Liver Dumpling Recipe by Sonja Max

posted Mar 24, 2010, 4:13 PM by Student Nutrition Association
This dish is perfect for incorporating nutrient-dense organ meat into the diet, in small quantities. Farmers markets in late spring should have all the produce needed for the filling, as well as frozen cow’s or lamb’s liver. Cow’s liver has a milder taste and a warming quality; lamb’s liver has a much stronger flavor and a cooling quality.


Preparation time: 45 minutes, plus 4 hours to marinate

Makes approximately 20 dumplings


For the marinade:

1 teaspoon kudzu 
1 tablespoon water
2 tablespoons sake
1 tablespoon plum wine
2 tablespoons tamari
1 teaspoon Sucanat
2 tablespoons grated ginger root
1/4 teaspoon red chili flakes

For the filling:

1/4 cup cow’s or lamb’s liver, cut into 1/4” pieces
1/4 cup rhubarb, finely chopped
1/3 cup broccolini, finely chopped
1/4 cup shallot, minced
2 long flowering chives or green onions, finely chopped (save tops for garnish)

 

For the dough:

1/2 cup whole wheat pastry flour
1/2 cup spelt flour
1/4 teaspoon ground ginger powder
1/4 teaspoon ground cinnamon
1/8 teaspoon sea salt
1/2 teaspoon sesame oil
1/3 cup warm water

Flour for worksurface
Toasted sesame oil

Cup with water

 

Combine kudzu and water as a slurry in the bottom of a medium mixing bowl. Add all marinade ingredients to bowl and stir. Add filling ingredients to marinade and combine well. Allow mixture to marinate at least four hours in refrigerator. To make the dough, combine flour, ginger, cinnamon and sea salt into a small mixing bowl. Add oil, and slowly add warm water while stirring into flour. Add just enough water to make the consistency smooth but not sticky. Knead for several minutes. Cover and let rest for at least 30 minutes.

To make the dumplings, pinch off enough dough to roll a small sphere 1 to 1-1/2 inches in diameter. On a floured surface, press dough ball with palm, into a flat circle. With a rolling pin, flatten until a thin pancake forms, approximately 1/8” thick and 3” in diameter. Spoon a heaping tablespoon of filling into the center of the pancake. Dip finger in water and moisten top edge of pancake. This will help the dumpling stick together once it is folded. Fold dough in half over filling to create a semicircle, pinching excess dough towards the center around the outer edges. Press firmly to seal. Repeat until filling is used.

Heat a cast iron skillet over medium heat. Add 1-2 tablespoons of toasted sesame oil and coat skillet. Place 3-5 dumplings in skillet, leaving enough room around each one to pick up with tongs. Cover and allow to fry for 1-2 minutes, or until bottom is golden brown. Turn dumplings and add a tablespoon of water to skillet. Cover and allow dumplings to steam until water is gone. Turn, add a small amount more water, and steam again.
  Remove. Repeat until all dumplings are cooked.

 

Serve and garnish with chive blossoms.

 

Original recipe by Sonja Max

 

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