Baked Liver Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 roll (s), stale, possibly up to 10 pieces
- 375 ml milk, lukewarm, possibly up to 500
- 3 egg (s)
- 350 g beef liver (s)
- 50 g lard or butter
- 1 medium onion (s)
- 0.5 tablespoon ½ marjoram
- parsley
- Lemon zest, grated
- pepper
- Nutmeg,
- salt
- 1 egg (s) for the panande
- Breadcrumbs for the panande
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes, pour the lukewarm milk over them, cover and let stand for a while.
- Finely chop the parsley. Cut the peeled onion into cubes, let it turn yellow in the fat, roast the parsley briefly, add to the rolls.
- Give the liver through the wolf (if you haven`t already had it minced by the butcher), add to the rolls, beat the eggs over them and mix the whole thing. Season well with the lemon peel, marjoram and pepper.
- Bring plenty of salted water to the boil, shape the dumplings and let them simmer for 20 - 30 minutes (do not boil!) The dumpling dough can be a little softer as the liver binds. Shape the dumplings for the wedding soup a little smaller than normal ones.
- Then wet the liver dumplings in the egg, roll them in crumbs and bake in the oven at 170 ° for 10 minutes.
- Goes well with sauerkraut, meat platters or Bavarian cabbage.
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