Recipe Tip: Homemade Liver Dumplings - Falstaff
Top Recipe for 15 Persons by Anja Auer. All ingredients and tips for getting it right. Liver dumplings are a German and Austrian speciality, and one that rewards discovery. Here Anja Auer shows how you can easily make this sought-after dish yourself.
- 850 gbeef liver
- 300 gstale white bread
- 600 mlmilk, warm
- 2 tablespoonbutter
- 2onions, finely chopped
- 1 handfulparsley leaves, chopped
- 3eggs, lightly beaten
- 3 tablespoonfinely chopped marjoram
- 1 teaspoon(s)freshly grated nutmeg
- 3 lbeef stock
- 2 tablespoonsalt
- 1 tablespoonpepper
- 1 bunch(es)chives, chopped, to serve
Step 1Press the liver through a meat grinder using the 3mm disc. (If you don't have a meat grinder, chop finely by hand using a sharp knife.)
Step 2Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.
Step 3Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.
Step 4Put the softened bread, liver and eggs in a bowl and knead into a dough. If it is too sticky, add a handful of breadcrumbs and flour and if it is too firm, add some milk or water.
Step 5Season the dumpling dough with marjoram, nutmeg and salt and pepper.
Step 6Form the dough into even-size dumplings.
Step 7Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.
Step 8The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).
Step 9Serve the dumplings in bowls with the stock, sprinkled with the chives.
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