Rumaki Recipe

Classic Rumaki,

(Yes, you can actually get away with serving liver to your guests.)

The Rumaki recipe (roo-mah-kee) is a classic party appetizer, proving that anything wrapped in bacon tastes good— even liver.

But you can opt for scallops, shrimp, pineapple, or stuffed olives, instead of liver.


12 slices bacon, halved crosswise
12 ounces chicken livers, halved
12 whole water chestnuts, halved

1/4 cup soy sauce
1 teaspoon fresh minced ginger
2 tablespoons dry sherry
1 teaspoon sugar

Rumaki begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut piece in the center of each bacon-half, wrap, and secure with a toothpick.

Broil: Place the Rumaki on a broiler pan or shallow baking pan and broil, about 5 or 6 inches from the heat, until the bacon is crisp, about 10 to 15 minutes.

Or bake: Bake the appetizers in a 375° oven for 20 to 25 minutes.

Serve hot. Makes 24 appetizers.


  • Add fresh scallions or green onions to the combination above, sliced into 1-inch pieces.
  • Substitute sea scallops for the chicken livers and/or water chestnuts.
  • Omit the marinade and wrap the bacon around smoked oysters, stuffed green olives, or pineapple chunks.
  • The house favorite? Shrimp Rumaki: 1 medium shrimp with 1 whole water chestnut and a piece of green onion, with or without the marinade.
  • Grill/Tailgating version: Forget the toothpicks; wrap 1 large shrimp and 1 whole water chestnut in 1 whole slice of bacon. Sandwich and secure the pieces in a grill basket. Grill until the bacon is crisp, turning as necessary.

Return to appetizers for more like the Rumaki Recipe

Bacon-Wrapped Filet Mignon


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