World Flavors Cookbook

Leberknödel (Liver Dumplings)

A traditional Bavarian and Austrian specialty — savory dumplings made from ground beef liver, bread, and herbs, typically served in a clear beef broth.

Cuisine: Germany

Ingredients

• 300g beef liver, ground
• 200g stale bread rolls (Semmeln), cubed
• 100ml warm milk
• 2 eggs
• 1 onion, very finely diced
• 1 bunch fresh parsley, chopped
• 1/2 tsp dried marjoram, salt, pepper, nutmeg
• 1.5L clear beef broth

Instructions

1. Soak the bread cubes in warm milk until soft.
2. Sauté the onion in a little butter until translucent. Let cool.
3. Mix the ground liver, soaked bread, eggs, sautéed onion, parsley, and spices in a bowl. Knead into a uniform mass.
4. Let the mixture rest for 20 minutes to firm up.
5. With wet hands, form balls about the size of a golf ball.
6. Bring the beef broth to a gentle simmer. Drop the dumplings in and poach for 15-20 minutes. Do not boil vigorously.
7. Serve the dumplings hot in the clear broth.