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Nutrition Facts
Serving Size 1 (391g) Recipe makes 8 servings
Calories 334
Calories from Fat 171		(51%)
Amount Per Serving		%DV
	Total Fat 19.1g	29%
	Saturated Fat 3.4g	17%
	Monounsaturated Fat 5.0g
	Polyunsaturated Fat 8.5g
	Trans Fat 0.1g
Cholesterol 235mg		78%
Sodium 268mg		11%
Potassium 268mg		7%
Total Carbohydrate 22.5g		7%
	Dietary Fiber 1.4g	5%
	Sugars 2.1g
Protein 17.6g		35%
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Liver Dumplings

Recipe #364096 | 1¼ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Cookie Jarvis
Apr 2, 2009

My mother used to make this wonderful dumpling served in broth. German in origin, this dish tastes so much better than it looks. You will be going back for seconds and thirds. My mother would grind the liver in her own meat grinder. I never had one, but if I caught the butcher at the supermarket in a good mood he would do it for me.

SERVES 8 (change servings and units)

Ingredients

2 cups breadcrumbs, dried and ground
1 lb liver, ground
1 tablespoon dried onions, minced
1/2 cup vegetable oil
1/2 teaspoon nutmeg
1/2 teaspoon sage
1/2 teaspoon marjoram
1 tablespoon garlic salt
1/4 teaspoon black pepper
3 eggs
8 cups water or milk

Directions

1
Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
2
Mix well.
3
With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
4
Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).