Grandma's liver dumplings

Too few ratings

Oliver

Community Member

Difficulty

Easy 👌
60
min.
Preparation
0
min.
Baking
15
min.
Resting

Ingredients

Pieces:-12+
250 g pork liver
200 g lard
250 g dumpling bread
500 g clarified butter (for deep frying)
onions
eggs
3 tbsp dried marjoram
1 tbsp salt
1 pinch pepper
3 tbsp breadcrumbs (for thickening)

Utensils

  • food grinder
  • bowl
  • large bowl
  • bar spoon
  • 2 pots

Nutrition per serving

Cal
470
Protein
8 g
Fat
44 g
Carb
13 g
  • Step 1/6

    • 250 g pork liver
    • 200 g lard
    • onions
    • food grinder
    • bowl

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

  • Step 2/6

    Add dumpling bread, eggs, marjoram, salt, and pepper to a large bowl.
    • 250 g dumpling bread
    • eggs
    • 3 tbsp dried marjoram
    • 1 tbsp salt
    • 1 pinch pepper

    Add dumpling bread, eggs, marjoram, salt, and pepper to a large bowl.

  • Step 3/6

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

    In a large pot, heat up the clarified butter. Using breadcrumbs to prevent sticking, form the dumplings into golf-size balls.
    • 500 g clarified butter (for deep frying)
    • 3 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.

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

  • Step 6/6

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

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

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