📝 About This Recipe
A cornerstone of Alpine soul food, Leberknödel are savory liver dumplings that offer a rich, earthy flavor profile balanced by fresh herbs and citrus zest. Originating from the rustic kitchens of Bavaria and Austria, these dumplings transform humble ingredients into a sophisticated delicacy that is both comforting and deeply satisfying. Whether served in a clear, golden broth or pan-fried with onions, they represent the pinnacle of traditional German 'Gemütlichkeit'.
🥗 Ingredients
The Dumpling Base
- 300 grams Beef Liver (very fresh, cleaned of membranes and finely ground)
- 4-5 pieces Day-old Kaiser rolls (cut into small 1cm cubes)
- 200 ml Whole milk (lukewarm)
- 2 large Eggs (at room temperature)
- 2-4 tablespoons Breadcrumbs (as needed for consistency)
Aromatics & Seasoning
- 1 medium Yellow onion (very finely minced)
- 2 tablespoons Unsalted butter (for sautéing)
- 1/2 bunch Fresh parsley (finely chopped)
- 1 teaspoon Dried Marjoram (rubbed between palms to release oils)
- 1 teaspoon Lemon zest (from an organic lemon)
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Salt and Black Pepper (be generous with the pepper)
- 1 clove Garlic (pressed or finely minced)
Cooking Liquid & Garnish
- 1.5 liters Beef stock or Consommé (high quality, preferably homemade)
- 1 small bunch Fresh Chives (finely snipped for garnish)
👨🍳 Instructions
-
1
Place the cubed day-old rolls in a large mixing bowl. Pour the lukewarm milk over the bread cubes, toss gently to coat, and let soak for about 20 minutes until the bread is soft but not falling apart.
-
2
In a small skillet, melt the butter over medium heat. Add the finely minced onion and sauté until translucent and soft, about 5 minutes. Add the garlic for the final 60 seconds of sautéing, then remove from heat to cool slightly.
-
3
If your butcher hasn't ground the liver for you, pulse it in a food processor until it reaches a smooth, paste-like consistency. Ensure all silver skin and veins are removed beforehand.
-
4
Squeeze the soaked bread cubes gently with your hands to remove excess milk. Return the bread to the bowl and discard any remaining liquid.
-
5
Add the ground liver, sautéed onions/garlic, eggs, chopped parsley, marjoram, lemon zest, and nutmeg to the bread cubes.
-
6
Mix the ingredients thoroughly using your hands or a sturdy wooden spoon. Season generously with salt and a good amount of freshly cracked black pepper.
-
7
Check the consistency: the mixture should be moist but hold its shape. If it feels too wet or loose, add breadcrumbs one tablespoon at a time until the desired texture is reached.
-
8
Cover the bowl and let the mixture rest in the refrigerator for at least 30 minutes. This allows the bread to fully bind with the liver and the flavors to meld.
-
9
Bring the beef stock to a gentle simmer in a large, wide pot. Do not let it reach a rolling boil, as this can break the delicate dumplings apart.
-
10
With dampened hands, form the mixture into round dumplings about the size of a golf ball (or slightly larger, roughly 5-6 cm in diameter).
-
11
Carefully slide a 'test' dumpling into the simmering stock. If it stays together, proceed with the rest. If it falls apart, mix another tablespoon of breadcrumbs into the remaining batter.
-
12
Gently lower all dumplings into the simmering stock. They will initially sink to the bottom.
-
13
Simmer the dumplings for 15-20 minutes. Once they rise to the surface, they are nearly done; let them cook for another 5 minutes at the surface to ensure the center is cooked through.
-
14
Using a slotted spoon, transfer the dumplings to warm soup bowls. Ladle the hot beef consommé over them.
-
15
Garnish generously with fresh snipped chives and serve immediately while steaming hot.
💡 Chef's Tips
Always use very fresh liver; calf's liver is milder, while beef liver provides a more robust, traditional flavor. Do not skip the resting time—it is crucial for the bread to hydrate and act as a binder so the dumplings don't disintegrate. Wet your hands frequently with cold water when shaping the dumplings to prevent the sticky batter from clinging to your skin. Never boil the dumplings vigorously; a gentle 'smile' on the surface of the water (barely simmering) ensures a light, fluffy texture. If you have leftovers, slice them and fry them in butter the next day for a delicious 'Geröstete Leberknödel' dish.
🍽️ Serving Suggestions
Serve as a classic 'Leberknödelsuppe' (soup) with a side of crusty rye bread. Pair with a crisp, dry German Riesling or a cold Bavarian Helles lager to cut through the richness. For a main course, serve the dumplings without soup alongside buttery sauerkraut and mashed potatoes. Follow this hearty dish with a light dessert like Rote Grütze or a simple apple compote. Add a dash of Maggi seasoning or a drop of balsamic vinegar to the broth for an extra savory punch.