Traditional Austrian Liver Dumplings

Traditional Austrian Liver Dumplings recipe with minced beef liver, onions, garlic, parsley and marjoram.

Arbeitszeit 45

Ruhezeit 30

Portionen portions

1 liter clear broth (4-5 cups) beef broth oder vegetable broth
150 g beef liver (⅓ lbs)
1 tablespoon neutral oil or butter
1 US cup bread cubes 100 gram - or 2 dried bread rolls (white bread, no rye or whole wheat)
2 tablespoons breadcrumbs
1 brown onion medium sized
4 cloves garlic
4 tablespoons parsley chopped
1 teaspoon marjoram
1 egg
½ teaspoon salt
pinch of pepper

Peel and chop the onion very finely. In a pan, heat the fat and fry the onion over medium heat until soft. Chop the parsley and add to the pan with the onions, roast for a few more seconds.
Soak the bread cubes (or rolls) in some water for about 15 minutes (some people use milk). Put out of the water and squeeze very well. If you use bread cubes, it is easier to squeeze out the water with the help of a sieve. Shred with a blender, so the bread is mixed with the mass more easiliy.
Mince the liver finely with a meat mincer machine. (Or let your butcher do it for you, alternatively chop very finely with a sharp knife.)
Peel the garlic and press through a garlic press. Mix the minced liver well with the onion, garlic, squeezed breadcrumbs, egg, salt, pepper and marjoram. Gradually mix in the breadcrumbs until the mixture is no longer too sticky. Use more breadcrumbs if needed.
Leave to rest for 30 minutes.
Shape the dumplings into the desired size and simmer for 10-15 minutes in beef broth or salted water at a low temperature. The dumplings you can see in the picture were about 4 cm (2 inches) in diameter and were cooked for 9 minutes.

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März 10, 2016

https://www.vienna-sunday.kitchen/liver-dumplings-second-part/