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.
- 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
How to Make German Style Liver Dumplings ( Leberknödel )
- 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