I wanted an “Asian” style dumpling soup, but I’m not sure I can have tamari yet, so this is what I made to fit the bill:
1/2 lb. organic chicken livers
1 small onion, chopped
1/2 t. sea salt
Pepper
1 c. almond meal
1 egg
1 T. fresh parseley
Grated zest of one lemon
1 head organic bok choy
2 T. olive oil
6 c. chicken or turkey stock
Garnish: lacto-fermented beet/cabbage slaw
Preheat oven to 350 degrees F. Combine liver, onion, salt, pepper, almond meal, egg, parseley and zest in food processor. Pulse until mixture is smooth. Spread into a greased 8 x 8 inch pan. Bake for 20 minutes, cool slightly, then cut into squares. Meanwhile, saute the bok choy in the olive oil until softened. Heat up your stock.
To Serve, place a couple of squares of liver “dumpling” into each bowl. Add about 1/2 c. bok choy, and garnish with about 2 T. slaw, if desired.
Note: I couldn’t find a picture with bok choy, so the one above has scallions!
