Bavarian Liver Dumplings
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 5 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 bag / s bread (dumpling bread) made from 0 rolls
- 125 ml milk, lukewarm
- 3 egg (s)
- 500 g beef or pork liver (s)
- 1 onion (s)
- 3 clove (s) garlic
- some lemon peel, untreated, grated
- 3 tablespoon marjoram
- salt and pepper
- Clarified butter for the pan
- 1 liter beef broth
- Salt water
Print Recipe
Pin Recipe Instructions
- Place the dumpling bread loosely in a large bowl. Pour the lukewarm milk over it. Let rest for about 15 minutes.
- In the meantime, either twist the liver with the garlic through the meat grinder or puree it in the Thermomix (you can also buy the liver ready-made at the butcher).
- Cut the onion into small cubes. Place the 3 eggs and the onion on the dumpling bread. The pureed liver with it. Salt, pepper, season with marjoram, add a little grated lemon peel. Mix everything well. Shape the dough into dumplings.
- Bring a large pot of water to the boil, season with salt and carefully place the dumplings. Immediately turn the stove to the lowest setting and let it steep for 30 minutes. You can also steam the dumplings.
- Remove from the water or steamer and let cool down a little. Heat the clarified butter in a pan, fry the liver dumplings all around until crispy brown. The liver dumplings are served in the hot beef broth.
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