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Liver Dumplings

Liver Dumplings

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JEANIE BEAN

This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 32.3 g
  • 65%
  • Cholesterol:
  • 365 mg
  • 122%
  • Sodium:
  • 1877 mg
  • 75%

Based on a 2,000 calorie diet

Directions

  1. Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.
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Reviews

wsf
22
1/28/2008

I liked this recipe, but found it a bit bland. I added 1 finely chopped onion, and 2 T. of oregano, as well as doubling the salt. I then cooked it in broth... cheers, Wayne

gosia4ever
17
5/19/2006

Personally, I don't like liver dunplings, but my family loves them. They all raved about these, but I altered the recipe slightly. I soaked about 4 small day old white bread dinner rolls in some milk (just enough to cover the rolls), until the rolls absored all the milk. I added the milk soaked rolls (but not any excess milk) to the liver dumpling mixture. I also added some more bread crumbs to make the dumpling mixture a little easier to form the balls. These were a huge hit. They were devoured.

RATKIN412
14
7/19/2005

My husband liked this recipe. I made the mixture, and half I boiled and then fried, and the other half I just made into the little patties and simply shallow fried. The simply fried ones were better. I added cayenne pepper to the recipe. I will make this again, it was so easy.