Liver Dumplings Calf Pork Beef or Lamb
Discover the rich and hearty flavors of Liver Dumplings, a traditional comfort food that’s perfect for any season. This versatile recipe lets you choose from calf, pork, beef, or lamb liver, providing a customizable base for these tender, savory dumplings. Blending finely ground liver with stale bread, butter-sautéed onions, fresh parsley, and a touch of nutmeg creates a flavorful and nutrient-packed dough. Simmered gently in broth or salted water, these dumplings are wonderfully soft and aromatic. Enjoy them as a star main course with a ladle of gravy or add them to soups and stews for a satisfying touch. With simple preparation and wholesome ingredients, this recipe delivers an authentic taste of traditional European cuisine right to your table!
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Recipe Information
Ingredients
- 500 g liver (calf, pork, beef, or lamb)
- 150 g stale bread or breadcrumbs
- 1 medium onion, finely chopped
- 30 g butter
- 2 large eggs
- 2 tbsp fresh parsley, finely chopped
- 50 g all-purpose flour
- 100 ml milk
- 0.25 tsp nutmeg, freshly grated
- 1 tsp salt
- 0.5 tsp black pepper, freshly ground
- 50 g plain breadcrumbs (for coating, optional)
- 2000 ml broth or salted water
Instructions
Clean the liver thoroughly and remove any veins or membranes. Cut it into smaller chunks for easier processing.
Using a food processor or a fine grinder, grind the liver into a smooth paste. Set aside.
In a small pan, melt the butter over medium heat and sauté the finely chopped onion until soft and translucent. Let it cool slightly.
In a large mixing bowl, combine the liver paste, sautéed onions, stale bread (or breadcrumbs), eggs, milk, parsley, nutmeg, salt, and pepper. Mix thoroughly until well incorporated.
Gradually add the flour to the mixture, folding it in until the dough is thick enough to form into dumplings. If the mixture is too wet, add more breadcrumbs; if too dry, add a splash of milk.
Bring a large pot of broth or salted water to a gentle boil.
With wet hands, shape the liver mixture into small balls (approximately the size of a golf ball). Optionally, you can roll the dumplings in plain breadcrumbs for a firmer texture.
Carefully drop the dumplings into the simmering broth or water. Do not overcrowd the pot.
Allow the dumplings to cook for about 12-15 minutes, or until they float to the surface and are cooked through. Test one to ensure it is not raw in the center.
Using a slotted spoon, remove the dumplings from the pot and serve immediately.
Serve the liver dumplings as a main dish with gravy or as an addition to soups or stews.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 7.1 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 46.2 g | 17% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 5.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 127 mg | 10% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 590 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
