Leberknödel is a traditional German dish made with a dumpling made of liver and flour, which is boiled and then often served in a rich gravy or with a side of sauerkraut. It’s a hearty, comforting, and rich dish that is perfect for a cold winter evening. The name “Leberknödel” means “liver dumpling” in English. The dumplings can also be made with a mix of liver and meat, like pork or beef, and are usually seasoned with onion, parsley, and spices.


  • 1 lb of beef or pork liver
  • 1/2 cup of breadcrumbs
  • 1/4 cup of finely chopped onion
  • 1/4 cup of finely chopped parsley
  • 2 eggs
  • 1/4 cup of flour
  • 1 tsp of salt
  • 1/4 tsp of pepper
  • 4 cups of beef or chicken broth
  • 2 tbsp of butter (optional)


  1. In a food processor, pulse the liver, breadcrumbs, onion, parsley, eggs, flour, salt, and pepper until smooth.
  2. Form the mixture into dumplings about the size of a golf ball.
  3. Bring a large pot of beef or chicken broth to a simmer.
  4. Gently drop the dumplings into the simmering broth and cook for about 15-20 minutes.
  5. Remove the dumplings from the broth and let them rest for a few minutes.
  6. (optional) In a skillet, melt the butter over medium heat, add the dumplings and fry until golden brown.
  7. Serve the Leberknödel with gravy or sauerkraut and enjoy!

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