½teaspoondried marjoram or ¼ teaspoon dried oregano
1teaspoonfinely grated fresh ginger or ½ teaspoon dried
½small onion2 oz
1teaspoonbaking powder
Instructions
Soak the liver in water to cover by ½ inch for 24 hours, changing the liquid a few times during the process.
In the bowl of a food processor or high speed blender, pulse all the ingredients except the baking powder and breadcrumbs. Puree until as smooth as possible to blend the meat and fat.
A highspeed blender is the best option here. If you use a food processor, consider blending all ingredients except the liver, which you should add in small batches.
The mixture should be liquid enough to be pourable. Transfer the mixture to a bowl, stir in the breadcrumbs and allow to rest, covered, for 30 minutes.
Bring 2 qts of stock or water to a simmer. Season the liquid with salt to taste. Sift the baking powder to break up lumps, then beat into the meat mixture.
Using a scoop, or two large spoons, form dumplings about the size of small golf balls, and poach in the beef stock for 10 minutes. Serve the dumplings in their broth, or cool them and reserve, and add to another soup.
Notes
You can serve the dumplings in whatever soup you want. Pictured is a simple bone broth. I added vegetables you might find in packets of European soup mix: celery root, potato, kale, leek, and cauliflower.