Leberknödel (Liver Dumplings)
- Holger Duarte Tobar
- Mar 28
- 3 min read
Leberknödel is a traditional German dish made from liver, bread, and a mixture of herbs and spices. These hearty dumplings are often served in a rich beef broth as a soup or alongside sauerkraut and potatoes as a main course. The dish is especially popular in Bavaria and the Palatinate regions. The dumplings have a distinct, savory flavor with a slightly earthy taste from the liver, balanced by the mildness of bread and seasonings.
Ingredients:
For the Leberknödel:
- 1/2 lb (225g) liver (beef, pork, or veal), finely ground
- 4 cups (about 200g) stale bread cubes or day-old bread, crusts removed
- 1 cup (240ml) milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 large eggs
- 1/4 cup (30g) all-purpose flour
- 1/4 cup (30g) fresh parsley, finely chopped
- 1/2 teaspoon marjoram
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional: 1-2 anchovy fillets, finely chopped (for added depth of flavor)
For Cooking:
- 6 cups (1.5 litres) beef or vegetable broth
For Serving:
- Fresh parsley, chopped (for garnish)
- Sauerkraut, boiled potatoes, or a hearty bread (if serving as a main course)
Instructions:
1. Prepare the Bread Mixture:
- Place the bread cubes in a large bowl and pour the milk over them. Allow the bread to soak for about 10-15 minutes until it’s soft. Squeeze out any excess milk and mash the bread into a coarse paste.
2. Sauté the Onions and Garlic:
- In a skillet, melt the butter over medium heat. Add the finely chopped onion and sauté until soft and golden, about 5-7 minutes. Add the minced garlic and sauté for another 1-2 minutes. Remove from heat and let cool slightly.
3. Mix the Dumpling Dough:
- In a large mixing bowl, combine the ground liver, soaked bread, sautéed onion and garlic, eggs, flour, chopped parsley, marjoram, nutmeg, salt, and pepper. If using anchovies, add them now. Mix everything thoroughly until well combined. The mixture should be firm enough to hold together when shaped into dumplings. If it seems too wet, add a bit more flour; if too dry, add a little more milk or an extra egg.
4. Form the Dumplings:
- With wet hands, form the mixture into balls about the size of a small egg (1.5 to 2 inches in diameter). You should get about 8-10 dumplings.
5. Cook the Dumplings:
- Bring the beef or vegetable broth to a gentle simmer in a large pot. Carefully lower the dumplings into the simmering broth. Cook for about 15-20 minutes, or until the dumplings are firm and cooked through. The dumplings should float to the top when done.
6. Serve:
- Serve the Leberknödel in bowls with some of the broth as a soup, garnished with fresh parsley. Alternatively, serve them as a main course with sauerkraut and boiled potatoes.
Nutritional Information (per serving, assuming 6 servings):
- Calories: Approximately 300-350 kcal
- Fat: 15-18g
- Saturated Fat: 7-9g
- Protein: 15-20g
- Carbohydrates: 20-25g
- Sugars: 3-5g (from bread and milk)
- Fiber: 2-3g
Preparation Time:
- Total Time: 1.5 hours
- Active Prep Time: 30-40 minutes
- Cooking Time: 20 minutes (for dumplings) + 15 minutes (for soaking bread)
Notes:
- Liver Choice: You can use beef, pork, or veal liver for this dish. Veal liver is often preferred for its milder flavor, but beef or pork liver will give a more robust taste.
- Texture: The dumplings should have a soft, slightly crumbly texture. The key to achieving this is in the balance of ingredients—too much bread can make them dense, while too little can make them fall apart.
- Flavor Enhancements: Anchovy fillets, though optional, add a subtle depth of flavor to the dumplings without making them taste fishy. Marjoram and nutmeg are traditional spices in this dish, giving it a warm, aromatic flavor.
- Serving Suggestions: If serving the Leberknödel as a soup, consider pairing it with a crisp German salad. As a main course, they go well with sauerkraut or red cabbage and boiled potatoes.
- Storage: Leftover dumplings can be stored in the refrigerator for up to 3 days. Reheat them in broth on the stove or microwave before serving.
Leberknödel is a comforting and traditional German dish that showcases the country’s love for hearty, flavorful meals. Whether served in a broth as a soup or alongside rich side dishes, these liver dumplings are sure to satisfy.
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