Traditional German Leberknödel Recipe

Ingredients

3 stale bread rolls
250 ml milk
500 grams of beef liver
2 medium-sized onions
2 tablespoons of butter
2 eggs
2 tablespoons of chopped fresh parsley
1 teaspoon of marjoram
1 teaspoon of salt
1/2 teaspoon of ground black pepper
100 grams of flour
1 liter of beef broth

Steps and instructions

First, cut the bread rolls into small pieces and soak them in milk for about 20 minutes.
While the bread is soaking, wash the beef liver, pat it dry, and mince it finely.
Peel and dice the onions. In a frying pan, melt the butter and sauté the onions until they are translucent.
In a large bowl, combine the minced liver, soaked bread, sautéed onions, eggs, parsley, marjoram, salt, and pepper.
Mix the ingredients until they form a uniform mixture. If the mixture feels too wet, add some flour to achieve a dough-like consistency.
With your hands, form the mixture into small balls, approximately the size of a golf ball.
Bring the beef broth to a boil in a large pot. Once boiling, gently drop the liver dumplings into the broth.
Reduce the heat to low, cover the pot, and let the dumplings simmer for about 20 minutes, or until they are cooked through and firm to the touch.
Once cooked, remove the dumplings with a slotted spoon and serve them hot, ideally with some of the broth.

Tools for making

Cutting board - To prepare the ingredients and chop the onions
Knife - For cutting the bread rolls, mincing the liver, and dicing the onions
Frying pan - To sauté the onions
Large bowl - For mixing the ingredients together
Hands - To form the mixture into balls
Large pot - To boil the beef broth and cook the liver dumplings
Slotted spoon - For removing the cooked liver dumplings from the broth

Recipe variations

Replace the beef liver with chicken liver for a milder flavor.
Use vegetable broth instead of beef broth for a vegetarian option.
Add finely chopped bacon or pancetta to the mixture for added richness.
Experiment with different herbs and spices, such as thyme, sage, or nutmeg.
Try using whole wheat bread instead of white bread rolls for a healthier version.
Add grated cheese, such as Parmesan or Gruyere, to the mixture for extra flavor.
Create a crispy crust by rolling the dumplings in breadcrumbs before cooking them.
Make mini-sized dumplings for bite-sized appetizers.
Serve the dumplings with a creamy mushroom sauce or a tangy tomato sauce instead of broth.
For a gluten-free option, use gluten-free bread rolls and substitute the flour with a gluten-free alternative.

Recipe overview

Ready to delve into traditional German cuisine? Our recipe for Leberknödel - or German Liver Dumplings - is a hearty, savory dish that will transport your taste buds straight to a charming Bavarian gasthaus. This recipe combines beef liver with bread, onions, and herbs, transforming these simple ingredients into flavorful dumplings that are simmered in a rich beef broth. Although making dumplings from scratch might seem daunting, this recipe is surprisingly straightforward. The result is a comforting and satisfying dish, perfect for a chilly evening. Enjoy these Leberknödel on their own, or serve them with a side of sauerkraut for an authentic German meal.

Common questions

Can I use fresh bread instead of stale bread for the recipe?
No, it is essential to use stale bread for this recipe as it helps in achieving the desired texture of the liver dumplings.
Can I use a different type of liver?
While beef liver is traditionally used for Leberknödel, you can substitute it with other types of liver, such as pork or chicken liver, if you prefer.
Can I freeze the liver dumplings?
Yes, you can freeze the cooked liver dumplings. Let them cool completely, then place them in an airtight container or freezer bag. They can be kept frozen for up to 3 months. To reheat, simply simmer them in hot broth until warmed through.
What can I serve with Leberknödel?
Leberknödel is often served in a clear beef broth as a soup. Alternatively, you can serve them with sauerkraut, red cabbage, or a side of potatoes for a heartier meal.
Can I make the liver dumplings in advance?
Yes, you can prepare the liver dumplings in advance and refrigerate them until ready to cook. Just make sure to keep them covered to prevent drying out. Cook them as instructed when you are ready to serve.

Serving dishes and utensils

Mixing Bowl - A large bowl to combine and mix the ingredients
Frying Pan - To sauté the onions
Large Pot - For boiling the beef broth and cooking the dumplings
Slotted Spoon - To remove the cooked dumplings from the broth

Origin stories

Leberknödel, a comforting dish of liver dumplings, hails from the hearty culinary traditions of Bavaria, a region in the south of Germany known for its beer, pretzels, and wurst. However, it's not just the Bavarians who hold this dish dear. Leberknödel have been savored in various forms across Central Europe, from Austria to the Czech Republic, and even in parts of Italy. A testament to the frugal ingenuity of traditional home cooks, this dish was born out of the necessity to use every part of an animal and waste nothing. The liver, often overlooked in today's cuisine, was minced and combined with stale bread, creating flavorful dumplings that could be simmered in broth. A humble dish with rich flavors, Leberknödel is a beloved staple of German comfort food, telling a story of resourcefulness and tradition with each bite.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.