Amish Liver Dumpling Soup Recipes

AMISH LIVER DUMPLING SOUP

Steps:

• 1. In a food processor put the liver, onion, parsley, water, eggs, butter, nutmeg and marjoram. Process until smooth. Add flour to make a soft dough, stiff enough to hold it's shape when dropped into the boiling broth. Drop dumplings in broth and cook 15 minutes.
• 2. You can serve this as a hearty soup or drain the dumplings and serve them in sauteed butter and onions as a main dish.
• 3. I am posting picture of them both ways.

LIVER DUMPLINGS

Steps:

• In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

LIVER DUMPLINGS

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.

AMISH DUMPLINGS

Steps:

• Mix dry ingredients first.
• Add the beaten egg.
• Add few drops of water until you have a stiff, sticky dough.
• Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
• Cover and cook 10 -15 minutes.