German Style Liver Dumplings ( 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 1/2 lb
- fresh calves liver
- eggs (well beaten)
- 1 Tbsp
- bacon (cut fine)
- salt and pepper (to taste)
- 1 1/2 Tbsp
- bread crumbs
- onion, minced
- 1 Tbsp
- parsley, minced
1Peel, clean and put liver through food chopper, add well beaten eggs, bacon, bread crumbs which have been toasted in butter
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.
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.
4After taking them out on a platter, make a crust by toasting bread crumbs in butter, pour over "knodel" and serve