Chicken Liver Dumplings for Soup Recipe is a classic Czech delight that brings warm, rich flavors and a comforting texture to your bowl. This recipe showcases perfectly tender chicken liver dumplings infused with garlic and marjoram, gently simmered in broth to create a heartwarming dish that’s both rustic and refined. Whether you’re new to liver dumplings or a longtime fan, this recipe will guide you through making these soft, flavorful morsels from scratch, promising a satisfying experience with every bite.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is key to making these chicken liver dumplings truly shine. Each component adds a special touch—from the earthy richness of the chicken livers to the aromatic punch of garlic and marjoram, creating a dumpling mixture that’s full of depth and texture.
- Chicken livers (7 ounces): The star ingredient that gives the dumplings their signature hearty flavor and creamy texture.
- Garlic (3 cloves, chopped and finely minced): Adds sharpness and warmth to balance the rich liver taste.
- Egg (1 medium): Acts as a binder to hold the dumplings together beautifully while cooking.
- Breadcrumbs (½ cup plus extra for dusting): Help absorb moisture and provide the perfect dumpling consistency.
- Unsalted butter (1 tablespoon, softened): Introduces a smooth, luscious mouthfeel and rich undertone.
- Dried marjoram (½ tablespoon): Gives a subtle herbal note that complements the liver’s earthiness perfectly.
- Salt (½ teaspoon): Enhances all the flavors and seasons the mixture just right.
- Black pepper (⅛ teaspoon, ground): Adds a gentle, warming spice that rounds out the seasoning.
How to Make Chicken Liver Dumplings for Soup Recipe
Step 1: Prepare the Chicken Livers
Begin by carefully removing any visible white veins from the chicken livers. This step is crucial for a smooth texture and to avoid any bitterness. Once cleaned, place the livers into a food processor and blend briefly until they start to break down but aren’t completely pureed.
Step 2: Combine the Ingredients
Add the finely minced garlic, the medium egg, dried marjoram, softened butter, salt, and ground black pepper to the food processor with the liver. Pulse just enough to mix everything evenly, ensuring the garlic and marjoram distribute throughout the mixture without over-blending into a paste.
Step 3: Incorporate the Breadcrumbs
Transfer the liver mixture to a mixing bowl and stir in the breadcrumbs. These will soak up moisture and help the dumplings set during resting and cooking. After mixing, let the dough rest for about 30 minutes—the magic resting time allows the breadcrumbs to thicken the mixture perfectly, even if it seems runny initially.
Step 4: Shape the Dumplings
There are two great ways to shape your dumplings. For a classic look, dust your work surface with breadcrumbs, shape the mixture into a cylinder, then moisten your hands and roll equal portions into 1 ½ inch balls. Alternatively, for a quicker method, use two spoons dipped in water to scoop and shape dumplings as roundly as possible before dropping them into simmering broth. Either way, you’ll end up with soft, tender dumplings ready to cook.
Step 5: Cook the Dumplings
Carefully drop the shaped dumplings into simmering broth and let them cook for about 5 minutes. You’ll know they’re done when they rise to the surface. This gentle simmering locks in flavor while ensuring the dumplings remain light and delicate.
How to Serve Chicken Liver Dumplings for Soup Recipe
Garnishes
Enhance your soup by sprinkling freshly chopped parsley or adding a few fresh marjoram leaves on top. These garnishes introduce a vibrant color contrast and fresh, herbal brightness that accentuates the rich dumplings beautifully.
Side Dishes
This soup pairs wonderfully with crusty rustic bread or a simple rye loaf to help soak up all the savory broth. A crisp green salad with a tangy vinaigrette can also balance the richness of the dumplings, creating a well-rounded meal.
Creative Ways to Present
For a cozy dinner, serve the soup in warm, individual bowls topped with a drizzle of melted butter infused with garlic or marjoram. For a festive touch, place the dumplings over a bed of sautéed spinach before ladling the broth over, adding texture and color to your presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover dumplings and broth in an airtight container and refrigerate. They will keep well for up to 2 days. Make sure to store the dumplings submerged in broth to maintain moisture and prevent drying out.
Freezing
You can freeze the uncooked dumpling mixture by shaping the dumplings first, then placing them on a parchment-lined tray in a single layer to freeze individually. Once frozen solid, transfer to a freezer-safe container or bag for up to 2 months. Cook directly from frozen by adding a minute or two to the simmering time.
Reheating
Gently reheat the soup with dumplings on the stovetop over low heat, stirring occasionally to prevent sticking. Avoid boiling as it can toughen the dumplings. Reheat just until warmed through to enjoy that melt-in-your-mouth texture again.
FAQs
Can I use beef liver instead of chicken liver?
While beef liver can be used, chicken liver is milder and results in a more delicate dumpling. Beef liver tends to have a stronger, more pronounced flavor that might overpower the soup.
What kind of broth works best with this recipe?
A light beef or vegetable broth enhances the flavors without overwhelming the tender dumplings. Traditional Czech recipes often use beef broth, but feel free to choose what you enjoy most.
My dumpling mixture is too runny—what should I do?
If the mixture remains runny after resting, add a tablespoon or two more breadcrumbs and mix well. Let it rest an additional 5 minutes to absorb the moisture before shaping.
Can I make the dumplings gluten-free?
Yes! Substitute regular breadcrumbs with gluten-free breadcrumbs. Just ensure they absorb moisture similarly to keep the dumplings tender and well-formed.
How many dumplings does this recipe make?
This recipe yields about 15 to 18 dumplings depending on their size. Typically, serving 3 to 5 dumplings per bowl makes for a satisfying portion.
Final Thoughts
If you’re looking to bring a heartwarming, authentic Czech classic to your table, the Chicken Liver Dumplings for Soup Recipe is an absolute must-try. It’s a wonderful way to savor rich flavors and rustic comfort all in one bowl. Trust me, once you taste these tender dumplings swimming in flavorful broth, this recipe will become a cherished favorite you want to make again and again.
PrintChicken Liver Dumplings for Soup Recipe
Chicken Liver Dumplings for Soup is a traditional Czech delicacy featuring tender dumplings made from finely blended chicken livers, garlic, and aromatic herbs, cooked gently in simmering broth. This recipe guides you through crafting authentic, flavorful dumplings that add richness and depth to any soup, perfect for comforting meals.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 50 minutes
- Yield: 15-18 dumplings, serves 4 people
- Category: Soup
- Method: Stovetop
- Cuisine: Czech
Ingredients
For the Chicken Liver Dumplings
- 7 ounces chicken livers, cleaned and veins removed
- 3 cloves garlic, chopped and finely minced
- 1 medium egg
- ½ cup breadcrumbs, plus extra for dusting the work surface
- 1 tablespoon unsalted butter, softened at room temperature
- ½ tablespoon dried marjoram
- ½ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- Prepare the Chicken Livers: Remove any white veins from 7 ounces of chicken livers and place them in a food processor. Blend for a few seconds until roughly chopped.
- Combine Ingredients: Add 3 cloves of finely minced garlic, 1 medium egg, ½ tablespoon dried marjoram, 1 tablespoon softened unsalted butter, ½ teaspoon salt, and ⅛ teaspoon ground black pepper to the food processor. Pulse several times until all ingredients are well combined into a smooth mixture.
- Incorporate Breadcrumbs: Transfer the liver mixture to a bowl and fold in ½ cup of breadcrumbs thoroughly to create a cohesive dough.
- Rest the Mixture: Let the dough rest for 30 minutes at room temperature. The mixture will thicken during this time despite appearing runny initially.
- Shape the Dumplings: For round dumplings, dust your work surface with breadcrumbs and shape the dough into a cylinder. Dip your hands in water, scoop out equal portions, and roll them into balls approximately 1½ inches (4 cm) in diameter. Alternatively, for a quicker method, use two spoons dipped in water to scoop and shape dumplings as round as possible.
- Cook the Dumplings: Drop the shaped dumplings gently into simmering broth. Allow them to cook for about 5 minutes, during which they will rise to the surface, indicating they are done.
- Serve: Serve 3-5 dumplings per bowl along with the broth as part of a traditional Czech liver dumpling soup.
Notes
- This recipe yields approximately 15-18 dumplings, depending on size.
- For serving, place about 3-5 dumplings in each bowl of soup.
- If the mixture remains too runny after resting, add 1-2 tablespoons more breadcrumbs, mix well, and rest for another 5 minutes.
- The liver dumpling dough is intentionally flavorful and a bit sharp to balance the mellowing effect of boiling in broth.
