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Liver dumplings

Liver dumplings

‘Knödel’ or dumplings were originally a way to use up leftovers, as were liver dumplings. Today they are a coveted dish from the farmer’s kitchen.

Recipe from the farmer's kitchen

Doris Gruber

Farmer from Buschenschank Planitzer

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Planitzer, Montan ©

Ingredients

Makes 10

75 MIN.

• 400 g
  dumpling bread (in cubes)
• 3 dspn
  parsley (finely chopped)
• 1 dspn
  chives
• 100 g
  minced veal fat
• 1 dspn
  butter
• 2 dspn
  leeks (finely chopped)
• 200 g
  minced calf's liver
• 1 tsp
  marjoram
• 1 1/2 tsp
  lemon zest
• 1 1/2 tsp
  nutmeg
• freshly-ground pepper
• salt
• 2
  free-range eggs
• 100 ml
  milk
• 1 dspn
  flour
• 2
  cloves of garlic (finely chopped)
• 1 l
  beef stock

Print recipe

www.roterhahn.it

Instructions - Liver dumplings

• 1.

  Step
  Mix the stale bread cubes with the chives and parsley.
• 2.

  Step
  Gently sweat the leeks in the veal fat and butter and add to the bread together with the calf liver and the remaining ingredients (except meat stock).
• 3.

  Step
  Mix together and leave to rest for around 30 minutes.
• 4.

  Step
  Form dumplings with wet hands and boil in plenty of salted water for around 15 minutes.
• 5.

  Step
  Serve the liver dumplings in a hearty bowl of meat stock with chives.
•  
  Happy cooking

Doris Gruber

Farmer from 'Roter Hahn Buschenschank'

Planitzer in Montan

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