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Liver Dumplings
Munich — Mother recipe · en it
Liver dumplings are a delicious specialty from Munich, crispy on the outside and soft on the inside, perfect with a vegetable sauce.
📷 Ll1324 — CC0 (Wikimedia Commons)
⏱️ 20 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200 g of pork liver
- 100 g of toasted bread, chopped
- 1 egg
- 1 onion, chopped
- 1 tablespoon of chopped parsley
- 1 tablespoon of butter
- 100 ml of meat broth
- salt and pepper to taste
- 100 g of flour
- oil for frying
Method
- In a bowl, mix the pork liver, chopped toasted bread, egg, chopped onion, parsley, butter, meat broth, salt, and pepper.
- Gradually add the flour, mixing until you get a homogeneous dough.
- Divide the dough into 4-6 parts and shape into small dumplings.
- Fry the dumplings in hot oil until they become crispy.
- Drain on paper towels and serve hot with a vegetable sauce.
The story
Leberknödel are a culinary tradition in Munich dating back to the late 18th century, originally served as an appetizer or main course.
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