Liver Dumplings Made from Poultry Liver
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 1 kg turkey or chicken liver (s) (there may also be a little heart)
- 7 bread roll (s), stale bread rolls
- 5 clove (s) garlic, chopped
- 2 medium onion (s), diced
- 1 bunch parsley, fresh, finely chopped
- 5 egg (s)
- salt and pepper
- marjoram
- Breadcrumbs
- broth
Print Recipe
Pin Recipe Instructions
- Tear the sliced rolls into small pieces and soak in plenty of water. Then squeeze it out well, put the liver, onion and garlic through the meat grinder and put the mixture in a bowl. Mix in the eggs and parsley. Season the porridge with salt, pepper and marjoram and season to taste. Add enough breadcrumbs until the mixture is firm enough to form dumplings.
- In the meantime, heat plenty of broth in a saucepan, it shouldn`t boil properly, it should just be there. Form dumplings from the liver mass, moistening your hands a little with cold water from time to time, and let the dumplings stand in the broth for 20-25 minutes, depending on the size of the dumplings.
- The dumplings can be eaten as a soup or with sauerkraut.
- Makes 20-30 pieces depending on the size of the dumplings. You can of course also use the liver of other animals (pork, beef, lamb or game) for the recipe.
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