I have often made this simple combination of chicken livers with dumplings, especially when I need something quick, warm, and filling. It’s not a complicated recipe, and you won’t be stuck at the stove for hours. What I like most is that you can easily adjust the taste and use what you have at home. I’ve kept the basic recipe with clear steps because it turns out well every time.
Quick info
Total time: about 50 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy to medium
Everyday recipe, suitable for lunch or dinner
Ingredients
500 g chicken livers
2 medium onions
3 cloves of garlic
salt
pepper
2 tablespoons tomato paste
1 bay leaf
100 ml wine
100 ml water
For the dumplings:
2 eggs
4-5 tablespoons flour
salt
pepper
1 tablespoon sparkling water
Preparation steps
1. I start with the chicken livers. I wash them well and remove the membranes and any blood remnants. I put the livers in a pot with cold water and bring it to a boil. When it boils, I skim off the foam a few times until no more foam appears on the surface. I let it boil for 4-5 minutes, then I remove the livers and let them drain.
2. While the liver is boiling, I prepare the onion. I peel and finely chop it. In a pot, I heat a little oil (2-3 tablespoons are enough), add the onion, and sauté it over medium heat. I stir often to prevent it from burning. When the onion is soft and translucent, I add the tomato paste and mix well.
3. I add 100 ml of water, the bay leaf, and the drained livers. I mix and let everything simmer on low heat for about 10 minutes. I make sure it doesn’t stick, so I add a little water if necessary.
4. Meanwhile, I put another pot of water and salt to boil for the dumplings. In a bowl, I beat the eggs with a pinch of salt and pepper. I add sparkling water, then gradually incorporate the flour until I get a mixture like thicker sour cream. It shouldn’t be too thick or too runny; otherwise, the dumplings won’t turn out fluffy.
5. When the water is boiling, I take a teaspoon of the dumpling mixture and plunge it into the water, after passing the spoon through boiling water each time to prevent sticking. I continue until I finish all the mixture. I boil the dumplings for 10-15 minutes. It’s important to check them – if they are firm and no longer have a raw center, they are done.
6. I drain the dumplings and add them over the livers in the pot.
7. I pour in the wine, add the crushed garlic, and let it simmer on low heat for 3-4 minutes to blend the flavors. I taste and adjust the salt and pepper if needed. I avoid boiling them too much after adding the wine and garlic to prevent the liver from becoming tough.
8. I turn off the heat and let everything settle in the pot for a few minutes before serving.
Why I make this recipe often
It doesn’t require expensive ingredients and is made without hassle. It saves me when I have fresh livers and don’t feel like complicated side dishes. The dumplings turn out soft, and the sauce gains a good flavor from the wine and garlic. The recipe is hearty, and there are no leftovers. It fits when I want something substantial without spending too much time in the kitchen.
Tips and variations
Tips
I don’t boil the liver too long to avoid it becoming crumbly or dry. A more concentrated tomato paste will give a nice color and thicker sauce. The dumplings should be fluffy – if I make them too big or too hard, they won’t cook well in the center. I check with a fork; if they aren’t sticky in the center, they’re done.
Substitutions
Instead of sparkling water for the dumplings, you can use still water if you don’t have anything else. If you don’t have wine, it can be omitted, but it adds a good flavor to the sauce. If you don’t have white onion, you can also use yellow onion.
Variations
You can add a little paprika to the sauce for a different flavor nuance. The dumplings can also be made with a bit of chopped parsley in the mixture. If you want something creamier, you can add a tablespoon of sour cream at the end, but the basic recipe doesn’t require that.
Serving ideas
Serve immediately after finishing, while it’s hot. You can serve with pickles or a simple salad, according to preference. It works as a main dish.
Frequently asked questions
1. Can I use pork or beef liver?
Yes, but you will need to adjust the boiling time – pork or beef liver takes longer and can be denser.
2. What should I do if the dumplings stick together?
Make sure the spoon is dipped in water before each dumpling, and don’t overcrowd them in the pot. Stir gently at first to prevent them from sticking together.
3. Can I make the recipe without wine?
Yes, you can omit the wine if you don’t want to use alcohol. The taste will be slightly different, but it will still be good.
4. Can I store the livers with dumplings in the fridge?
I recommend consuming them fresh. If there are leftovers, put them in the fridge, but the dumplings lose their soft texture when reheated.
5. Can I freeze the dumplings?
I do not recommend it, as they change texture and become gummy after thawing.
Nutritional values
Estimation for one serving (out of four):
Calories: ~300-350 kcal
Protein: 18-20 g
Carbohydrates: 22-25 g
Fats: 14-16 g
The liver sauce provides protein and iron, while the dumplings ensure carbohydrates. Values may vary depending on the size of the dumplings, how much oil you use, or if you add other ingredients.
Storage and reheating
It’s best to eat the livers with dumplings immediately while they are fresh. They last in the fridge for a day or two in covered containers, but the dumplings do not remain as soft after reheating. For reheating, I recommend using low heat and adding a little water to prevent the sauce from sticking. Freezing is not recommended for either the liver or the dumplings.
Quick info
Total time: about 50 minutes
Preparation time: 20 minutes
Cooking time: 30 minutes
Servings: 4
Difficulty: easy to medium
Everyday recipe, suitable for lunch or dinner
Ingredients
500 g chicken livers
2 medium onions
3 cloves of garlic
salt
pepper
2 tablespoons tomato paste
1 bay leaf
100 ml wine
100 ml water
For the dumplings:
2 eggs
4-5 tablespoons flour
salt
pepper
1 tablespoon sparkling water
Preparation steps
1. I start with the chicken livers. I wash them well and remove the membranes and any blood remnants. I put the livers in a pot with cold water and bring it to a boil. When it boils, I skim off the foam a few times until no more foam appears on the surface. I let it boil for 4-5 minutes, then I remove the livers and let them drain.
2. While the liver is boiling, I prepare the onion. I peel and finely chop it. In a pot, I heat a little oil (2-3 tablespoons are enough), add the onion, and sauté it over medium heat. I stir often to prevent it from burning. When the onion is soft and translucent, I add the tomato paste and mix well.
3. I add 100 ml of water, the bay leaf, and the drained livers. I mix and let everything simmer on low heat for about 10 minutes. I make sure it doesn’t stick, so I add a little water if necessary.
4. Meanwhile, I put another pot of water and salt to boil for the dumplings. In a bowl, I beat the eggs with a pinch of salt and pepper. I add sparkling water, then gradually incorporate the flour until I get a mixture like thicker sour cream. It shouldn’t be too thick or too runny; otherwise, the dumplings won’t turn out fluffy.
5. When the water is boiling, I take a teaspoon of the dumpling mixture and plunge it into the water, after passing the spoon through boiling water each time to prevent sticking. I continue until I finish all the mixture. I boil the dumplings for 10-15 minutes. It’s important to check them – if they are firm and no longer have a raw center, they are done.
6. I drain the dumplings and add them over the livers in the pot.
7. I pour in the wine, add the crushed garlic, and let it simmer on low heat for 3-4 minutes to blend the flavors. I taste and adjust the salt and pepper if needed. I avoid boiling them too much after adding the wine and garlic to prevent the liver from becoming tough.
8. I turn off the heat and let everything settle in the pot for a few minutes before serving.
Why I make this recipe often
It doesn’t require expensive ingredients and is made without hassle. It saves me when I have fresh livers and don’t feel like complicated side dishes. The dumplings turn out soft, and the sauce gains a good flavor from the wine and garlic. The recipe is hearty, and there are no leftovers. It fits when I want something substantial without spending too much time in the kitchen.
Tips and variations
Tips
I don’t boil the liver too long to avoid it becoming crumbly or dry. A more concentrated tomato paste will give a nice color and thicker sauce. The dumplings should be fluffy – if I make them too big or too hard, they won’t cook well in the center. I check with a fork; if they aren’t sticky in the center, they’re done.
Substitutions
Instead of sparkling water for the dumplings, you can use still water if you don’t have anything else. If you don’t have wine, it can be omitted, but it adds a good flavor to the sauce. If you don’t have white onion, you can also use yellow onion.
Variations
You can add a little paprika to the sauce for a different flavor nuance. The dumplings can also be made with a bit of chopped parsley in the mixture. If you want something creamier, you can add a tablespoon of sour cream at the end, but the basic recipe doesn’t require that.
Serving ideas
Serve immediately after finishing, while it’s hot. You can serve with pickles or a simple salad, according to preference. It works as a main dish.
Frequently asked questions
1. Can I use pork or beef liver?
Yes, but you will need to adjust the boiling time – pork or beef liver takes longer and can be denser.
2. What should I do if the dumplings stick together?
Make sure the spoon is dipped in water before each dumpling, and don’t overcrowd them in the pot. Stir gently at first to prevent them from sticking together.
3. Can I make the recipe without wine?
Yes, you can omit the wine if you don’t want to use alcohol. The taste will be slightly different, but it will still be good.
4. Can I store the livers with dumplings in the fridge?
I recommend consuming them fresh. If there are leftovers, put them in the fridge, but the dumplings lose their soft texture when reheated.
5. Can I freeze the dumplings?
I do not recommend it, as they change texture and become gummy after thawing.
Nutritional values
Estimation for one serving (out of four):
Calories: ~300-350 kcal
Protein: 18-20 g
Carbohydrates: 22-25 g
Fats: 14-16 g
The liver sauce provides protein and iron, while the dumplings ensure carbohydrates. Values may vary depending on the size of the dumplings, how much oil you use, or if you add other ingredients.
Storage and reheating
It’s best to eat the livers with dumplings immediately while they are fresh. They last in the fridge for a day or two in covered containers, but the dumplings do not remain as soft after reheating. For reheating, I recommend using low heat and adding a little water to prevent the sauce from sticking. Freezing is not recommended for either the liver or the dumplings.