LIVER DUMPLINGS / LIVERDUMPLINGS
Provided by Barbara
Number Of Ingredients 12
Steps:
- Cut the onion in cubes and fry them in a little bit of butter.
- Set the fried onions aside.
- Now cut the rolls into small cubes.
- Put the bread cubes into a different bowl and then pour some of the milk over it, mix well, so they all get a little soaked but not too wet.
- With a sharp knife, cut or scratch the liver into tiny pieces, as seen in the video. If you have a kitchen aid, just cut it into large pieces and use the machine to cut it.
- Now add the fried onion cubes, the bread cubes, the egg, herbs, salt and pepper to it and mix well.
- Put into the fridge for 1 hour.
- Bring a large cooking pot with salt water to a boil and reduce heat to a simmer.
- Shape small dumplings (about the size of a plum) and carefully set them into the water.
- When the dumplings start floating to the top, wait 10 minutes for the dumplings to simmer in the water.
- Take the dumplings out and add them to a plate with hot beef broth. Add some cooked vegetables or fresh herbs for a richer taste.
LIVER NOODLES (LEBERKNOEDEL)
Origins of this recipe hail from Austria. This is actually not a noodle but rather like a dumpling. Very flavorful and can be eaten in soup or with mashed potato and sauerkraut.
Provided by Linda Kauppinen @cyrene
Categories Beef
Number Of Ingredients 8
Steps:
- Simmer the liver in boiling water for 30 minutes.
- Then trim off any skin or ligaments and grind the liver fine Season
- Mince the onion, add the butter, beat the eggs and add them.
- Work into this paste the flour, using enough to make the paste quite stiff
- Form into small balls and poach them in any meat soup or beef broth for 15 minutes.
- Serve them swimming in the soup or as the meat with mashed potato and sauerkraut.
LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)
This is a traditional German recipe from the Bavarian region. You may substitute the beef liver with lamb or pork liver since the recipe I found says those have milder flavors.
Provided by Scarlett516
Categories German
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Tear the day-old rolls into small pieces, and soak in a bit of cold water.
- Squeeze out the water, then put the bread into a bowl. Add the milk and allow the bread to soak it up.
- Beat the eggs, the pour over the milk.
- Add the onion, liver, parsley, marjoram, lemon zest, salt, pepper and breadcrumbs.
- Mix together well and knead until it forms a pliable dough. (You may need to add some plain bread crumbs.).
- Form 12 walnut-sized dumplings.
- Bring about 1.5 liters (50 ounces) of salted water to a boil.
- Gently add the dumplings and simmer for 20 minutes or until cooked through.
- While the dumplings are simmering, heat the beef broth and keep warm.
- Pour the broth into bowls and add dumplings to each serving. Garnish with chopped parsley.
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