Fine Liver Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g veal liver
- 100 g sweetbreads
- 0.5 ½ onion (s)
- 1 clove garlic
- 1 tablespoon marjoram, (dried and rubbed)
- 1 egg (s)
- 1 egg yolk
- 1 tablespoon flour
- Lemon (n) - peel (freshly grated)
- salt
- pepper
- Nutmeg, (freshly grated)
- 1 packet bread (s), dumpling bread (or 5-6 stale rolls, cut into thin slices)
Print Recipe
Pin Recipe Instructions
- Wash the liver and sweetbreads and puree with the magic wand.
- Chop the garlic very finely, finely dice the half onion and add to the dumpling bread with the marjoram, egg, egg yolk, salt, pepper, grated lemon zest, nutmeg and some flour and process into an even dough.
- Let the dough sit for about 30 minutes and knead again. (If the dough is too moist, add some breadcrumbs; if it is too dry, add some milk.)
- Moisten your hands and form dumplings out of the dough.
- Bring the broth or salted water to a boil and let the dumplings stand in the open pot for about 20 minutes.
- The dumplings are tasty as a soup or with red cabbage and boiled beef as a main course.
- The sweetbreads can of course be left out or replaced with more veal liver. The veal liver can of course be replaced with cheaper beef or pork liver, but the taste of the liver dumplings is by no means as good.
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