Liver dumplings or in Czech játrové knedlíčky are an essential for a delicious Czech beef broth (hovězí vývar). Learn to make the best ones and bring your broths to another level.
Liver dumplings are small balls made from liver, spices and herbs. They are usually cooked separately from the broth to keep it nicely clear but if you could them in it they’ll give your broth a stronger taste. Or you can take a part of the broth, boil the dumplings in it, then let the broth stand for a while until the protein from the dumplings sits at the bottom and transfer as much clear broth into the original pot.
- 200 g/7 oz of liver (beef, poultry or any other you like)
- 1 clove of garlic
- 1 egg
- 1/2 tsp of salt
- 3 tbsp of bread crumbs (strouhanka)
- 1/2 tsp of dried and ground marjoram
- 1 tbsp of fresh parsley, chopped
- pinch of black pepper
- 1 tbsp of chopped onion fried on butter
- pinch of nutmeg
First you have to clean the liver, cut of any veins and fat. Cut the liver in smaller pieces and pass it through a meat grinder. Place the liver in a bowl, add the egg, salt, marjoram, crushed garlic, chopped parsley and a pinch of black pepper. Mix preferably with your hands. Add the breadcrumbs and incorporate them well.
Put some salty water to boil and meanwhile form nice round balls from the liver mass. When the water starts boiling, place the dumplings in it. Always watch that the water boils less rather than more, the dumplings should boil slowly. After the last dumplings is in, boil everything for 12 minutes. Take the dumplings out and add them to your broth.
A tip at the end
If you want to have a smoother liver mass, blend the ingredients in a standing mixer. Also, if you want your dumplings to be larger, you’ll have to boil them a little longer.
Enjoy your delicious broth with Czech liver dumplings and don’t forget to check out more Czech recipes!