Liver-Rich Dumplings

Name: Liver-Rich Dumplings
Yield: Makes 20 to 22 dumplings; 4 to 6 first-course servings, each in 1¼ cups (310 ml) broth
Cuisine: Austrian
Ingredients: 6 grinds black pepper; ½ small bunch flat-leaf parsley, leaves only, finely chopped; 2 teaspoons kosher salt; 3 tablespoons all-purpose flour; 3 tablespoons finely chopped onion; 4½ slices white sandwich bread, crusts removed; ¾ pound (360 g) chicken livers, rinsed and connective tissue removed

Preparation info

Makes 20 to 22 dumplings;
4 to 6
first-course servings, each in 1¼ cups 310 ml ) broth

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

These are based on a typical Viennese recipe for dumplings that are traditionally served in kraft süppe, Beef consommé. They are usually made with calf’s liver and are less delicate in texture. Calf’s liver can be substituted for chicken livers if desired.

Ingredients

4½ slices white sandwich bread, crusts removed
¾ pound (360 g) chicken livers

Europe
Austria
Vienna
Starter

Method

In a food processor, pulse the bread to fine crumbs. Transfer to a bowl.

In the food processor, pulse the livers, onion, parsley, salt, and pepper to combine; stop once to scrape down the sides of the bowl. Scrape the mixture into a medium bowl with a rubber spatula. Stir in 1½ cups (<