german style liver dumplings ( leberknödel )
(1 rating)
Leberknödel (Leberknödel) Leberknödel are liver dumplings made with beef liver, onions. They are traditional all over Germany but particularly in Bavaria and Rhineland Palatinate (Pfalz). In Bavaria large-sized Leberknödel are eaten usually in a broth, which is served as a main meal. In the Pfalz region they are served with Sauerkraut or mashed potato.
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(1 rating)
yield
8 Servings
prep time
15 Min
cook time
20 Min
method
Stove Top
Ingredients For german style liver dumplings ( leberknödel )
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1 1/2 lbfresh calves liver
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2eggs (well beaten)
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1 Tbspbacon (cut fine)
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salt and pepper (to taste)
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1 1/2 Tbspbread crumbs
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1onion, minced
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1 Tbspparsley, minced
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flour
How To Make german style liver dumplings ( leberknödel )
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1Peel, clean and put liver through food chopper, add well beaten eggs, bacon, bread crumbs which have been toasted in butter
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2Cook onion in butter until done, but not browned; add to other ingredients. Then add salt, pepper, parsley and enough flour to hold the "knodel" together.
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3Wet a tablespoon in cold water before forming balls from this dough. Drop balls into boiling salted water and cook 10 to 15 minutes, or until the balls rise to the surface.
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4After taking them out on a platter, make a crust by toasting bread crumbs in butter, pour over "knodel" and serve
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