How do you make liver dumplings?

Answer 1

Puree liver and seasonings, add enough binding agents for them to stick together (flour, bread crumbs, etc). Coat in breadcrumbs if desired. Fry, bake, or boil.

Here is a recipe:
http://allrecipes.com/Recipe/Liver-Dumplings/Detail.aspx

Answer 2

POLEVKA S JATROVYMI KNEDLICKY (Soup with liver dumplings):

1½ hours 5 min prep
6 servings

1/2 lb beef liver, ground
2 eggs
1 cup dry breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons butter or beef marrow
1 clove garlic, mashed
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
1/2 teaspoon salt
1 dash marjoram, grounded
1 dash mace
2 quarts consomme

1. Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
2. Beat in eggs and then bread crumbs, flour, salt and pepper.
3. Let it stand in room temperature for about 1 hour.
4. Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
5. Cover and simmer for 15 minutes.
6. (Dumplings should be hard).

Answer 3

LIVER BEEF DUMPLINGS

BROTH:

Beef shin center
1 c. chopped celery
Salt and pepper to taste
1 med. onion, chopped
Water
Approximately 1 c. flour

DUMPLINGS:

1 lb. beef liver
3 slices bread
4 eggs
1/2 tsp. allspice
1 med. onion
2 pkg. (1/2 box) saltines
1/4 tsp. nutmeg
3 to 4 c. flour

Cook beef shin center with onion and celery to make broth. Add 1 cup flour to thicken, stirring to prevent lumps. Grind liver with onion, bread and crackers. Add eggs, nutmeg and allspice, mixing thoroughly. Add flour and mix until dumpling mix is sticky but a little stiff. Drop by spoonsful (use soup spoon for size) into hot broth. Boil 20 minutes. Watch carefully so it doesn't boil over! Serve hot.

Answer 4

POLEVKA S JATROVYMI KNEDLICKY (Soup with liver dumplings)
6 servings 1½ hours 5 min prep

1/2 lb beef liver, ground
2 eggs
1 cup dry breadcrumbs
2 tablespoons all-purpose flour
2 tablespoons butter or beef marrow
1 clove garlic, mashed
1/2 teaspoon grated fresh lemon rind
1/4 teaspoon pepper
1/2 teaspoon salt
1 dash marjoram, grounded
1 dash mace
2 quarts consomme

Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
Beat in eggs and then bread crumbs, flour, salt and pepper.
Let it stand in room temperature for about 1 hour.
Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings.
Cover and simmer for 15 minutes.
(Dumplings should be hard).

Austrian Style Liver Dumplings: Canederli Recipe Mario Batali.
Show: Molto Mario
Episode: Freaky Fricco

3/4 pound day old dark grain or rye bread, cut into 1/2-inch cubes
1 1/4 cups milk
4 ounces pancetta, finely chopped
2 ounces liver salami, cut into small cubes
1/2 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 eggs
4 ounces unsalted butter
2 ounces speck, cut into 1/8-inch julienne
1/2 cup grated Asiago

Place the bread in a mixing bowl, douse with the milk, mixing well, and let stand 5 minutes.
Meanwhile, place the pancetta into a 12 to 14-inch saute pan and place over medium heat. Cook until the fat is melting, about 5 minutes, then add the bread and milk mixture, liver salami, flour, nutmeg, pepper and salt and stir to mix well, about 1 minute. Remove and allow to cool, about 5 minutes. Add the eggs and mix well. Form into quarter-sized balls, yielding about 15 to 20 pieces.

Bring 6 quarts water to boil and add 2 tablespoons salt. Place the balls in the water and cook 6 to 7 minutes, until tender. Meanwhile, place the butter and speck in a 12 to 14-inch saute pan and melt over medium heat. Drain canederli well and toss into pan. Add the grated cheese and toss to coat. Serve immediately.

Answer 5

First, you kill a living, breathing animal. Next, you cut its liver from its body. Then, you add flour and spices so that you can eat it and negatively impact your blood cholesterol levels. Liver dumplings...great idea.

Answer 6

Wow, you guys are actually serious? Eeeewwww!

Answer 7

Why would you want to?