Chicken, Beef Liver
or make them plain
5 chicken livers, grated
4 teaspoons parsley greens chopped fine
1 small onion grated
½ tablespoon salt
Dash of black pepper
2 cups all purpose flour
Boil 5 chicken liver in a small amount of water until it breaks up easily, remove and set on paper towels to drain, grate into fine pieces. Mix all ingredients thoroughly. Drop by teaspoonfuls into boiling salted water. They will soon rise to the top. Cook about 15 minutes or until done. Water may be added to thin batter if it is too stiff. Drain finished dumplings in a strainer or on paper towels. Let them set 10 minutes to dry the outside a little.
Optional For this recipe, Chicken Livers can be replaced with two slices of grated Calf Liver or Baby Calf Liver or leave out the Liver completely.
Tips: If you like dumplings that are a little more fluffier (light and airy,) replace the 2 cups of flour with 1/4 cup cooked Farina (Cream of Wheat) and mix it with only 1-1/2 cups of flour. Also, when mixing batter, do not over-mix, leave some of the tiny flour lumps unbroken in the batter.
You could also form dumpling into balls the size you want.