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Liver Dumplings

Liver Dumplings
"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"
8-10 ServingsPrep: 20 min. Cook: 20 min.

Ingredients

  • 1/2 pound uncooked beef liver
  • 1 large onion, cut into eighths
  • 1 teaspoon salt
  • 1-1/2 teaspoons ground sage, divided
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon pepper, divided
  • 3 cups all-purpose flour
  • 1/4 teaspoon baking powder
  • 3 egg whites
  • 1 egg yolk
  • 5 cans (14-1/2 ounces each) beef broth
  • 1/2 cup cornstarch

Directions

  • In a food processor, combine the liver, onion, salt, 1 teaspoon sage,
  • coriander, basil and 1/4 teaspoon pepper; cover and process until
  • smooth. Add the flour, baking powder, egg whites and yolk; process
  • until well mixed. Batter should be thick and spoonable. (Add a
  • little water if too thick or a little flour if too thin.) Set batter
  • aside.
  • In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining
  • sage and pepper; bring to a rolling boil, stirring constantly.
  • Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls
  • onto broth, dipping spoon in broth to release dough. Gently boil,
© Taste of Home 2012

2 of 2

Liver Dumplings (continued)

Directions (continued)

  • uncovered, for 20 minutes or until dumplings are no longer sticky.
  • Stir occasionally. Yield: 8-10 servings.
Nutrition Facts: 1 serving (1 cup) equals 215 calories, 2 g fat (1 g saturated fat), 102 mg cholesterol, 425 mg sodium, 38 g carbohydrate, 1 g fiber, 10 g protein.
© Taste of Home 2012