CookEat Recipe
German Liver Dumplings in Broth
Small liver, onion and breadcrumb dumplings poached in soup stock.
Method
Steps
Step 1
Mix chopped liver, onion, parsley, eggs, softened butter and seasonings. Add 75 g crumbs and rest chilled ten minutes; add up to 25 g more only if needed to form small balls.
Step 2
Bring stock to a gentle simmer. Form small dumplings with damp hands and lower into stock without crowding.
Step 3
Simmer gently about 10–15 minutes, checking a representative centre reaches 71 °C. Serve hot with the soup stock.
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