Summary

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

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Instructions

1. Cut the rolls into cubes, pour the lukewarm milk over them, cover and let stand for a while.
2. 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.
3. 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.
4. 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.
5. Then wet the liver dumplings in the egg, roll them in crumbs and bake in the oven at 170 ° for 10 minutes.
6. Goes well with sauerkraut, meat platters or Bavarian cabbage.