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Liver Dumplings

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Liver Dumplings

Prep Time: Cook Time:


  • Chicken broth, soup, dry, prepared with water | 1.00 cup 8 fl oz
  • Lamb liver, raw | 8.00 oz
  • Whole milk with added vitamin D | 0.75 cup
  • Drinking tap water | 1.00 cup 8 fl oz
  • Onions raw | 1.00 small
  • Self-rising enriched wheat flour | 0.50 cup
  • Parsley, raw | 1.00 tsp
  • Salt | 0.50 tsp
  • Spices, marjoram, dried | 0.25 tsp
  • Spices, pepper, black | 0.25 tsp, ground
  • Egg, whole, raw | 1.00 medium
  • Melba toast | 1.00 cup pieces
Nutrition Facts (Per Serving)

Calories per serving: 72.32 mg

Fat per serving: 1.99 g

Saturated fat per serving: 0.79 g

Protein per serving: 5.73 g

Sodium per serving: 284.63 mg

Cholesterol per serving: 85.29 g


  1. Crumb the Melba toast and combine with milk then set aside.
  2. Cut away tubes and outer membrane from liver then cut into slices of 1/2 inch thickness.
  3. Put in a skillet with hot water. Cover the skillet and let simmer for about 5 minutes on moderate flame.
  4. Drain, cool the liver slightly and put in a food chopper with onion.
  5. Using a fork, blend liver with mixture of flour, chopped parsley, salt, marjoram and pepper, set aside.
  6. Mix cracker mixture with egg. Make a well in meat mixture, add egg mixture all at once, mix with a fork until evenly combined.
  7. Bring the chicken broth to boiling point. Drop dumplings by moist, rounded teaspoonfuls into broth in one layer only.
  8. Cover and cook for 3-5 minutes or until dumplings rise to surface of broth. Remove dumplings with slotted spoon.
  9. Place on a baking sheet and set in a 250 F oven for 2-3 minutes while cooking remaining dumplings.
  10. Serve in chicken broth or any desired soup.

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