Czechs add liver dumplings to soups based on pass broths, chiefly beef or chicken ones .In some families, liver dumplings are boiled separately in saltwater and added to the soup already cooked. This is because the dumplings can make the broth slenderly muddy during cooking .
On the early hand, dumplings cooked directly in the broth can boost its flavor. That ‘s the reason why I personally boil the dumplings in the soup.
The Czech appoint for liver dumplings is “ jatrove knedlicky “ .
MY TIP: If you like bohemian soups, try cesneska, traditional hangover garlic soup !
Ingredients
To make Czech liver dumplings for soup, you will need:
- Chicken livers; these are tender and contain very little gristle. Even if you are a cooking beginner, chicken livers are very friendly to prepare and clean before you use them for cooking.
- Garlic; fresh, peeled, and sliced
- Egg; it helps the liver dumplings to stick together and not fall apart while cooking.
- Breadcrumbs; made from dried French baguette (more on this later in the article)
- Unsalted butter; softened at room temperature
- Dried marjoram, typical Czech spice that makes food a real Czech thing!
- Salt
- Black pepper; freshly ground
Prepare besides beef or chicken broth into which you drop the dumplings to simmer .
✅ You ’ ll find the demand come of ingredients below in the recipe card, which you can besides print out .
Instructions with photos
STEP 1: Rid the chicken livers of any visible white veins. Place them in a food processor and blend for a few seconds .
STEP 2: Add peeled and sliced garlic, an testis, dried oregano, softened butter, salt, and ground blacken capsicum. Mix again .
STEP 3: Transfer the concoction to the bowl, add breadcrumbs. Stir until combined .
STEP 4: Let the assortment baby-sit for 30 minutes. Do n’t worry that the mix is fluid ; it will get stiffer over time .
STEP 5: There are two ways to shape the liver-colored dumplings :
Method 1: If you want beautifully round dumplings
Dump the assortment onto a work surface dusted with breadcrumbs. Quickly use your hands to form a cylinder. Dip your hands in water. Scoop out an equal come of the concoction. Roll a ball between your palms about 1 ½ inches ( 4 centimeter ) in diameter. Drop it into the simmering broth. Quickly proceed to shape the dumplings further .
Method 2: If you want to make dumplings quickly
Using two spoons dipped in water, scoop up the mix and shape it equally round off as possible. Drop the dumpling into the simmering broth .
here you see the remainder between a hand-shaped cycle dumpling ( left ) and a spoon-shaped matchless ( right ) :
STEP 5: Cook the dumplings in a simmer broth for about 5 minutes. During this time, the dumplings will come to the surface .
Serving
Serve the liver dumplings as depart of the soup you cooked them in. Depending on their size, about 3-5 dumplings should go on a soup plate .
Traditional Czech liver dumplings do not include flour but breadcrumbs. Czechs fix breadcrumb from dried complain white bread. A typical model is a french baguet, veka boodle, rohliky rolls, or housky braided rolls .
Grind the dried boodle on a hand molar with a cheese grating insert. For fine breadcrumb, grind down the dry bread in a food processor .
How to freeze liver dumplings
If you intend to make liver dumplings for a stock, boil them in salt water. Cool the precisely cooked dumplings briefly in cold water – they will not dry out and will remain soft .
once the dumplings have cooled completely, place them in an airtight container and freeze .
useful tips
- If the liver dumpling mixture is still too runny after 30 minutes, add a tablespoon or two of breadcrumbs, stir, and let rest for another 5 minutes.
- The mixture for the liver dumplings should be soft, not too stiff. Otherwise, the dumplings will also be tough and will tend to fall apart when cooked.
- The dough for liver dumplings should have a sharper taste. The broth or water will take away some of the flavors during the boiling process.
More tasty recipes
Chicken Liver Dumplings for Soup
One of the most famous Czech soups is a liver dumpling soup. I’ll show you an easy recipe on how to make homemade chicken liver dumplings from scratch. These are so delicious!
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Prep Time:
15
minutes
Cook Time:
5
minutes
Resting Time:
30
minutes
Total Time:
50
minutes
Servings:
4
people
writer :
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Ingredients
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7 oz ( 200 deoxyguanosine monophosphate ) chicken livers
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3 cloves of garlic
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1 egg
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½ cup ( 60 gigabyte ) breadcrumbs plus for dusting the exercise surface
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1 Tbsp unsalted butter softened at room temperature
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½ Tbsp dried marjoram
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½ tsp salt
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⅛ tsp black pepper reason
Instructions
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Rid the chicken livers of any visible white veins. Place them in a food processor and blend for a few seconds.
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Add peeled and sliced garlic, an egg, dried marjoram, softened butter, salt, and ground black pepper. Mix again.
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Transfer the mixture to the bowl, add breadcrumbs. Stir until combined.
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Let the mixture sit for 30 minutes. Don’t worry that the mixture is runny; it will get stiffer over time.
Shaping liver dumplings (2 methods):
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For beautifully round dumplings: Dump the mixture onto a work surface dusted with breadcrumbs. Quickly use your hands to form a cylinder. Dip your hands in water. Scoop out an equal amount of the mixture. Roll a ball between your palms about 1 ½ inch (4 cm) in diameter. Drop it into the simmering broth. Quickly proceed to shape the dumplings further.
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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.
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Cook the dumplings in a simmering broth for about 5 minutes. During this time, the dumplings will come to the surface.
Notes
- Makes about 15-18 dumplings (depending on their size).
- serve : Serve the liver dumplings as part of the soup you cooked them in. About 3-5 dumplings should go on a soup plate.
- If the liver dumpling mixture is still too runny after 30 minutes, add a tablespoon or two of breadcrumbs, stir, and let rest for another 5 minutes.
- The dough for liver dumplings should have a sharper taste. The broth or water will take away some of the flavors during the boiling process.
disclaimer : Because I come from Central Europe, my recipes are based on metric unit units such as grams or milliliters. Check out how I convert metric function units to the U.S. system :
Conversion chart
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