Chicken-Liver Dumplings

Májgombóc, Levesbe

Preparation info

  • Difficulty


  • 18 to 20

    walnut sized dumplings

Appears in


  • 2 chicken livers
  • 2 eggs
  • 2 tablespoons melted chicken fat
  • Pinch of pepper
  • ½ tablespoon minced flat parsley
  • Salt
  • ½ cup white bread crumbs
  • 1 tablespoon flour


  1. Place chicken livers on a wooden board and scrape them with a knife, making a pulp of the livers, or chop in a blender. Place pulp in a mixing bowl.
  2. Add eggs, chicken fat, pepper, parsley and a little salt; mix well. Add bread crumbs and flour and mix further. Let the batter rest for 1 to 2 hours before poaching it.
  3. After the soup is ready, make little balls out of the liver mixture: wet your palms and roll about 1 teaspoon of the mixture between the palms.
  4. Cook balls in the soup over very low heat for 10 minutes.