German Liver Dumplings. Recipe

German Liver Dumplings, also known as Leberknödel, are a traditional and hearty dish that originated in Bavaria, Germany. These dumplings are made from a mixture of ground beef liver, bread crumbs, and various seasonings. They are typically served in a clear soup or with a rich gravy.

Fun Fact: Liver dumplings have a long history in German cuisine and were often eaten by peasants as a cost-effective way to use every part of the animal.

To make German Liver Dumplings, you will need the following ingredients:

- 200g beef liver
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 50g bread crumbs
- 2 tablespoons flour
- 2 eggs
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground marjoram
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground ginger

Now, let's proceed with the step-by-step instructions:

1. Start by finely chopping the beef liver into small pieces. Place the liver in a bowl and sprinkle it with salt. Let it stand for about 15 minutes.

2. After the salt has had a chance to draw out excess moisture, use a paper towel to pat the liver dry.

3. Heat a tablespoon of butter in a pan over medium heat. Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.

4. In a large mixing bowl, combine the sautéed onion and garlic with the liver, bread crumbs, flour, eggs, chopped parsley, salt, pepper, ground nutmeg, ground marjoram, allspice, and ginger. Mix everything thoroughly until well combined.

5. Cover the mixture and refrigerate for about 30 minutes to allow the flavors to meld together and the mixture to firm up.

6. After chilling, take a small portion of the mixture and form it into a small ball-shaped dumpling, approximately 1 inch in diameter.

7. Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water and let them cook for about 15 minutes or until they float to the surface. Make sure not to overcrowd the pot, as the dumplings need space to expand.

8. Once the dumplings are cooked, remove them from the boiling water using a slotted spoon and transfer them to a plate.

9. German Liver Dumplings can be served in various ways. They can be added to a clear soup or served with a rich gravy alongside roasted meats and vegetables.

Now that you have a delicious recipe for German Liver Dumplings, let's explore some similar recipe dishes:

1. Austrian Semmelknödel: These are bread dumplings commonly served as a side dish in Austrian cuisine. They are made with stale bread, milk, eggs, and various seasonings.

2. Czech Knedlíky: Knedlíky are similar to German dumplings but are larger in size and made with a mixture of flour, yeast, eggs, and milk. They are often served with gravy or alongside roasted meats.

3. Hungarian Gombóc Soup: Gombóc soup is a traditional Hungarian dish that features dumplings made with ground pork, breadcrumbs, and various spices. The dumplings are served in a flavorful broth with vegetables.

4. Polish Kluski: Kluski are soft, dumpling-like noodles made with flour, eggs, and water. They can be served with various sauces or as a side dish with stews and hearty dishes.

5. Slovenian Žganci: Žganci are small, boiled dumplings made from buckwheat flour. They are often served with sauerkraut, bacon, and other traditional Slovenian dishes.

Each of these recipes has its own unique flavors and characteristics, showcasing the diversity of dumpling dishes across cultures. Whether you prefer liver dumplings or any of the other variations, these dishes are sure to satisfy your cravings for hearty and comforting meals. Enjoy experimenting and discovering new flavors!

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