Recipes > Meat > Liver Dumplings

Liver Dumplings


  • 4 ounces of beef, pork or lamb liver
  • 3 onions
  • 1 1/2 cupfuls of dry mashed potatoes
  • 2 teaspoonfuls of salt
  • 1 teaspoonful of paprika
  • 1/2 teaspoon of thyme
  • 1 1/2 cupfuls of sifted flour
  • 1 teaspoonful of baking powder
  • 1 egg
  • 4 tablespoons of potato water


Parboil liver until tender, and then put through a food chopper. Mince onions very fine. Place four tablespoons of fat in a frying pan and add onions and liver. Cook gently until onions are tender and then lift and turn into a mixing bowl.

Add potatoes, salt, paprika, thyme, flour, and baking powder. Mix thoroughly and then add egg and potato water.

Work to a smooth well-blended mass and then rub your hands with salad oil and then form this mass into balls. Cook for twenty minutes in boiling salted water. Lift with a skimmer on a napkin to drain.

Serve with either onion, tomato or creamed sauce, or the dumplings may be rolled in flour, browned quickly in hot fat and served at once.


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Mrs. Wilson's Cook Book (1920).

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