ISO: ISO recipe for Liver Dumpling Soup
- Thread starter elenor
- Start date
In Search Of:
steve2-in-la
Well-known member
I don't have a tried and true recipe but there are a bunch of recipes here >>>>
http://www.google.com/search?q=recipe+liver+dumpling++soup&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US
fficial&client=firefox-a
http://www.google.com/search?q=recipe+liver+dumpling++soup&ie=utf-8&oe=utf-8&aq=t&rls=org.mozilla:en-US
fficial&client=firefox-amichael-in-phoenix
Well-known member
I've never tried it, but Jeff Smith (Frugal Gourmet) has one that he claims...
...would convert any liver-haters into believers.
I've wanted to make it since I saw him prepare them on his show, way back when. I have it in one of his cookbooks and I could post it if you want it.
Let me know,
Michael
...would convert any liver-haters into believers.
I've wanted to make it since I saw him prepare them on his show, way back when. I have it in one of his cookbooks and I could post it if you want it.
Let me know,
Michael
michael-in-phoenix
Well-known member
Here's the recipe. Jeff Smith's Liver Dumplings.
Liver Dumplings
Yield: 6 Servings
1 1/2 lb Beef liver
2 Eggs; beaten
2 Yellow onions; peeled,
-- chopped
3 tb Butter
1 1/4 c Bread crumbs
5 tb Flour
Salt & freshly ground black
-- pepper to taste
1 c Flour for dredging (about)
2 qt Chicken stock
-- or canned chicken broth
Chopped parsley for garnish
This is just a basic food product among the hard-working Pennsylvania Dutch. It is more than a hearty soup, as the dumplings make it a whole meal. I first tasted this dish in the land of its origin, West Berlin. I will never forget it.
Run the liver through the medium blade of your meat grinder and stir in the 2 beaten eggs.
Heat a frying pan and saute the onions in the butter until they are clear. Stir into the onions the bread crumbs and saute for a moment longer. Allow to cool for a moment, then stir in the liver mixture. Add the flour and salt and pepper. Roll into balls about 1/2 inch in diameter and dredge in flour.
Bring the stock to a boil in a 4-quart saucepan. Gently drop the dumplings into the stock and simmer, uncovered, for 20 minutes. Shake the pan to prevent the dumplings from sticking.
Serve in bowls with soup and parsley garnish.
You can use this dish as a main course if you will prepare Tomato Salad and Sourdough Biscuits.
From The Frugal Gourmet Cooks American
******************************************
When I saw him prepare this on one of his PBS shows he made the balls bigger than 1/2 inch. I would say they were closer to 2 inches across, perhaps 1/2 as big as a baseball, give or take a little.
He also emphasized that the stock should be kept at a gentle simmer, not a rolling boil, or the dumplings would separate.
He raved over the recipe, as I said, and swore anyone who tried it would be hooked. No one in our family likes liver, including me, unless it is pate or appetizers of some sort. Straight fried liver makes me gag.
Hope this helps,
Michael
Liver Dumplings
Yield: 6 Servings
1 1/2 lb Beef liver
2 Eggs; beaten
2 Yellow onions; peeled,
-- chopped
3 tb Butter
1 1/4 c Bread crumbs
5 tb Flour
Salt & freshly ground black
-- pepper to taste
1 c Flour for dredging (about)
2 qt Chicken stock
-- or canned chicken broth
Chopped parsley for garnish
This is just a basic food product among the hard-working Pennsylvania Dutch. It is more than a hearty soup, as the dumplings make it a whole meal. I first tasted this dish in the land of its origin, West Berlin. I will never forget it.
Run the liver through the medium blade of your meat grinder and stir in the 2 beaten eggs.
Heat a frying pan and saute the onions in the butter until they are clear. Stir into the onions the bread crumbs and saute for a moment longer. Allow to cool for a moment, then stir in the liver mixture. Add the flour and salt and pepper. Roll into balls about 1/2 inch in diameter and dredge in flour.
Bring the stock to a boil in a 4-quart saucepan. Gently drop the dumplings into the stock and simmer, uncovered, for 20 minutes. Shake the pan to prevent the dumplings from sticking.
Serve in bowls with soup and parsley garnish.
You can use this dish as a main course if you will prepare Tomato Salad and Sourdough Biscuits.
From The Frugal Gourmet Cooks American
******************************************
When I saw him prepare this on one of his PBS shows he made the balls bigger than 1/2 inch. I would say they were closer to 2 inches across, perhaps 1/2 as big as a baseball, give or take a little.
He also emphasized that the stock should be kept at a gentle simmer, not a rolling boil, or the dumplings would separate.
He raved over the recipe, as I said, and swore anyone who tried it would be hooked. No one in our family likes liver, including me, unless it is pate or appetizers of some sort. Straight fried liver makes me gag.
Hope this helps,
Michael
steve2-in-la
Well-known member
"Richard"?
THanks Michael; I have not had liver dumplings in a few years. I have never made it; although now
inspired. Elenor, let me know if you make it. When I had it, they were served in a "clear" hungarian soup; I do not have a grinder; thoughts on if I can use the food processor?
inspired. Elenor, let me know if you make it. When I had it, they were served in a "clear" hungarian soup; I do not have a grinder; thoughts on if I can use the food processor?