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German Style Liver Dumplings ( Leberknödel )

Russ Myers



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 vote
8 Servings
15 Min
20 Min
Stove Top


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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

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

Printable Recipe Card

About German Style Liver Dumplings ( Leberknödel )

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

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