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Liver Dumplings ( Calf, Pork, Beef or Lamb )

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“Try this tender dumpling with sauerkraut or buttered noodles. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.”

Ingredients Nutrition

  • 1 12 lbs liver (calf, pork, beef or lamb liver may be used)
  • 1 large onion, peeled and diced
  • 1 tablespoon butter
  • 2 quarts soft breadcrumbs
  • 2 eggs, well beaten
  • 12 cup flour
  • salt and pepper
  • parsley, minced (optional)


  1. Simmer liver in water for a few minutes before grinding and force meat through a food chopper.
  2. Fry onion in butter; add bread crumbs.
  3. Combine liver and eggs; mix well.
  4. Add bread crumb mixture.
  5. Season to taste.
  6. Stir in flour (using more than a 1/2 cup if necessary) to make a batter stiff enough to drop from the spoon.
  7. Drop into a kettle of hot broth or soup; cover tightly and cook for 30 minutes.
  8. Shake pan frequently to prevent dumplings from sticking to each other.

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