Chicken Liver Dumplings for Soup
User Reviews
5
Chicken Liver Dumplings for Soup
Description
The Chicken Liver Dumplings for Soup combines finely minced chicken livers with garlic, fresh egg, soft butter, dried marjoram, salt, ground black pepper, and breadcrumbs to create a pliable mixture. After resting to let the breadcrumbs absorb moisture, the mixture firms up, enabling it to be shaped by hand into roughly 1½-inch diameter balls.
Boiling these dumplings gently in broth cooks them through while tempering the robust liver flavor to a subtle, pleasant sharpness. The texture is tender but holds shape well, adding a richly flavored, protein-rich element to soups.
Typically, about 3 to 5 dumplings are served per bowl, making them a substantial soup component. Their slightly earthy taste and soft texture complement clear broths and hearty soups alike.
If the mixture feels too runny after resting, adding extra breadcrumbs and allowing additional resting time improves firmness. These details are important to ensure dumplings hold together during cooking.
Ingredients
- 7 ounces chicken liver
- 3 cloves garlic chopped and finely minced
- 1 medium egg
- ½ cup breadcrumbs plus for dusting the work surface
- 1 Tablespoon butter softened at room temperature, unsalted
- ½ Tablespoon marjoram dried
- ½ teaspoon salt
- ⅛ teaspoon black pepper ground
Instructions
- Remove any visible white veins from 7 ounces chicken livers. Place the livers in a food processor and blend for a few seconds.
- Add 3 cloves garlic, 1 medium egg, ½ Tablespoon dried marjoram, 1 Tablespoon unsalted butter, ½ teaspoon salt, and ⅛ teaspoon black pepper to the food processor. Pulse a few times until well combined.
- Transfer the mixture to a bowl and add ½ cup breadcrumbs. Stir until well incorporated.
- Let the mixture sit for 30 minutes. Don't worry if it seems runny at first; it will thicken over time.
Shaping liver dumplings (2 methods):
- For beautifully round dumplings: Dump the mixture onto a work surface dusted with breadcrumbs. Quickly use your hands to form it into a cylinder. Dip your hands in water, scoop out an equal amount of the mixture, and roll it into a ball about 1 ½ inch (4 cm) in diameter between your palms. Drop the dumpling into simmering broth. Continue shaping the remaining dumplings in the same way.
- If you want to make dumplings quickly: Using two spoons dipped in water, scoop up the mixture and shape it as round as possible. Drop the dumpling into the simmering broth.
- Cook the dumplings in the simmering broth for about 5 minutes. During this time, the dumplings will rise to the surface.
Notes
- This recipe yields approximately 15-18 dumplings, depending on size.
- Serve 3-5 dumplings per soup serving for a balanced portion.
- If mixture is too runny after resting, add 1-2 tablespoons of breadcrumbs and rest an additional 5 minutes before shaping.
- The cooking process mellows the sharpness of the liver flavors, resulting in a balanced taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 157 kcal
% Daily Value*
| Calories | 157kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 12g | 24% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 220mg | 73% |
| Sodium | 441mg | 18% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 5664IU | 113% |
| Vitamin C | 10mg | 11% |
| Calcium | 45mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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