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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.
Planitzer, Montan
Ingredients
Makes 10
75 MIN.
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400 gdumpling bread (in cubes)
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3 dspnparsley (finely chopped)
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1 dspnchives
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100 gminced veal fat
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1 dspnbutter
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2 dspnleeks (finely chopped)
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200 gminced calf's liver
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1 tspmarjoram
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1 1/2 tsplemon zest
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1 1/2 tspnutmeg
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freshly-ground pepper
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salt
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2free-range eggs
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100 mlmilk
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1 dspnflour
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2cloves of garlic (finely chopped)
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1 lbeef stock
Instructions - Liver dumplings
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1.
StepMix the stale bread cubes with the chives and parsley. -
2.
StepGently 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).
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3.
StepMix together and leave to rest for around 30 minutes.
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4.
StepForm dumplings with wet hands and boil in plenty of salted water for around 15 minutes.
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5.
StepServe the liver dumplings in a hearty bowl of meat stock with chives.
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Happy cooking
