Maggie Beer

Liver Dumplings with Beef Broth

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Suggestion: Preparation Time - 30 minutes. Cooking Time - 10 minutes

Step 1: 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.

Step 2: Cover with cling film and set aside to rest.

Step 3: 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.

Step 4: 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.

Step 5: Meanwhile, place the beef stock into a medium size pot and place over a medium high heat.

Step 6: 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.

Step 7: 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

Step 8: 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.


Dumpling Dough

  1. 1/2 tspn sea salt


  1. 2 tbspn sage roughly chopped
  2. 60g chicken livers trimmed


  1. 4 sprigs thyme leaves, removed
  2. [unknown amount] 1 tbspn Extra Virgin Olive Oil to garnish
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