Grandma's liver dumplings
food grinder, bowl, large bowl, bar spoon, 2 pots
Nutrition per serving
- 41⅔ g pork liver
- 33⅓ g lard
- ⅓ onions
- food grinder
Add pork liver, lard, and onions alternately to the meat grinder, then process.
- 41⅔ g dumpling bread
- ⅓ eggs
- ½ tbsp dried marjoram
- ⅛ tbsp salt
- ⅛ pinch pepper
Add dumpling bread, eggs, marjoram, salt, and pepper to a large bowl.
- large bowl
- bar spoon
Mix well, add ground mixture, mix again until well combined, then set aside for approx. 15 min. to rest.
- 83⅓ g clarified butter (for deep frying)
- ½ tbsp breadcrumbs (for thickening)
In a large pot, heat up the clarified butter. Using breadcrumbs to prevent sticking, form the dumplings into golf-size balls.
Gently lower the dumplings into the pot and fry until brown.
Remove the cooked liver dumplings and drain on paper towels. Enjoy on their own or serve with soup!
Enjoy your meal!