If you want to make Austrian liver dumplings but don't have a mincer at home, you will find a quick and easy recipe for making liver dumplings with a blender. The result is slightly firmer dumplings, but the preparation (and cleaning of the blender) is quicker and easier than putting the liver through a mincer.
Liver dumplings are very easy to freeze and are therefore perfect for preparing! Below you will find instructions on how best to freeze liver dumplings so that they are quickly available in small portions for everyday use.
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Liver dumplings are a classic of Austrian cuisine and my favorite soup topping for beef soup or clear vegetable broth.
For traditional preparation with a meat grinder, I recommend this Austrian liver dumpling recipe.
Video
In this video, you can see a brief summary of the most important steps for preparing the recipe. You can find more videos similar to this one on my YouTube channel.
Ingredients
You need the following ingredients for the homemade liver dumplings:
- 150 g beef liver - for example from the butcher or from the meat counter in the supermarket.
- 100 g bread cubes (or 2 stale bread rolls)
- 100 g breadcrumbs - the exact amount of breadcrumbs depends on how well the rolls or bread cubes have been squeezed out after soaking.
Here is the link to instructions on how to make breadcrumbs yourself in a blender and what you need to bear in mind. - 100 g brown onion
- 4 cloves garlic
- 4 tablespoon parsley, finely chopped
- 1 tablespoon fat - traditionally, beef kidney fat was or is used, but I use conventional corn oil; butter or clarified butter are also possible.
- ½-1 teaspoon of fine-grained salt - with a level teaspoon of fine salt, the dumplings are definitely salted enough for someone who likes it rather salty. I wouldn't use more than a tablespoon for this recipe to avoid oversalting the dumplings.
- ½ teaspoon black pepper, finely ground
- 1 teaspoon dried marjoram
Instructions
Cut the beef liver into uniformly small pieces and place in a blender or blender jug.
Alternatively, it is also possible to chop the beef liver very finely with a sharp knife or you can have it minced directly by a butcher. It should then be prepared on the same day. In both cases, you will need fewer breadcrumbs and no blender.
Place the bread cubes or finely chopped bread rolls in a bowl and cover with water. Leave to stand for a few minutes.
Strain the bread cubes through a sieve and press out well with a spoon. As little water as possible should get into the liver dumpling mixture.
Peel, halve and dice the onion.
Heat the fat in a pan and fry the onion over a medium heat until translucent.
Add the finely chopped parsley to the onions and fry for a few seconds. Remove the pan from the heat.
Peel the garlic and crush with a garlic press. Add the garlic to the liver in the blender along with the salt, pepper and marjoram.
With a level teaspoon of salt, the dumplings are definitely salty enough for someone who likes it a little more salty. I wouldn't use more than a level tablespoon for this recipe, so as not to oversalt the dumplings.
Add the bread cubes and onion and parsley mixture to the liver in the blender jug.
Max all of the ingredients for the Liver Dumplings with a blender: Blend until the pieces of liver are finely chopped. The mixture is more fluid in the blender than if you were to use a mincer.
Transfer to a bowl. Mix in the breadcrumbs until you have a firmer dumpling mixture. Depending on how well the breadcrumbs have been squeezed out, you may need a little less or more than the 100 g breadcrumbs specified.
Cover the mixture in the bowl and leave to stand for 30 minutes.
Using a tablespoon, cut out equal-sized pieces from the mixture and form dumplings of the desired size.
If there are any large pieces of liver or tendons in the mixture, remove them while forming the dumplings.
In the meantime, bring water or soup to the boil in a large pan. Place the dumplings in the boiling water at the same time if possible.
Depending on the size, simmer gently for approx. 10-20 minutes.
My dumplings in the recipe were approx. 3-4 cm in diameter and were ready after 10 minutes of cooking.
Shelf Life & Reheating
The cooked liver dumplings can be kept well chilled in the fridge for 2-3 days. To reheat, add directly to the boiling soup or lightly salted simmering water. Do not cook for too long, otherwise the dumplings may fall apart.
Freezing & Defrosting
Liver dumplings can be frozen very well when still raw. To do this, place the formed, uncooked dumplings on a plate, tray or similar in the freezer. After a few hours or the next day, the dumplings can then be transferred to another container. This way, the liver dumplings won't stick together during freezing and can then be removed individually.
To defrost and prepare the liver dumplings, simply place them directly frozen in the boiling soup or lightly salted boiling water and simmer gently for approx. 15 minutes. The dumplings are done when they rise to the surface of the water/soup.
Similar Recipes
Austrian Liver Dumplings with a blender
Kochutensilien
- Blender, Moulinex or similar (Does not work with hand blender!)
- bowl
- Sieve
- pan
- garlic press
- Chopping board
- sharp knife
- cooking pot with a capacity of approx. 5 liters
Zutaten
- 150 g beef liver ~5.3 oz
- 100 g bread cubes or 2 stale bread rolls ~1 cup
- 100 g breadcrumbs ~¾ cups
- 100 g brown onion ~1 cup
- 4 cloves garlic
- 4 tablespoon parsley chopped
- 1 tablespoon fat traditionally beef kidney fat was used, but I use regular canola oil
- 1 teaspoon fine-grained salt ½ to 1 level teaspoon maximum, no more, otherwise it will be too salty
- ½ teaspoon finely ground black pepper
- 1 teaspoon dried marjoram
Anleitung
- Cut the beef liver into even, small pieces and place in a blender jug.
- Place the bread cubes in a bowl and cover with water. Leave to infuse for a few minutes. Then strain through a sieve and press out well. As little water as possible should end up in the liver dumpling mixture.
- Peel, halve and dice the onion. Heat the fat in a pan and fry the onion over a medium heat until translucent. Add the finely chopped parsley to the pan and fry for a few seconds. Remove the pan from the heat.
- Peel the garlic and crush with a garlic press.
- Add to the liver in the blender along with the salt, pepper and marjoram.
- Add the bread cubes and onion.
- Blend until the liver pieces are very finely chopped.
- Transfer to a bowl. Mix in the breadcrumbs until a firmer dumpling mixture is formed. Depending on how well the breadcrumbs have been squeezed out, you may need a little less or more than the 100 g breadcrumbs specified.
- Cover the mixture in the bowl and leave to stand for 30 minutes.
- Using a tablespoon, cut out equal-sized pieces from the mixture and form dumplings of the desired size.
- In the meantime, bring water or soup to the boil in a large pan. Place all of the dumplings in the boiling water at the same time if possible.
- Depending on the size, simmer gently for approx. 10-20 minutes. My dumplings in the recipe were approx. 4 cm (1.5 inches) in diameter and were ready after 10 minutes of cooking.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
November 17, 2023 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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