Leberknoedel (Liver Dumplings)

4 Servings

Try this Leberknoedel (Liver Dumplings) recipe, or post your own recipe for Leberknoedel (Liver Dumplings)

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Leberknoedel (Liver Dumplings) Ingredients

4 Chopped, stale kaiser-type	Salt
1 Onion, finely chopped	Pepper
150 g Ground liver (5 oz)	Ground nutmeg
A little scraped spleen	1 1 [small] bunch
2 tb Marjoram*	A little bit grated lemon
1 Egg	A little butter for sauteing
1/8 l Milk (1/2 cup plus 1/2 Tbsp)

Instructions for Leberknoedel (Liver Dumplings)

Soak the rolls in lukewarm milk. Saute the onion and parsley in butter, then add - along with the other ingredients - to the soaked rolls and mix well into a firm mass. If the mixture is too loose, add a bit of plain breadcrumbs. Shape into dumplings, put into barely boiling water, and let steep for 25 minutes. Transfer to clear beef broth and serve. Serves 4. [*Note: Based on the amount, I would imagine this is fresh marjoram. K.B.] From: DSCHWAEBISCH KUCHE by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation/Conversion: Karin Brewer) Posted by: Karin Brewer, Cooking Echo, 9/92 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: LiverCuisine: German

More like this...