Grandma's liver dumplings

Step 1/6

• 41⅔ g pork liver
• 33⅓ g lard
• ⅓ onions

• food grinder
• bowl

Add pork liver, lard, and onions alternately to the meat grinder, then process.

Step 2/6

• 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.

Step 3/6

• large bowl
• bar spoon

Mix well, add ground mixture, mix again until well combined, then set aside for approx. 15 min. to rest.

Step 4/6

• 83⅓ g clarified butter (for deep frying)
• ½ tbsp breadcrumbs (for thickening)

• pot

In a large pot, heat up the clarified butter. Using breadcrumbs to prevent sticking, form the dumplings into golf-size balls.

Step 5/6

Gently lower the dumplings into the pot and fry until brown.

Step 6/6

• pot

Remove the cooked liver dumplings and drain on paper towels. Enjoy on their own or serve with soup!

Enjoy your meal!