Best North Croatian Liver Dumplings For Soup Recipes

LIVER DUMPLING SOUP

Steps:

• 1. Put livers, onion and crackers through food grinder. Add beaten eggs, flour, salt, parsley and pinch of pepper, and mix well. Drop by teaspoon into 2 quarts of boiling chicken broth and simmer for 30 minutes. Note: If you drop them in the broth and it doesn't stay together, add a few more cracker crumbs.

AMISH LIVER DUMPLING SOUP

Steps:

• 1. In a food processor put the liver, onion, parsley, water, eggs, butter, nutmeg and marjoram. Process until smooth. Add flour to make a soft dough, stiff enough to hold it's shape when dropped into the boiling broth. Drop dumplings in broth and cook 15 minutes.
• 2. You can serve this as a hearty soup or drain the dumplings and serve them in sauteed butter and onions as a main dish.
• 3. I am posting picture of them both ways.

BEEF LIVER DUMPLING SOUP II (LEBERKLOSSE)

Steps:

• Shape mixture into 1 inch meatballs.
• Drop into gently simmering stock.
• Simmer 5-6 minutes.
• Add parsley for garnish.

NORTH CROATIAN LIVER DUMPLINGS FOR SOUP

Steps:

• Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
• Sauté onion on butter until becomes translucent.
• Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
• Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
• Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
• If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.

CROATIAN SIMPLE CHICKEN LIVER MEAL

Steps:

• Take a frying pan. Sauté finely sliced onion on lard until soft.
• Add sliced chicken liver and sauté it until they become grayish.
• Add red dried paprika, chili and pepper and mix well.
• Saute it but not long, liver should be medium done. Salt at the end otherwise liver would be hard.
• You can add a spoon of sour cream on each plate.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

NORTH CROATIAN FARMERS CHEESE DUMPLINGS

Steps:

• Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
• Heat large pot with water until it boils. Keep boiling.
• Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
• To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.

LIVER DUMPLINGS

Steps:

• In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

LIVER DUMPLINGS

Steps:

• Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
• Mix well.
• With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
• 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).