Ingredients
Dumpling Dough
200ml full cream milk
250g plain flour
1/2 tspn sea salt
Filling
25g unsalted butter
2 tbspn sage roughly chopped
60g chicken livers trimmed
Broth
500ml Beef Stock
4 sprigs thyme leaves, removed
1 tbspn Extra Virgin Olive Oil to garnish
Dumpling Dough
200ml full cream milk
250g plain flour
1/2 tspn sea salt
Filling
25g unsalted butter
2 tbspn sage roughly chopped
60g chicken livers trimmed
Broth
500ml Beef Stock
4 sprigs thyme leaves, removed
1 tbspn Extra Virgin Olive Oil to garnish
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Methods
1
Suggestion: Preparation Time - 30 minutes. Cooking Time - 10 minutes
2
To make the dumpling dough, place the milk into a large mixing bowl and add the flour, salt & Extra Virgin Olive Oil. Stir together until well combined, then remove from the bowl and place onto the bench and knead until the dough becomes smooth.
3
Cover with cling film and set aside to rest.
4
To make the filling, place a medium non stick fry pan over a high heat. Melt butter in the pan, then add the sage. Take butter to nut brown and turn heat down to medium so that you do not burn the butter.
5
Place the livers into the pan and fry on each side for 1-2 minutes (this timing will depend on the thickness of your livers). Remove from the pan and place onto a plate to rest for 2-3 minutes. Chop the livers into ½cm pieces.
6
Meanwhile, place the beef stock into a medium size pot and place over a medium high heat.
7
To make the dumplings, cut the dough into 20g pieces and roll out to 2mm thick. Place ½ tspn of liver filling into the centre of the dough and bring the edges of the dough together like a money bag.
8
Place into the hot beef stock and cook for 1 minute, then turn down the to a simmer and cook for a further 4-5 minutes
9
To serve, place 3 dumplings into a serving dish. Pour over ½ cup of beef stock, drizzle with Extra Virgin Olive Oil and sprinkle over thyme leaves.
1
Suggestion: Preparation Time - 30 minutes. Cooking Time - 10 minutes
2
To make the dumpling dough, place the milk into a large mixing bowl and add the flour, salt & Extra Virgin Olive Oil. Stir together until well combined, then remove from the bowl and place onto the bench and knead until the dough becomes smooth.
3
Cover with cling film and set aside to rest.
4
To make the filling, place a medium non stick fry pan over a high heat. Melt butter in the pan, then add the sage. Take butter to nut brown and turn heat down to medium so that you do not burn the butter.
5
Place the livers into the pan and fry on each side for 1-2 minutes (this timing will depend on the thickness of your livers). Remove from the pan and place onto a plate to rest for 2-3 minutes. Chop the livers into ½cm pieces.
6
Meanwhile, place the beef stock into a medium size pot and place over a medium high heat.
7
To make the dumplings, cut the dough into 20g pieces and roll out to 2mm thick. Place ½ tspn of liver filling into the centre of the dough and bring the edges of the dough together like a money bag.
8
Place into the hot beef stock and cook for 1 minute, then turn down the to a simmer and cook for a further 4-5 minutes
9
To serve, place 3 dumplings into a serving dish. Pour over ½ cup of beef stock, drizzle with Extra Virgin Olive Oil and sprinkle over thyme leaves.
