Babas Liver Dumplings Recipes

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.

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.

Steps:

• Mix liver, eggs, onion, parsley, salt & pepper and enough flour to make a thick paste.
• Drop batter by 1/2 teaspoonfull into salted boiling water for about 15 minutes or until done.
• Serve in your homemade chicken soup.

Steps:

• 1. Chop and cook bacon until crisp. Do not drain drippings, keep warm. Bring to a boil a large pot of water.
• 2. In food processor, combine ground beef, liver, onion, parsley and egg. Add salt and pepper. Add flour until mixture comes together. You will need to make several batches. Do not boil all of the dumpling mixture at once. Drop by rounded spoonfuls into salted boiling water. Cook for 15 minutes. Check one dumpling to be sure it is no longer pink in the middle.
• 3. With a slotted spoon scoop dumplings out of water and place into a large bowl. Pour hot bacon drippings over dumplings. Serve with boiled potatoes and sauerkraut. ENJOY!!

Steps:

• 1. Heat oil and margarine in pot. Add onion, salt and pepper to taste & paprika; cook until tender.
• 2. Stir in salt and chicken stock; bring to a boil. Add chicken and reduce heat.
• 3. Simmer 45 minutes or until chicken is tender. (my Baba's would serve with the chicken in pieces, but, when I make, I cook until chicken is falling off bones and then debone the chicken meat and return meat to pot.)
• 4. Stir together the flour and sour cream in a bowl until well blended. Then stir into the pot of chicken paprikash.
• 5. Heat through, but do not boil.
• 6. Serve with homemade dumplings. (May serve over the dumplings or may add the homemade dumplings to the pot of paprikash and let heat through.) I do the latter. The dumplings sop up all that goodness!
• 7. HOMEMADE DUMPLINGS: 3 cup flour 1/2 cup water 3 eggs 1 teaspoon salt Mix ingredients until smooth. Drop by edge of tablespoon into pot of boiling water. Cook about 10 minutes or until done. Drain. Add to paprikash or serve paprikash over dumplings. *TIP: Dip spoon into boinling water first.

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).