John Myers
Palatinate Liver Dumplings
The perfect palatinate liver dumplings recipe with a picture and simple step-by-step instructions.
- 500 g Liver – as required, pork, veal, beef
- 500 g Minced meat – mixed
- 180 g Stale rolls
- 2 medium sized Onions
- 2 bunch Flat leaf parsley
- 2 Eggs
- Salt, pepper, marjoram, nutmeg
- Breadcrumbs
- Flour
- Meatsoup
- Cut the rolls into small pieces and soak them in hot water. Finely chop the onions and parsley. Grind the liver in a food processor. Put the softened rolls in a large sieve and squeeze them out well.
- Now put the liver, mince, bread roll, eggs, onions and chopped parsley in a large bowl and mix everything together vigorously until you have a homogeneous mixture. Then season everything vigorously with the above-mentioned spices. It should taste “strong”.
- So that the initially quite pasty mass can be easily shaped into dumplings, gradually and not too much breadcrumbs and a little (!) Flour underneath. Always try to see if you can shape them with wet hands.
- Heat at least 3 liters of meat stock in a larger saucepan and cook the dumplings over low heat with the lid open until they float to the surface.
- You can freeze the dumplings very well by placing them on a board with a distance, wrapping them up and putting them in the freezer for shock freezing. When frozen, they are then transferred to a bag so that they can be removed piece by piece.
- You can serve with an onion sauce, sauerkraut and mashed potatoes or just a hearty farmer’s bread.
- But they are also delicious just swimming in a strong vegetable broth. Also a hearty slice of farmer’s bread, as everyone likes it. Good Appetite.
Facebook Comments