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Liver Dumplings - Keith Floyd Recipe

Introduction & method

These dumplings are from Alsace in north-east France. They featured in Keith Floyd's Floyd On France series.

Liver Dumplings - Keith Floyd Recipe Recipe


The cured pork fat might be hard to find - I actually used Polish bacon - this has a very high percentage of fat and worked really well.
Finely dice the onion, mince the garlic, finely chop the liver and the cured pork belly. Beat the eggs together. Cut the crusts off the bread and soak it in milk for a few minutes.

Pre-cook the Alliums

Melt a generous knob of butter in a frying pan and gently sauté the onion for about five minutes until it's translucent but not browned. Add the garlic and cook for a further two minutes, then empty the pan onto a plate and allow to cool completely.

Make the Dumpling Mixture

In a food processor or blender, purée all of the dumpling ingredients. Don't forget to squeeze the milk out of the bread before you add it.

Cook the Dumplings

Bring a large frying pan full of water to a simmer. Take a dessert spoon, dip it in the water then use it to pick up a spoonful of the dumpling mixture. Slide the dumpling into the water. Wipe the spoon or use a fresh one to make more quenelles. The dumplings need to cook for about ten minutes.

Make the Sauce

Peel and finely chop the shallot. Sauté it in butter until translucent - about five minutes. Add the wine and cook rapidly to reduce it to almost nothing. Pour in the beef stock, cook for about five minutes then melt in the knob of butter. Just before serving add a tablespoon of white wine.


Pour sauce over the dumplings, garnish with chopped tomato and chives, serve with boiled new potatoes and choucroute.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Liver Dumplings - Keith Floyd Recipe on YouTube.


Ingredients & Info

 200 grams pork liver
 100 grams cured pork fat
 1 medium onion
 2 slices white bread
 40 grams bread flour or semolina flour
 1-2 cloves garlic
 small handful flatleaf parsley
 small handful fresh tarragon or chervil
 2 eggs
 a grating of nutmeg
  salt and pepper to taste
 1 shallot
 1 glass white wine
 125 ml beef stock


Vast quantities of butter

US Customary/Imperial

Makes 8 -12 dumplings
Prep time: 15 minutes.
Cooking time: 15 minutes.
Total time: 30 minutes.