North Croatian Liver Dumplings For Soup Recipes

CHICKEN LIVER DUMPLINGS

Steps:

• Mix butter or lard well, add finely chopped or scrapped liver 1 egg, breadcrumbs, salt, pepper, chopped parsley and 1 whipped egg white.
• Mix all well and leave to stand for a while.
• Bring soup to the boil, turn the heat down, take up bit by bit of the prepared mixture with teaspoon and dip into the simmering soup.
• When the dumplings emerge to the surface, let them simmer, for a further 5-7 minutes.
• Chopped parsley can also be added to the soup.

LIGHT-AS-A-FEATHER DUMPLINGS (FOR SOUP OR STEWS)

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

LIVER DUMPLINGS

Steps:

• Combine bread crumbs, ground liver, onions, oil, spices and eggs in a large bowl.
• Mix well.
• With your hands, take about 1/4 cup of dumpling mixture and shape into a ball.
• Cook in simmering water or milk for 45 minutes or until done on the inside. (Cut with a knife to see that it is cooked through).

CROATIAN BREAD DUMPLINGS

Steps:

• Remove crust from bread. Cut the rest of bread into small cubes and dry them in oven. They must become crunchy.
• Make dough mixing milk, flour, eggs, parmesan and salt. Pour over crunchy bread.
• Finely mince onion. Cut bacon into small pieces and fry them but not too much. Bacon will drain some lard, so add oil and sauté onion until becomes translucent. Add parsley leaves and bacon and put it into dough.
• Mix well and leave at least half an hour in refrigerator.
• Make balls with your hand. They must be not larger than tenis balls. To do it better, put your hands in cold water before you form each ball. Put balls into boiling water and cook about 20 minutes. The balls must float, that is the indication they are done.
• Before serving fry in a frying pan some breadcrumbs on butter. Put bread balls on hot butter just for few seconds to cover them with breadcrumbs. For four persons reduce amount of ingredients to 1/4.

NORTH CROATIAN FARMERS CHEESE DUMPLINGS

Steps:

• Mix well whole eggs and lard. Drain the cheese and add into eggs. Add whole semolina, mix well and leave at least two hours in refrigerator. Longer it stays in refrigerator, better dumplings.
• Heat large pot with water until it boils. Keep boiling.
• Soak your hands in cold water and make balls; Golf-ball size. Put them one after another into boiling water and cook until they start to float on the surface and than 3-5 more minutes. It really depends how hard are your dumplings (that means you have to stick to the recipe).
• To serve as a side dish to meat and sauce, fry some breadcrumbs on butter and put the dumplings into the pan, and fry with breadcrumbs just to stick it to the dumplings. Serve warm.