Liver Dumplings

A good homemade beef soup is a classic Slovenian Sunday lunch. It is usually served with various side dishes, among which noodles and dumplings are the most popular. This time, we present you with a recipe for excellent and very tender liver dumplings.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 200 g Meat, beef, liver

  • 2 slices Bread, wheat

  • 2 dl Milk, whole milk

  • 10 g Butter, unsalted

  • 0.5 piece Onion, raw

  • 1 piece Egg, fresh

  • 2 spoons Breadcrumbs, dried

  • 0.25 teaspoons Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Cut the bread into small pieces, place them in a bowl, and pour milk over them. Let it sit for a few minutes so the bread soaks well. Peel the onion and finely chop it.

  2. Melt the butter in a pan and sauté the chopped onion while stirring. Cook it until it becomes translucent.

  3. Clean the liver if necessary, wash it, and dry it well with paper towels. Cut it into smaller pieces and finely grind it in a food processor (you can also use a hand blender). Transfer the ground liver to a bowl, add the sautéed onion, eggs, salt, pepper, and breadcrumbs. Squeeze the soaked bread well with your hands, then add it to the bowl with the other ingredients. Mix the ingredients in the bowl well with a spoon to form a uniform mixture. Let it sit for a few minutes so the breadcrumbs absorb the moisture. If the mixture is too sticky, add a few more breadcrumbs.

  4. With wet hands, shape smaller dumplings (about 5 cm in diameter) and cook them for 10 to 15 minutes in lightly simmering liquid (salted water or broth).

Nutrition Information (Per 100g)

  • Calories: 168.83 kcal
  • Fat: 5.3 g
    • Saturated Fat: 2.17 g
  • Carbohydrates: 12.52 g
    • Sugars: 1.45 g
  • Protein: 13.49 g
  • Fiber: 0.24 g

Advice

Instead of butter, you can use lard.