Liver Noodles Leberknoedel Recipes

LIVER DUMPLINGS / LIVERDUMPLINGS

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.

LEBERKNöDELSUPPE (BAVARIAN LIVER DUMPLING SOUP)

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.

LIVER NOODLES (LEBERKNOEDEL)

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.