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