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12.5.14

LIVER SOUP DUMPLINGS


Only use poultry liver, the most common of course is chicken liver, sometimes turkey liver or as in this case duck liver can be used. Goose liver is in a class all by itself; it is a Hungarian delicacy, very expensive and requires special preparation. So forget goose liver. The liver soup dumplings I grew up on were a sometime Sunday special and always came in from of a chicken. Contrary to recipes I have seen on line, we never thickened with flour or used pork, calf or beef liver for liver soup dumplings. They were always rolled into tiny balls and we didn’t scoop them out with a spoon. This would ensure the liver dumplings did not fall apart or otherwise cloud up the golden clear soup they were cooked in. 

These dumplings came from a young duck I roasted recently, but the preparation is identical to soup dumplings made from chicken liver. You won’t need a lot of liver; one, at the most two chicken livers will provide plenty of dumplings for a pot of soup. The amounts of the various ingredients are a bit arbitrary; the size of the liver[s] and the egg will determine the exact amounts needed for the recipe. Use the photos as guideposts for the consistency of these very excellent soup dumplings. Even people, who do not normally consume liver, can enjoy them. 

1-2 chicken livers 
1 egg 
1-2 slices of light rye deli bread 
1/4 cup very finely diced onion 
2-3 sprigs of parsley, finely chopped 
salt and pepper to taste 
fine breadcrumbs as needed 

• Scrape the chicken livers with a chef’s knife and discard the sinews. 
• Dampen the light rye deli bread with some water and squeeze out the moisture. 
• Place the scraped chicken liver, damp rye bread, egg, onion parsley and seasoning in a bowl and mash it together with clean hands. 
• Add fine breadcrumbs as needed to get a nice homogeneous consistency that can be rolled into tiny balls. 
• Drop into slowly simmering soup and cook until the little balls float to the top.




6 comments:

  1. Although I love chicken (and the little bit of duck) liver I've had, making dumplings out of the liver isn't something I've ever thought of. I'd probably make pate first. :)

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    Replies
    1. Yes pate would be great if you had more liver.

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  2. Chicken liver dumpling soup is the favorite in this house, hands down. It’s always requested if I ask what soup to make when the ‘kids’ come to visit. And now my two little grandsons are continuing the tradition, which makes me really happy.
    I use my old (41yrs!) manual ‘Happy Baby’ food grinder to grind the liver, because I hate washing the raw liver off the plastic cutting boards..it always sticks!
    I am going to make your round dumplings next, Zsusza, have always done them just with dry breadcrumbs and dropped them of a spoon into the soup as Nagy taught me.
    Question on using rye bread: is it essential?
    I don’t make rye breads, but do have my regular round crusty breads available to try .I could just buy a bit of rye flour if you think rye bread is needed..

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    Replies
    1. Not at all. Rye is not essential. Round crusty bread would be just as good. The reason I used light deli rye because it is widely available. Any lighter bread [what I mean is not whole grained] with a spongier substance [not fluffy] is fine. Originally we always used zsomle [crusty bun] in Hungary. North American crusty bun is different though, it's not spongy enough. You want a bread that doesn't dissolve and fall apart when whetted. And you want a bread or bun that does not have a strong flavor.

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    2. Thank you, Zsuzsa.
      I make my own bread, so always have some crusty round bread available..
      I do like rye bread, but I don't usually make it because the fermentation for the sour dough takes too long.
      My crusty bread only needs an overnight starter and it's good to go the next day..

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  3. In the winter I am definitely going to give this a try, since it is too hot in Arizona now for soup. I am really enjoying your website. My family came from a German-speaking section in Yugoslavia and their cooking is very similar to yours. My mother made delicious liver dumpling soup, but she added shredded chicken and cooked rice. Thank you for all your postings. This is a wonderful compilation of recipes.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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