Stories / Recipes

These Dumplings Bring New Life to the Chicken Liver

Frank Guerriero

May 15, 2019


Photo: Keirnan Monaghan and Theo Vamvounakis

This #WasteNotWednesday, we’re asking you to reconsider the chicken liver. Move beyond drearily gray-brown pâté and give this offal another chance by whipping up these brightly seasoned chicken liver dumplings from Chefs Boot Camp alum Lee Anne Wong.

Wong starts by mixing up a filling with the chopped livers and other robust flavors, including dark meat chicken, garlic chives, and white pepper. She stuffs the mixture into homemade wrappers (store-bought skins work fine, too) and folds them into half-moons or four-cornered bites. From there, she leaves it up to you—these dumplings are delicious boiled, pan-fried, steamed, or deep-fried. Garnished with scallions and served with a soy–ginger dipping sauce, they’re the perfect addition to your dinner party spread or a decisive antidote to your takeout craving. Get the recipe.

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The James Beard Foundation's new cookbook, Waste Not: How to Get the Most from Your Food, offers up a host of delicious solutions to the pressing problem of food waste. Featuring 100 recipes from alumni of our Chefs Boot Camp for Policy and ChangeWaste Not will teach you how to turn every root, bone, rind, and stem into an irresistible dish.

Waste Not: How to Get the Most from Your Food, published by Rizzoli,​ is on sale now.​ Order your copy today!

Frank Guerriero is the media assistant at the Beard Foundation. Find him on Instagram.