German Liver Dumplings Recipe

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more accessible, while pork liver is often less expensive.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber, while stale bread can be used to reduce waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to bind without adding cost.

Start by introducing the recipe and mentioning the use of beef liver.

Prepare the ingredients: 375 g of beef liver, breadcrumbs, spring onions, fresh garlic, onions, 3 eggs, chopped parsley, nutmeg, salt, and pepper.

Mince the beef liver using a mincing machine, ensuring everything is very cold.

Crack 3 eggs into a bowl to check for freshness before adding them to the mixture.

Add finely diced spring onions and chopped garlic to the bowl.

Add the sautéed onions to the mixture.

Incorporate the breadcrumbs into the mixture, mixing everything together until well combined.

Let the mixture rest in the refrigerator for about 30 minutes.

After resting, take a small portion of the mixture and form a trial dumpling, then drop it into simmering salted water for 5 minutes to test.

Check the trial dumpling for seasoning and adjust if necessary, adding more salt if needed.

Form the remaining mixture into golf ball-sized dumplings, wetting hands to prevent sticking.

Drop all the formed dumplings into the simmering salted water at once.

Simmer the dumplings for 20 to 25 minutes until cooked through, ensuring the water is bubbling gently.

Serve the dumplings in a beef broth or consommé.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens