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Learn how to make liver dumplings for liver dumpling soup!
These dumplings are usually eaten in a broth. We call that meal “Leberknödel Suppe” – so if you travel to Munich and you see that word on the menu, now you know what it is.
A different way to enjoy liver dumplings is with an onion sauce and sauerkraut. I’ve never had that version, though.
Ingredients
- 500 – 700 g liver (veal is best)
- 1 onion
- 1 small piece butter
- 2 rolls from the day before
- 250 ml warm milk
- 1 egg
- 250 g bread crumbs
- some parsley, cut
- some marjoram, cut if fresh
- some salt (you really need to be generous here)
- some pepper
- some nutmeg (optional)
Instructions
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Cut the onion in cubes and fry them in a little bit of butter.
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Set the fried onions aside.
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Now cut the rolls into small cubes.
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Put the bread cubes into a different bowl and then pour some of the milk over it, mix well, so they all get a little soaked but not too wet.
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With a sharp knife, cut or scratch the liver into tiny pieces, as seen in the video. If you have a kitchen aid, just cut it into large pieces and use the machine to cut it.
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Now add the fried onion cubes, the bread cubes, the egg, herbs, salt and pepper to it and mix well.
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Put into the fridge for 1 hour.
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Bring a large cooking pot with salt water to a boil and reduce heat to a simmer.
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Shape small dumplings (about the size of a plum) and carefully set them into the water.
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When the dumplings start floating to the top, wait 10 minutes for the dumplings to simmer in the water.
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Take the dumplings out and add them to a plate with hot beef broth. Add some cooked vegetables or fresh herbs for a richer taste.
