Liver Dumpling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g pork liver (s)
- 300 g pork belly
- 300 g onion (s), steamed
- 2 rolls, stale
- 250 g breadcrumbs
- 2 small bunch parsley
- 30 g salt
- 3 ½ g pepper
- 3 ½ g nutmeg
- 1 g marjoram, rubbed
Print Recipe
Pin Recipe Instructions
- Soak the rolls in lukewarm milk and then squeeze them out well. Grind meat, liver, onions, chopped parsley, rolls and spices with the 3.5 mm disc. Then add the breadcrumbs and mix everything well.
- Let the dough stand for 1 hour until the mixture is firm, then roll smaller dumplings with wet hands (the dumplings get bigger when simmering) and simmer in salted water at 80 °. When the dumplings float on top, let steep for another 10 minutes.
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