Leberknödel: Pork Liver Dumplings

Step 1

Soak bread pieces in milk for 2 minutes until soft, then squeeze out excess.

Step 2

Pulse liver in a food processor with one onion half until finely ground, ~30 seconds.

Step 3

Transfer liver mixture to a bowl with bread, eggs, parsley, flour, salt, and pepper.

Step 4

Mix until just combined—don't overmix or dumplings will be dense.

Step 5

Chill mixture in fridge for 10 minutes so it's easier to handle.

Step 6

Bring broth to a boil in a large pot over medium-high heat.

Step 7

Using two wet spoons, form dumplings about 2 inches long and gently slide into broth.

Step 8

Simmer 12–15 minutes until dumplings rise to surface and stay there, 2–3 minutes longer.

Step 9

Dice remaining onion half. Melt butter in a small skillet over medium-high until foaming.

Step 10

Cook diced onion until deep golden brown and crispy at edges, ~8 minutes, stirring often.

Step 11

Ladle dumplings and broth into bowls, top with crispy onions and fresh parsley.