German Food Guide
German Food Guide
Untitled Document
Fast Relief for Dry Skin - Glysolid Skin Cream

Recipe Rating
11 ratings
Rate this recipe
Recipe Category
Meat and Seafood Dishes

Specialty of
Bavaria (Bayern), Palatinate (Pfalz)

Number of Servings: 4
Share This Recipe

Leberknödel   (Liver Dumplings)

1/2 lb Calf's or Beef Liver, finely ground
1/2 lb Ground Veal or Beef
3 day-old Bread Rolls
1 cups Milk
1 small Onion, finely chopped
1 tablespoon Butter
3 teaspoons Chopped Parsley
1 Egg
Bread Crumbs
Salt and Pepper
Beef or Vegetable Broth

Cut the bread into small cubes. Add to a bowl and pour milk over the bread. Allow to soak for 30 minutes. Squeeze out excess milk and set bread aside.

In a frying pan, melt butter. Cook onions in the butter until transparent.

Add onions to the bread cubes, along with the parsley and egg. Add the ground liver and ground veal/beef. Add salt, pepper, and marjoram. Gently knead the mixture with your hands. Add bread crumbs and flour, just enough until a firm dough forms and that the dough holds together when forming dumplings.

Form ball-shaped dumplings.

In a large cooking pot, bring broth to a boil. Drop dumplings into the boiling broth, then reduce heat to a simmer. The dumplings are fully cooked when they float to the top of the broth. Remove from broth and serve immediately.

Liver dumplings go very well with Sauerkraut and mashed potatoes.

Untitled Document
Home  |  Directory  |  Cooking  |  Wurst  |  Cheese  |  Bread  |  Sweets  |  Beer  |  Wine  |  Holidays  |  Oktoberfest  |  Recipes  |  About Us

Copyright © 2024 German Food Guide
Names, brands, and logos appearing on this website are trademarks of their respective companies. They are used here for identification purposes only.