
- 150 g Minced liver (beef liver) fresh
- 50 g Butter at room temperature
- 1 piece Egg
- 1 tbsp Lemon juice
- 1 piece Chopped onion
- 0,5 tsp Salt
- 1 pinch Pepper from the grinder
- 1 pinch Marjoram spice
- 1 pinch Freshly grated nutmeg
- 6 tbsp Breadcrumbs
- If you don’t get the scraped liver, just buy a whole piece, cut it into small cubes and put it in the freezer for 1 hour. It doesn’t cook like this while pureeing.
- Puree all ingredients together and add the breadcrumbs last. A firm dough should result from which cams can be cut off. If the dough is too soft, simply work in breadcrumbs.
- Bring a pot of water to the boil. Using 2 tablespoons, cut the dumplings off the dough and let them slide into the water. The water must not boil, but be just below the boiling point. The cams are cooked after approx. 10 minutes.
- The dumplings are suitable as a soup, with sauerkraut or as a side dish.
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