Bohemian Liver Dumplings

In Czech kitchens, these little liver dumplings are a soup pot staple that stretches back generations.

Five ingredients. Thirty minutes. That’s all it takes.

Ground calf’s liver gets mixed with beaten eggs, mashed garlic, salt, and cracker crumbs to form a soft dough. Roll them into one-inch balls, drop into boiling broth, and let them cook until firm and savory.

They’re traditionally served bobbing in a clear beef or chicken broth, where they soak up liquid and turn into rich, meaty little pillows.

Chef Tips

• Grind the liver as finely as possible for a smooth dumpling texture. A food processor works if you don’t have a meat grinder.
• Add the cracker crumbs gradually. You want a dough that’s soft enough to shape but firm enough to hold together in boiling liquid.
• Test one dumpling first. If it falls apart in the broth, add a bit more cracker crumb to the remaining dough.