Leberknödel (Liver Dumplings) I Traditional, but not

liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is leaner and more accessible, while pork liver is often less expensive.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Whole grain bread adds fiber, while stale bread can be used to reduce waste.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often cheaper.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to bind without adding cost.

Soak 130 grams of breadcrumbs in milk to rehydrate them.

Finely dice 1 onion and melt 50 grams of butter in a pan.

Sauté the onion in the butter until translucent, avoiding any color.

Finely chop 1 clove of garlic and add it to the pan with the onion, then remove from heat to cool.

Add about 1 tablespoon of finely chopped parsley to the onion and garlic mixture and mix.

Pulse the soaked bread in a food processor until fine.

Combine the liver, onion, garlic, parsley, and bread mixture in a bowl and mix well.

Add 2 eggs to the mixture and mix until combined.

Cover the mixture and refrigerate for about 30 minutes.

After 30 minutes, check the mixture; if it's too wet, add dry breadcrumbs until the consistency is right.

Wet your hands and form the mixture into small balls.

Bring a pot of water to a gentle simmer and drop the dumplings into the water.

Cook the dumplings for 12 minutes, then scoop them out and place them on a paper towel to drain.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens