Dad's Liver Dumplings

    1 hour

    This was my dad's way of making sure our family got our weekly dose of liver. It's one of those recipes that he never wrote down. Most of the time he added it to soup, but once in a while he served it with fried onions.

    40 people made this

    Serves: 4 

    • 450g (1 lb) raw pork or beef liver
    • 50g (2 oz) fresh breadcrumbs
    • 1 egg
    • 5 tablespoons plain flour
    • 1 dash salt, divided
    • ground black pepper to taste
    • 2L (3 1/2) pints boiling beef stock

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

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

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    Reviews in English (24)


    Warming comfort food! I only boiled the dumplings for about 5min though. Also used veg stock with some veg thrown in (they needed using up). Added basil, oregano, mixed herbs and garlic to the dumpling mix which worked well.  -  21 Nov 2013


    I liked this recipe, but found it a bit bland. I added 1 finely chopped onion, and 2 T. of oregano, as well as doubling the salt. I then cooked it in broth... cheers, Wayne  -  28 Jan 2008  (Review from Allrecipes US | Canada)


    Personally, I don't like liver dunplings, but my family loves them. They all raved about these, but I altered the recipe slightly. I soaked about 4 small day old white bread dinner rolls in some milk (just enough to cover the rolls), until the rolls absored all the milk. I added the milk soaked rolls (but not any excess milk) to the liver dumpling mixture. I also added some more bread crumbs to make the dumpling mixture a little easier to form the balls. These were a huge hit. They were devoured.  -  19 May 2006  (Review from Allrecipes US | Canada)