Home > Worldwide Recipes > Germany > Main Course > Bavarian Liver Dumplings
Bavarian Liver Dumplings
Ingredients
6 stale crusty rolls, thinly sliced
50 g beef suet
1 small onion, coarsely chopped
½ teaspoon salt
3 dl milk, lukewarm
250 g liver
2 eggs, lightly beaten
1 teaspoon marjoram, dried
600 ml beef stock, well flavoured
Method
Put the sliced rolls in a large bowl. Sprinkle them with salt and pour over the lukewarm milk. Leave them to soak until required. Trim the liver and put it through a meat mincer together with the suet and onion.
Add the soaked bread, the eggs and marjoram, and mix with a wooden spoon until well blended. The mixture will be very soft. Bring the stock to the boil in a large saucepan. Reduce the heat to low and simmer the stock.
Divide the dumpling mixture into 8 portions. With wet hands, shape a portion at a time into a ball and drop it into the stock. Simmer gently for 25 to 30 minutes, or until the dumplings are cooked through. Serve 2 dumplings per person in soup plates, together with some of the stock.
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