Ingredients with Measurements:
- 1 lb beef liver, finely chopped
- 1 onion, finely chopped
- 1 cup breadcrumbs
- 2 eggs
- 1/2 cup milk
- 1/4 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 cup parsley, chopped
- 1/4 cup butter
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Meat grinder or food processor
- Plastic wrap
Step-by-step instructions:
1. In a large mixing bowl, combine the chopped liver, onion, breadcrumbs, eggs, milk, flour, salt, pepper, nutmeg, and parsley.
2. Mix everything together until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
4. After an hour, remove the mixture from the refrigerator and form it into small balls, about the size of a golf ball.
5. In a large pot, bring salted water to a boil.
6. Carefully drop the liver dumplings into the boiling water and reduce the heat to a simmer.
7. Cook the dumplings for about 20-25 minutes, or until they float to the surface.
8. Remove the dumplings from the water with a slotted spoon and set them aside.
9. In a separate pan, melt the butter over medium heat.
10. Add the cooked dumplings to the pan and toss them in the butter until they are coated.
11. Serve the dumplings hot with your favorite side dishes.
Time:
Preparation time: 1 hour and 15 minutes
Cooking time: 25 minutes
5. Temperature:
Boiling water
Serving size:
This recipe makes about 8-10 liver dumplings.
Nutritional information:
Calories: 250
Fat: 13g
Carbohydrates: 18g
Protein: 15g
Substitutions for ingredients:
- Pork liver can be used instead of beef liver.
- White bread can be used instead of breadcrumbs.
- Almond milk can be used instead of regular milk.
Variations:
- Add diced bacon or sausage to the liver mixture for extra flavor.
- Serve the dumplings with a creamy mushroom sauce or gravy.
- Make smaller dumplings and serve them as an appetizer.
Tips and tricks:
- Make sure the liver is finely chopped to avoid any large chunks in the dumplings.
- Refrigerate the mixture before forming the dumplings to make it easier to handle.
- Use a slotted spoon to remove the dumplings from the water to avoid breaking them.
Storage instructions:
Store any leftover dumplings in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the dumplings, place them in a pan with a little bit of butter or oil and cook over medium heat until heated through.
Presentation ideas:
Serve the dumplings on a bed of sauerkraut or with a side of roasted vegetables.
Garnishes:
Garnish the dumplings with chopped parsley or chives.
Pairings:
Serve the dumplings with a cold German beer or a glass of Riesling.
Suggested side dishes:
- Sauerkraut
- Roasted potatoes
- Braised red cabbage
Troubleshooting advice:
- If the dumplings are falling apart in the water, try adding a little bit more flour to the mixture.
- If the dumplings are too dry, add a little bit more milk to the mixture.
Food safety advice:
Make sure the liver is cooked all the way through to avoid any risk of foodborne illness.
Food history:
Leberknödel is a traditional Bavarian dish that dates back to the 16th century. It was originally made with pork liver and was a popular dish among the working class.
Flavor profiles:
The liver dumplings have a rich, savory flavor with a hint of nutmeg and parsley.
Serving suggestions:
Serve the dumplings as a main course for dinner or as an appetizer for a party.
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Region: German