Leberknödel: Pork Liver Dumplings

Ingredients

• ¾ lb pork liver, coarsely chopped
• 2 oz white bread, torn into small pieces
• ¼ cup whole milk
• 1 whole medium onion, halved
• 2 whole eggs
• 2 tbsp fresh parsley, finely chopped
• 3 tbsp all-purpose flour
• 6 cups beef or chicken broth
• 2 tbsp butter

Instructions

1. 1

   Soak bread pieces in milk for 2 minutes until soft, then squeeze out excess.

2. 2

   Pulse liver in a food processor with one onion half until finely ground, ~30 seconds.

3. 3

   Transfer liver mixture to a bowl with bread, eggs, parsley, flour, salt, and pepper.

4. 4

   Mix until just combined—don't overmix or dumplings will be dense.

5. 5

   Chill mixture in fridge for 10 minutes so it's easier to handle.

6. 6

   Bring broth to a boil in a large pot over medium-high heat.

7. 7

   Using two wet spoons, form dumplings about 2 inches long and gently slide into broth.

8. 8

   Simmer 12–15 minutes until dumplings rise to surface and stay there, 2–3 minutes longer.

9. 9

   Dice remaining onion half. Melt butter in a small skillet over medium-high until foaming.

10. 10

    Cook diced onion until deep golden brown and crispy at edges, ~8 minutes, stirring often.

11. 11

    Ladle dumplings and broth into bowls, top with crispy onions and fresh parsley.

Tools you’ll need

• food processor
• large mixing bowl
• large pot (6-quart minimum)
• two soup spoons or leberknödel spoons
• small skillet
• ladle

More recipes like this

• 

  Chicken and Dumpling Soup

  45 min

• 

  Austrian Liver Dumplings in Broth

  40 min

• 

  Austrian Liver Dumplings in Broth

  45 min

• 

  Austrian Pork Liver Dumplings in Broth

  50 min