Austrian Leberknödel (Liver Dumplings)
Tender liver dumplings simmered in a rich broth—a classic Austrian comfort dish. Pan-fried until golden and served with caramelized onions and fresh herbs.
- Total time
- 50 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Soak bread in milk for 2 minutes until fully soft. Squeeze out excess milk.
Step 2
Pulse liver, soaked bread, egg, half the onion (chopped), parsley, 0.5 tsp salt, and 0.25 tsp pepper until just combined—do not overmix.
Step 3
Form mixture into 12 oval dumplings about 2 inches long. Place on parchment. Chill 15 minutes.
Step 4
Slice remaining onion into thin rings. Bring broth to a gentle simmer in a large pot over medium heat.
Step 5
Melt 1 tbsp butter in a 12-inch skillet over medium. Cook onion rings until golden brown, ~8 minutes. Transfer to a plate.
Step 6
Wipe skillet clean. Add remaining 1 tbsp butter over medium-high. Working in batches, sear dumplings 2 minutes per side until golden. Do not move them while searing.
Step 7
Gently slide seared dumplings into simmering broth. Simmer 8–10 minutes until they float and feel springy when touched.
Step 8
Taste broth and season with salt and pepper. Divide dumplings and broth among bowls. Top with caramelized onions.
Tools you’ll need
- food processor
- parchment paper
- 12-inch skillet
- large pot
- slotted spoon
- bowls
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