Leberknödel
Austrian liver dumplings simmered in beef broth, tender and flavorful with a light breadcrumb binding. A classic comfort dish served in warm broth with crispy onions.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Dice the pork liver into small pieces. Finely mince half the onion; slice the other half into thin rings for garnish.
Step 2
Tear bread into small pieces. Pour milk over bread and let soak 2 minutes until soft.
Step 3
Combine liver, ground pork, minced onion, soaked bread, egg, parsley, marjoram, salt, pepper, and nutmeg in a large bowl.
Step 4
Mix gently with your hands until just combined—do not overmix or dumplings will be tough.
Step 5
Bring beef broth to a gentle simmer in a large pot over medium heat.
Step 6
Using wet hands, form liver mixture into 12–16 balls about the size of a golf ball.
Step 7
Gently drop dumplings into simmering broth and cook uncovered 15–18 minutes until they float and are cooked through.
Step 8
While dumplings cook, melt butter in a skillet over medium-high heat. Sauté sliced onion rings until golden and crispy, ~5 minutes.
Step 9
Ladle dumplings and broth into bowls. Top with crispy onions and serve hot.
Tools you’ll need
- large bowl
- large pot
- 12-inch skillet
- wooden spoon
- slotted spoon
- ladle
- knife and cutting board
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