How to Make Liver Dumplings - German Recipes - Episode 10

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be used to reduce waste and is often cheaper.

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Pork liver is more affordable while still providing a rich flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for sautéing.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Smoked sausage can add flavor at a lower cost.

Cut the crust off older white bread and pour warm milk over it, then let it rest.

Finely chop an onion and sauté in oil until glassy, avoiding browning.

Add nutmeg, parsley, and lemon zest to the onion mixture and sauté for a few minutes.

Blend the calf liver until soupy and add it to the mixture.

Add the soaked bread, egg yolk, and mix everything together to make dumpling dough.

If the dough is too wet, add more bread or bread crumbs to dry it out.

Season the mixture generously with salt and pepper.

Bring broth to a gentle simmer and form dumplings with wet hands, dropping them into the broth.

Cook the dumplings in the broth for 20-25 minutes until they float to the top.

Serve the dumplings in the broth, or pan-fry leftovers for a crispy texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens