Liver Dumplings ( Calf, Pork, Beef or Lamb ) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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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. Ingredients:
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) |
Directions:
1. Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
2. Fry onion in butter; add bread crumbs.
3. Combine liver and eggs; mix well.
4. Add bread crumb mixture.
5. Season to taste.
6. Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
7. Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
8. Shake pan frequently to prevent dumplings from sticking to each other.
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