Leberknoedel – Liver Dumpling

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  •    125 g    Beef Liver
  •      30 g    Bacon
  •           2    Hard Rolls, day old
  •                 Milk
  •  1 small    Onion
  •           1    Egg
  •                 Bread Crumps
  •                 Salt, Black Pepper, Marjoram to taste


Soak the rolls in milk until they are soft then squeeze out excess milk.
Grind together liver, bacon, onion and rolls.
In a bowl knead together the ground ingredients with seasoning, egg and enough bread crumbs to bind the mixture together.
Moisten your hands and form the dumplings.
Bring a pot of salted water to boil and place dumplings into boiling water. Simmer until cooked through, about 15-20 minutes, depending on the size.

Serve in a clear beef broth sprinkled with parsley.

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