"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!"
- 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
- 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, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally. Yield: 8-10 servings.
Originally published as Liver Dumplings in Reminisce Extra February 1995, p47
Reviews for Liver Dumplings
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review