Leberknödel: Liver dumplings served in a flavorful broth
Welcome to a delightful culinary journey with a classic European comfort food – the Liver Dumpling. These savory morsels, also known as Leberknödel, are a staple in Austrian and German cuisine, offering a hearty blend of liver, fresh herbs, and bread. Here's how to create this warming dish, inspired by Traditional but not's YouTube channel.
Ingredients:
- 130 grams of fresh bread, coarsely crumbled (or substitute with large breadcrumbs)
- Milk, enough to soak the breadcrumbs
- 250 grams of beef or pork liver, minced
- A handful of fresh parsley, finely chopped
- 50 grams of butter
- 1 medium onion, finely diced
- 1 clove of garlic, finely minced
- 2 large eggs
- Salt, to taste
- Ground pepper, to taste
- 1/2 teaspoon of dried marjoram
- Additional breadcrumbs, for consistency adjustment
- Equipment: Food processor, skillet, large pot
Instructions:
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes + 30 minutes resting time
1. Begin by soaking your bread crumbs in milk to rehydrate them. Set them aside.
2. In a skillet, melt the butter over medium heat and gently sauté the diced onion. Be careful not to color the onions; you only want to sweat them until they are translucent.
3. Once the onions are ready, add the minced garlic and sauté for another minute, then remove the skillet from the heat to let the mixture cool slightly.
4. In the food processor, pulse your soaked breadcrumbs until they reach a fine consistency.
5. In a mixing bowl, combine the minced liver, the onion and garlic mixture, and the finely chopped parsley. Season with salt, pepper, and marjoram to taste.
6. Stir in the eggs and the processed bread until well mixed.
7. Cover the bowl and chill the mixture in the refrigerator for about 30 minutes.
8. After the resting period, assess the consistency of the mixture. If it's too wet, gradually add more breadcrumbs until you can form stable, cohesive dumplings.
9. With wet hands, shape the mixture into small, uniform dumplings, about the size of a golf ball.
10. Bring a pot of water to a gentle simmer and carefully drop the dumplings into the water.
11. Cook the dumplings for 12 minutes, ensuring they are thoroughly cooked through.
12. Use a slotted spoon to remove the dumplings from the water and place them in a bowl lined with a paper towel to drain excess moisture.
Serve the liver dumplings in a warm broth or as an accompaniment to your main dish.
Cooking Tips:
- If you’re using larger breadcrumbs, make sure they are thoroughly soaked to achieve the right texture.
- The consistency of the dumpling mixture is crucial; add dry breadcrumbs sparingly until you reach the desired firmness.
Servings: Makes approximately 8-10 dumplings, depending on the size.
Attribution: This recipe is proudly brought to you by Traditional but not. Check out their channel for more inspiration: https://www.youtube.com/@traditionalbutnot7793.
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