Best 8 Chicken Liver Dumplings Recipes

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Tantalize your taste buds with a culinary journey into the realm of chicken liver dumplings, a delectable dish that harmonizes the rich, earthy flavors of chicken livers with the comforting embrace of fluffy dumplings. Embark on an appetizing adventure as we explore a trio of enticing recipes that showcase the versatility of this culinary gem. Dive into the classic Chicken Liver Dumplings With Gravy, where tender chicken livers nestle amidst a sea of fluffy dumplings, enveloped in a luscious gravy that elevates the dish to new heights of flavor. For those seeking a more substantial experience, Chicken and Liver Dumplings beckons with its hearty combination of chicken and chicken livers, simmering in a flavorful broth, while dumplings add a delightful textural contrast. And for a unique twist, venture into the realm of Pan-Fried Chicken Liver Dumplings, where crispy exteriors yield to a soft and succulent interior, accompanied by a tantalizing dipping sauce that adds an extra layer of zest. Prepare to be captivated by the symphony of flavors and textures that await you in this culinary exploration of chicken liver dumplings.

Here are our top 8 tried and tested recipes!

THE BEST CHICKEN AND DUMPLINGS



The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

  • For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
  • Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
  • Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
  • For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
  • Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.

LIVER DUMPLINGS



Liver Dumplings image

"THESE DUMPLINGS can be serve in beef broth, or you can thicken the broth like gravy and serve this dish as a stew. Either way, they are hearty, delicious and different!"

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 8-10 servings.

Number Of Ingredients 13

1/2 pound uncooked beef liver
1 large onion, cut into eighths
1 teaspoon salt
1-1/2 teaspoons ground sage, divided
1/2 teaspoon ground coriander
1/2 teaspoon dried basil
1/2 teaspoon pepper, divided
3 cups all-purpose flour
1/4 teaspoon baking powder
3 egg whites
1 egg yolk
5 cans (14-1/2 ounces each) beef broth
1/2 cup cornstarch

Steps:

  • In a food processor, combine the liver, onion, salt, 1 teaspoon sage, coriander, basil and 1/4 teaspoon pepper; cover and process until smooth. Add the flour, baking powder, egg whites and yolk; process until well mixed. Batter should be thick and spoonable. (Add a little water if too thick or a little flour if too thin.) Set batter aside. , In a 5-qt. Dutch oven, combine the broth, cornstarch and remaining sage and pepper; bring to a rolling boil, stirring constantly. Reduce heat to a gentle boil. Drop batter by heaping teaspoonfuls onto broth, dipping spoon in broth to release dough. Gently boil, uncovered, for 20 minutes or until dumplings are no longer sticky. Stir occasionally.

Nutrition Facts : Calories 215 calories, Fat 2g fat (1g saturated fat), Cholesterol 102mg cholesterol, Sodium 425mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 1g fiber), Protein 10g protein.

LIVER DUMPLING SOUP



Liver Dumpling Soup image

This is my grandmother's recipe, Mrs. Burgkoffer ,who was born in Germany. My dad did not like this soup , but my grand father loved it.

Provided by Pat Duran

Categories     Other Main Dishes

Time 40m

Number Of Ingredients 8

1 lb chicken livers
1 c all purpose flour
1/2 lb buttery crackers , about 40 crackers
1/2 tsp parsley flakes
1 medium onion
3 large eggs, slightly beaten
1/2 tsp salt
2 qt chicken broth, low salt

Steps:

  • 1. Put livers, onion and crackers through food grinder. Add beaten eggs, flour, salt, parsley and pinch of pepper, and mix well. Drop by teaspoon into 2 quarts of boiling chicken broth and simmer for 30 minutes. Note: If you drop them in the broth and it doesn't stay together, add a few more cracker crumbs.

CHICKEN LIVER DUMPLING SOUP I (LEBERKLOSSE)



Chicken Liver Dumpling Soup I (Leberklosse) image

Make and share this Chicken Liver Dumpling Soup I (Leberklosse) recipe from Food.com.

Provided by papergoddess

Categories     Beef Organ Meats

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb chicken liver, parboiled for 5 minutes
2 slices white bread, torn into crumbs
2 eggs, separated
1/4 cup soft butter
2 teaspoons chopped onions
2 tablespoons fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 tablespoons flour
4 cups beef stock
1 teaspoon parsley

Steps:

  • Chop parboiled chicken livers very fine.
  • Combine with bread, egg yolks, butter, parsley, salt, pepper, and flour.
  • Beat egg whites until stiff; fold into meat mixture.
  • Shape into 1 1/2 inch meatballs.
  • Drop them into gently boiling stock.
  • Simmer 6-8 minutes.
  • Add additional parsley to stock for garnish.

LIVER DUMPLINGS



Liver Dumplings image

This was my dad's way of making sure we got our weekly dose of liver. It's one of those 'by guess and by golly' recipes that he never wrote down. Most of the time he added it to soup, but once in a while he ladled it over noodles and fried onions.

Provided by JEANIE BEAN

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h

Yield 4

Number Of Ingredients 7

1 pound raw liver
2 cups fresh bread crumbs
1 egg
¼ cup all-purpose flour
1 dash salt, divided
ground black pepper to taste
2 quarts boiling beef broth

Steps:

  • Grind liver in a food processor until smooth. Blend in bread crumbs, egg, flour, salt and pepper. Using a wet spoon, drop spoonfuls into boiling broth. Simmer for 25 to 30 minutes.

Nutrition Facts : Calories 279.7 calories, Carbohydrate 19.5 g, Cholesterol 358.6 mg, Fat 7.1 g, Fiber 0.6 g, Protein 32.3 g, SaturatedFat 2.5 g, Sodium 1876.8 mg, Sugar 0.9 g

CHICKEN LIVER DUMPLINGS



Chicken Liver Dumplings image

Make and share this Chicken Liver Dumplings recipe from Food.com.

Provided by littlemafia

Categories     Chicken Livers

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 teaspoon butter or 1 teaspoon lard
1 bigger chicken liver
1 egg
1 egg white
1 tablespoon breadcrumbs
fresh parsley leaves
salt and pepper

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.

Nutrition Facts : Calories 108.7, Fat 5.6, SaturatedFat 2.3, Cholesterol 166, Sodium 139.1, Carbohydrate 5.4, Fiber 0.3, Sugar 0.8, Protein 8.6

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

What makes this version of classic chicken and dumplings extra delicious is its long and slow simmer time. While this chicken and dumplings recipe will take about three hours to cook, everything comes together in a single Dutch oven, meaning this one-pot meal will require little clean-up afterwards. The chicken, celery, carrot, onion and parsley in this dish makes for a meaty, flavorful slow-cooked broth. Using Original Bisquick™ mix to make quick dumplings not only saves time but also produces light, fluffy dumplings for the topping. Use this beloved dish as the perfect excuse to gather around the table to make new memories with your family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h5m

Yield 4

Number Of Ingredients 10

1 cut-up whole chicken (3 to 3 1/2 lb)
2 medium stalks celery (with leaves), cut up (about 1 cup)
1 medium carrot, sliced (1/2 cup)
1 small onion, sliced
2 tablespoons chopped fresh parsley or 2 teaspoons parsley flakes
1 teaspoon salt
1/8 teaspoon pepper
5 cups water
2 1/2 cups Original Bisquick™ mix
2/3 cup milk

Steps:

  • Remove and discard excess fat from chicken. In 4-quart Dutch oven, place chicken, giblets (except discard liver) and neck. Add celery, carrot, onion, parsley, salt, pepper and water. Cover; heat to boiling; reduce heat. Simmer about 2 hours or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Remove chicken and vegetables from Dutch oven. Discard giblets and neck. Skim 1/2 cup fat from broth; reserve. Transfer broth to large bowl; reserve 4 cups (reserve remaining broth for another use).
  • In Dutch oven, heat reserved 1/2 cup fat over low heat. Stir in 1/2 cup of the Bisquick™ mix. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in reserved 4 cups broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add chicken and vegetables; reduce heat to low. Heat about 20 minutes or until hot.
  • In medium bowl, stir remaining 2 cups Bisquick™ mix and the milk with wire whisk or fork until soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 680, Carbohydrate 55 g, Cholesterol 130 mg, Fat 2 1/2, Fiber 3 g, Protein 47 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1680 mg, Sugar 6 g, TransFat 3 1/2 g

CHICKEN AND DUMPLINGS



Chicken and Dumplings image

Chicken and dumplings are a family favorite! I remember when my mom used to make this dish using store-bought biscuits and a whole chicken. This is my version--made with boneless, skinless chicken thighs and homemade chive dumplings with dough that won't make you miss the pre-made kind!

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 18

6 tablespoons unsalted butter
6 boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper
1 medium yellow onion, diced
4 celery stalks, sliced 1/2 inch thick
4 medium carrots, peeled, sliced 1/2 inch thick
2 tablespoons all-purpose flour
2 cloves garlic, chopped
6 cups chicken stock
1 bay leaf
1/2 bunch fresh parsley leaves, for serving
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable shortening
2/3 cup buttermilk
2 tablespoons chopped chives
Nonstick cooking spray, optional

Steps:

  • For the chicken: Heat a large braiser or Dutch oven over medium-high heat and add 4 tablespoons butter. Sprinkle the chicken thighs with salt and pepper and add to the pan. Cook until golden, turning once, about 3 minutes per side. Remove to a plate.
  • Add the remaining 2 tablespoons butter, the onion, celery and carrots and season with salt and pepper. Cook, stirring frequently and scraping up the brown bits that cling to the bottom of the pan with a wooden spoon, until the vegetables are coated in fat and slightly golden, about 3 minutes. Add the flour and stir until the vegetables are coated. Add the garlic and cook until fragrant, about 30 seconds. Add the chicken stock, bay leaf and browned chicken, along with any chicken juices at the bottom of the plate. Bring to a boil, lower to a simmer, cover and simmer until the chicken is tender and cooked through, about 45 minutes.
  • For the dumplings: Whisk together the flour, baking powder and salt in a large bowl. Using a fork, cut the shortening into the flour mixture. Slowly add the buttermilk, gently mixing to incorporate. Fold in the chives.
  • Use 2 forks to shred the chicken. When the chicken is ready, use 2 spoons sprayed with cooking spray if desired to add scoops of dumpling dough over the top of the stew, about 1 tablespoon each. Cover and simmer until the dumplings double in size, about 15 minutes. Remove from the heat, discard the bay leaf and garnish with parsley.

Tips:

  • Soak the livers in milk: This helps to remove any bitterness and makes them more tender.
  • Use a food processor to grind the livers: This will make them very smooth and easy to work with.
  • Add some bread crumbs or matzo meal to the liver mixture: This will help to bind the ingredients together and make the dumplings more firm.
  • Season the liver mixture well: Use a variety of herbs and spices to taste, such as garlic, onion, parsley, and salt and pepper.
  • Form the liver mixture into small balls: Use a spoon or your hands to shape the mixture into 1-inch balls.
  • Poach the dumplings in chicken broth: Bring the broth to a simmer in a large pot and then add the dumplings. Simmer for 10-12 minutes, or until the dumplings are cooked through.
  • Serve the dumplings with your favorite sides: Chicken liver dumplings are often served with mashed potatoes, gravy, and vegetables.

Conclusion:

Chicken liver dumplings are a delicious and easy-to-make dish that can be enjoyed by people of all ages. They are a great way to use up leftover chicken livers, and they are also a good source of protein and iron. You can use this recipe as a starting point and change it to meet your own taste. For example, you could add different vegetables to the liver mixture, or you could use a different type of broth to poach the dumplings. Get creative and enjoy this delicious dish!

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