Bohemian Liver Dumplings
Submitted by shanlee
Bohemian liver dumplings made with ground calf’s liver, eggs, garlic, and cracker crumbs, boiled in broth. A traditional Czech soup addition with only 5 ingredients and 30 minutes start to finish.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minIn Czech kitchens, these little liver dumplings are a soup pot staple that stretches back generations.
Five ingredients. Thirty minutes. That’s all it takes.
Ground calf’s liver gets mixed with beaten eggs, mashed garlic, salt, and cracker crumbs to form a soft dough. Roll them into one-inch balls, drop into boiling broth, and let them cook until firm and savory.
They’re traditionally served bobbing in a clear beef or chicken broth, where they soak up liquid and turn into rich, meaty little pillows.
Chef Tips
- Grind the liver as finely as possible for a smooth dumpling texture. A food processor works if you don’t have a meat grinder.
- Add the cracker crumbs gradually. You want a dough that’s soft enough to shape but firm enough to hold together in boiling liquid.
- Test one dumpling first. If it falls apart in the broth, add a bit more cracker crumb to the remaining dough.
Ingredients
Directions
Combine garlic, salt, liver and eggs; add cracker crumbs gradually to form a soft dough.
Drop dough from teaspoon onto floured board.
Roll dough in flour gently to form balls 1 inch in diameter.
Drop dumplings carefully into boiling broth; boil for 15 to 20 minutes.
Comments
