John Myers
Dumplings: My Liver Dumplings
The perfect dumplings: my liver dumplings recipe with a picture and simple step-by-step instructions.
- 250 g Pork liver, crazy
- 5 piece Stale, white rolls
- 1 piece Onion, great
- 0,5 bunch Parsely
- 1 tablespoon Oil
- 250 ml Warm milk
- 1 piece Heavenly hen egg
- 1 teaspoon Black pepper from the mill
- 2 teaspoon Salt
- 1 tablespoon Marjoram
- Possibly some semolina or breadcrumbs
- Cut the stale rolls into very fine slices.
- Warm up the milk slightly, pour over the rolls and let stand for half an hour.
- Finely chop the parsley, peel and finely dice the onion. Heat the oil in a pan and fry the onions first and add the parsley before finishing.
- Now make a dough out of the soggy rolls with the parsley onions, the twisted liver, the egg and the spices. It is best to work with your hands, because then everything will be evenly distributed. The Miyxer has not proven itself here.
- Let this dough rest for half an hour and then season again with salt and pepper.
- With wet hands, twist plum-sized dumplings and let them simmer in the hot broth for about 20 minutes. (approx. 15 pieces)
- It is best to cook a sample dumpling to see if the dough holds up or not. If it is too soft, add some breadcrumbs or semolina.
- These dumplings don’t just taste good in soup. We also like to eat them with sauerkraut and potatoes.
- Here they are served in a beef broth (KB Soups: Fine beef broth) and with polenta stars (Soups: Der Komet.
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