Buy all ingredients right below the recipe
Ingredients
- 200 g cleaned chicken liver
- 50 g breadcrumbs (plus for dusting)
- 50 g softened butter
- 1 pc egg
- 5 cloves garlic
- 1 tbsp crumbled marjoram
- ground black pepper to taste
- salt to taste
Steps
- 1Peel and crush the garlic. Clean the chicken liver from tendons and membranes, then chop it very finely or grind it (make sure it's not completely pureed; small pieces of liver should remain).
- 2Place the liver in a bowl, add the egg, softened butter, crushed garlic, and marjoram (crush it between your palms to release its aroma better). Season with salt and pepper to taste, then mix thoroughly.
- 3Thicken the mixture with breadcrumbs, mix well, and let it rest for 10 minutes. During this time, the breadcrumbs will absorb the moisture, and the dough will achieve the right consistency. If it's still too soft after 10 minutes, add a little more breadcrumbs.
- 4On a surface dusted with breadcrumbs, form the mixture into a cylinder, cut it into equal pieces, then shape them into dumplings with wet hands. Alternatively, you can spoon small dumplings directly into the soup.
- 5Cook the dumplings in lightly salted, simmering water or directly in the soup over medium heat for about 4 minutes, until they float to the surface. Drain the cooked dumplings and keep them warm until serving, or cool them in cold water to keep them juicy.
