North Croatian Liver Dumplings For Soup Food

LIVER DUMPLINGS

Liver Dumplings image

This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.

Provided by JEANIE BEAN

Categories Main Dish Recipes Dumpling Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

Steps:

Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g

NORTH CROATIAN LIVER DUMPLINGS FOR SOUP

North Croatian Liver Dumplings for Soup image

This is one of my favorite soup dumplings. The good thing is that you can freeze surplus and use them later for another meal. It can stay in refrigerator about 3 months at -20°C. The procedure with frozen dumplings is the same as with fresh when putting them into soup.

Provided by nitko

Categories < 60 Mins

Time 35m

Yield 20-30 dumplings, 10 serving(s)

Number Of Ingredients 11

Ingredients

150 g onions
1 garlic clove
300 g liver (chicken or veal)
150 g breadcrumbs
2 cups milk
50 g butter
2 eggs
1 teaspoon marjoram (dried)
10 g parsley (fresh leaves)
7 g salt
4 g pepper

Steps:

Cover breadcrumbs with milk and wait until breadcrumbs soaks milk. Mince garlic, onion parsley leaves and add marjoram.
Sauté onion on butter until becomes translucent.
Mince the liver and sauté them shortly on butter with onion and garlic (just to become grey).
Add eggs, parsley, marjoram, salt, pepper. Mix well all ingredients and shape them into balls approximately 1 inch in diameter.
Cook them in hot soup 3-5 minutes (depends on size). Be careful, soup mustn't wildly boil otherwise dumpling will disintegrate.
If you want to freeze them put them on foil on hard surface making sure they don't touch each other. Freeze them completely and than put into bag. You can take them one by one and follow the above mentioned cooking procedure.

NORTH CROATIAN FARMERS CHEESE DUMPLINGS

North Croatian Farmers Cheese Dumplings image

This is very old recipe, mostly forgotten. Today, everyone makes potato dumplings or gnocchi, but believe me, this one are much better. Even more, you can eat them as a side dish to meat and sauces, also you can eat as a full lunch and even as a dessert - you just have to put sugar and cinnamon over. You can add whatever you want, poppy seeds, and raisins, chocolate or vanilla sauce. Perfect dessert. It is also very simple with just few ingredients. Note: for vegetarians, skip lard you can use oil as well.

Provided by nitko

Categories Dessert

Time 15m

Yield 8 portions, 8 serving(s)

Number Of Ingredients 5

Ingredients

500 g farmer cheese (fresh)
60 g lard (must be pork, but oil can do)
3 eggs
250 g semolina
5 g salt

Steps:

Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
Heat large pot with water until it boils. Keep boiling.
Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.

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