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Leberknödel
German Liver Dumplings
A classic Bavarian dish of tender liver dumplings gently simmered in a rich beef broth. Perfect as a hearty appetizer or a light main course.
🧂 Zutaten
- 300 g Beef or pork liver
- 3 Day-old bread rolls (Semmel)
- 1 Yellow onion
- 1 Large egg
- 2 L Beef broth
- 1 tbsp Butter
- 1 tbsp Fresh marjoram
- to taste Salt
- to taste Black pepper
👨🍳 Zubereitung
- 1
Prepare the liver: Ensure the liver is well-chilled. Cut it into small pieces and grind it using a meat grinder or pulse it in a food processor until finely minced. Avoid over-processing into a paste. Set aside.
⏱️ 10 minutes - 2
Sauté the aromatics: Melt the butter in a small skillet over medium heat (approx. 175°C / 350°F). Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Do not brown the onions. Remove from heat and let cool slightly.
⏱️ 7 minutes - 3
Soak the bread: Place the cubed bread rolls in a large mixing bowl. If the rolls are very fresh, you can lightly toast them in the oven first to ensure they are slightly dry. Pour about 1/4 cup (60ml) of the beef broth over the bread cubes and let them soak for about 5 minutes until slightly softened.
⏱️ 5 minutes - 4
Combine the dumpling mixture: Add the ground liver, sautéed onions, beaten egg, chopped marjoram (if using), salt, and pepper to the bowl with the soaked bread. Gently mix everything together with your hands or a spoon until just combined. Be careful not to over-mix, as this can make the dumplings tough. The mixture should hold together when squeezed.
⏱️ 10 minutes - 5
Form the dumplings: Lightly wet your hands with cold water to prevent sticking. Take portions of the mixture (about 2-3 tablespoons each) and gently roll them into smooth balls, about 4-5 cm (1.5-2 inches) in diameter. Place the formed dumplings on a plate or parchment-lined baking sheet.
⏱️ 10 minutes - 6
Simmer the dumplings: Bring the 2 liters of beef broth to a gentle simmer in a large pot over medium heat (approx. 90-95°C / 195-205°F). The broth should be steaming but not boiling vigorously. Carefully slide the formed dumplings into the simmering broth, ensuring not to overcrowd the pot. You may need to cook them in batches.
⏱️ 20-25 minutes - 7
Cook until done: Let the dumplings simmer gently for 20-25 minutes. They are cooked through when they float to the surface and feel firm to the touch. A small test dumpling can be cut open to check for doneness; it should not be pink inside.
⏱️ 5 minutes - 8
Serve: Carefully remove the cooked Leberknödel from the broth using a slotted spoon. Serve hot, either in a bowl with some of the warm beef broth poured over them, or as a side dish.
⏱️ 2 minutes
💡 Profitipps
- ✓For a smoother texture, you can pass the liver through a fine-grinding plate twice.
- ✓Ensure the bread rolls are slightly stale; if they are too fresh, they can become mushy.
- ✓The key to tender dumplings is gentle mixing and simmering, not boiling.
- ✓If the mixture seems too wet, add a tablespoon or two of breadcrumbs. If too dry, add a little more beaten egg or broth.
- ✓Leberknödel can be made ahead and gently reheated in simmering broth.
✨ Variationsideen
Inspiration für Ihre eigene Version dieses Rezepts
- Serve with a dollop of sour cream and chives.
- Add a pinch of nutmeg or caraway seeds to the dumpling mixture for extra flavor.
- Can be served as a substantial appetizer or a light main course with a side salad.