Liver dumplings

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  • 2 pieces Hard rolls
  • 120 g Beef liver
  • 1 piece Onion (small)
  • 1 bunch Parsley
  • 30 g Butter
  • Salt
  • Pepper
  • 1 tsp Marjoram (dried)
  • 1 clove Garlic
  • 1 piece Egg
  • 50 g Bread crumbs

Halve rolls and soak in water, squeeze out well. Chop beef liver into very small pieces. Peel onion, chop into small cubes. Melt butter in a saucepan and stew the onion. Crush the garlic. Wash the parsley, pluck the leaves off, chop into small pieces, add to the onion. Mince the rolls, liver, onion, parsley, marjoram and garlic thoroughly. You can mince the mixture with a hand-held blender, if you don't have a mincing machine. Add egg and breadcrumbs, salt and pepper, blend thoroughly, leave to rest for approximately 5 minutes. Shape small dumplings with moistened hands and let them cook in the simmering soup for about 8 minutes.


You can also prepare the liver dumplings separately and cook them in salt water. You can make "liver rice" as soup garnish, if you only add 20g breadcrumbs to the mixture and press it through a grater or housemade noodle sieve ("Spätzlesieb") with a spoon into the boiling soup.

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Liver dumplings

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