MobiRecipe

How To make Bohemian Liver Dumplings

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1 clove garlic

mashed
1/2 teaspoon salt
1 cup calf liver :

ground
4 eggs -- beaten
2 cups cracker crumbs
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.

How To make Bohemian Liver Dumplings's Videos

Our grandmas used to cook this soup all the time..... it's just as delicious today.

How tempting does this sound ... slow cooked beef broth, with root vegetables, and with small liver dumplings, made by hand, one by one.
Delicious, nutritious, simply special.
A great way of using liver and a great way of how to make the little ones eat liver.
A very traditional soup, just as muth-watering as it was decades and decades ago.

Liver Dumpling Soup / Leberknödelsuppe

A cookbook for speakers of English and for lovers of Bavarian & German specialities
© djdgirls/ spring 2015/ All rights reserved.

Chicken soup with vegetables and liver dumplings

zagreb-touristinfo.hr

Erwin Gaa making Liverdumpling Soup

German Home-style Cooking. Erwin Gaa makes Liver Dumplings and Broth for Soup and for Dinner. (For my Kids Christy and Jamie. This will hopefully eliminate some phone calls L.O.L.)

How to Make Dumplings - German Recipes - Episode 2

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Dumplings - ingredients:

How to do:

Potatoes - half of the amount is already cooked, the other half is raw.

You cut the raw ones into really small pieces - best with a machine.

Chop it into really small pieces

then put it into some cotton and press the potatoes in the cotton. The water must get out.

Take the cooked potatoes an mash them (it´s good to get rid of your aggressions

then you mix both and add eggs.

for about every 500 gramms / one pound you will need one egg.

mix it all and add some salt and a pinch of nutmeg, if you like.

if the dough feels too wet, you can add some starch!!!

if it is a nice dough, put it into the fridge vor like half an hour to let it set.

Take your hands and form dumplings from the dough. They should almost have the size of a tennis-ball.

Put them into a big pot filled with hot water. The water mustn´t boil. Leave the dumplings in there for about 20-25 minutes.

It makes sense to make a lot more dumplings than you actually need, because it´s quite a lot of work.
What can you do with the ones you don´t need that day?
Either you freeze them or you make Knödlgröstl ;-)

See also: KlasKitchen.com

Music:
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