German Style Liver Dumplings ( Leberknödel )

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

8 Servings

Prep:

15 Min

Cook:

20 Min

Method:

Stove Top

Ingredients

1 1/2 lb
fresh calves liver
2
eggs (well beaten)
1 Tbsp
bacon (cut fine)
salt and pepper (to taste)
1 1/2 Tbsp
bread crumbs
1
onion, minced
1 Tbsp
parsley, minced
flour

Directions Step-By-Step

1
Peel, clean and put liver through food chopper, add well beaten eggs, bacon, bread crumbs which have been toasted in butter
2
Cook 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.
3
Wet 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.
4
After taking them out on a platter, make a crust by toasting bread crumbs in butter, pour over "knodel" and serve

About this Recipe

Course/Dish: Beef, Other Main Dishes
Main Ingredient: Beef
Regional Style: German
Other Tags: Quick & Easy, Heirloom