LIVER DUMPLINGS ( CALF, PORK, BEEF OR LAMB )
Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Beef Organ Meats
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
- Fry onion in butter; add bread crumbs.
- Combine liver and eggs; mix well.
- Add bread crumb mixture.
- Season to taste.
- Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
- Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
- Shake pan frequently to prevent dumplings from sticking to each other.
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