in Soup Recipes

Liver dumplings

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Ingredients for 4 servings:

  • 300 g beef liver(s), freshly minced or pureed
  • 1 large onion(s)
  • 1 egg(s)
  • e.g. breadcrumbs
  • marjoram
  • salt and pepper
  • Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Soup garnish

Peel the onion, dice it into small cubes, and sauté it in oil until translucent. Mix together the liver, the whole egg, and the onion. Now add enough breadcrumbs to easily form dumplings about 4 cm long. Season to taste first. Fry the dumplings in hot oil until crispy. Be careful not to overcook them. They go particularly well in a clear soup, preferably beef. This quantity makes about 20-25 dumplings. They’re also great for freezing. I cook primarily with organic products and recommend them in my recipes. But of course, that’s up to each individual.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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