Recipe Tip: Homemade Liver Dumplings - Falstaff

Instructions

1. Step 1

   Press 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.)

2. Step 2

   Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.

3. Step 3

   Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.

4. Step 4

   Put 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.

5. Step 5

   Season the dumpling dough with marjoram, nutmeg and salt and pepper.

6. Step 6

   Form the dough into even-size dumplings.

7. Step 7

   Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.

8. Step 8

   The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).

9. Step 9

   Serve the dumplings in bowls with the stock, sprinkled with the chives.

10. Step 10

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11. Step 11

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12. Step 12

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13. Step 13

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