The night before: Chop your onions and parsley and cut your liver into small pieces. The liver should be free from any membranes or veins etc.Then, get a large bowl and your bread and cut or tear it into small pieces. Moisten the bread with milk until it is damp but not soaking and leave it alone for 1-2 hours to fully absorb and soften, especially if using the crust. Be cautious, you can always add more if needed. The milk should be fully absorbed and not pooling. Knead the bread until it is crumbly and falling apart, like a dry paste. Drain any excess milk.If using bread crumbs instead of bread, instructions are the same, but the breadcrumbs will not need to sit.

In the food processor, pulse your onion and parsley until it is minced finely. Then add the whole egg, liver pieces, butter, some salt and pepper, and the marjoram. Pulse until smooth.

Finally, add the bread or breadcrumbs, all excess milk squeezed out. Pulse until combined.

The mixture should be loose but not runny. Put this mixture (covered) in the refrigerator overnight (8 hours and up to 24 hours).

The next day, check the texture — is it firm? Or runny?

If firm with no liquid pooling? Like a homemade pate? You did it correctly. This step will come will practice and feel. And even if the mixture is too loose or too firm, the taste will be great. See the video for reference to what the texture should be like.If it is very runny — add more bread crumbs, about 1 tablespoon at a time until ideal texture is achieved.

When ready to prepare your dumplings, get your broth ready and simmering on the stove. Add your raw carrots and celery, your bay leaf, simmer for 5 minutes before moving onto the next step.

Using a 1.5 inch cookie scoop, or two spoons (see video), or even your hands, quickly form your dumplings and drop them into the simmering broth, one by one.

Dumplings will be ready in about 20 minutes and they will float to the top. Garnish with fresh parsley and serve.

Depending on size of dumplings, 3-5 per bowl is a typical serving size.