Austrian Leberknödel (Liver Dumplings)

Ingredients

• 1 lb pork liver
• 3 oz bread, day-old, crusts removed
• ¼ cup whole milk
• 1 whole egg
• 1 medium onion, divided
• 2 tbsp fresh parsley, chopped
• 6 cups beef broth
• 2 tbsp butter
• 1 pinch salt and black pepper to taste

Instructions

1. 1

   Soak bread in milk for 2 minutes until fully soft. Squeeze out excess milk.

2. 2

   Pulse liver, soaked bread, egg, half the onion (chopped), parsley, 0.5 tsp salt, and 0.25 tsp pepper until just combined—do not overmix.

3. 3

   Form mixture into 12 oval dumplings about 2 inches long. Place on parchment. Chill 15 minutes.

4. 4

   Slice remaining onion into thin rings. Bring broth to a gentle simmer in a large pot over medium heat.

5. 5

   Melt 1 tbsp butter in a 12-inch skillet over medium. Cook onion rings until golden brown, ~8 minutes. Transfer to a plate.

6. 6

   Wipe skillet clean. Add remaining 1 tbsp butter over medium-high. Working in batches, sear dumplings 2 minutes per side until golden. Do not move them while searing.

7. 7

   Gently slide seared dumplings into simmering broth. Simmer 8–10 minutes until they float and feel springy when touched.

8. 8

   Taste broth and season with salt and pepper. Divide dumplings and broth among bowls. Top with caramelized onions.

Tools you’ll need

• food processor
• parchment paper
• 12-inch skillet
• large pot
• slotted spoon
• bowls

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