• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Liver Dumplings

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 1 1/2 lb Beef liver
  • 2 Eggs; beaten
  • 2 Yellow onions; peeled,
  • -chopped
  • 3 tb Butter
  • 1 1/4 c Bread crumbs
  • 5 tb Flour
  • Salt & freshly ground black
  • -pepper to taste
  • 1 c Flour for dredging (about)
  • 2 qt Chicken stock (see recipe)
  • -or canned chicken broth
  • Chopped parsley for garnish


This is just a basic food product among the hard-working Pennsylvania
Dutch. It is more than a hearty soup, as the dumplings make it a whole
meal. I first tasted this dish in the land of its origin, West Berlin. I
will never forget it.

Run the liver through the medium blade of your meat grinder and stir in
the 2 beaten eggs.

Heat a frying pan and saut”š the onions in the butter until they are
clear. Stir into the onions the bread crumbs and saut”š for a moment longer.
Allow to cool for a moment, then stir in the liver mixture. Add the flour
and salt and pepper. Roll into balls about 1/2 inch in diameter and dredge
in flour.

Bring the stock to a boil in a 4-quart saucepan. Gently drop the
dumplings into the stock and simmer, uncovered, for 20 minutes. Shake the
pan to prevent the dumplings from sticking.

Serve in bowls with soup and parsley garnish.

You can use this dish as a main course if you will prepare Tomato Salad
and Sourdough Biscuits.

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