Recipe Tip: Homemade Liver Dumplings - Falstaff

Recipe Tip: Homemade Liver Dumplings - Falstaff

Top Recipe for 15 Persons by Anja Auer. All ingredients and tips for getting it right. Liver dumplings are a German and Austrian speciality, and one that rewards discovery. Here Anja Auer shows how you can easily make this sought-after dish yourself.



    1. Step 1

      Press the liver through a meat grinder using the 3mm disc. (If you don't have a meat grinder, chop finely by hand using a sharp knife.)
    2. Step 2

      Put the bread in a separate bowl, pour over the warm milk and leave to soak for 10 minutes.
    3. Step 3

      Heat the butter in a pan, add the onion and parsley and cook, stirring, until translucent.
    4. Step 4

      Put the softened bread, liver and eggs in a bowl and knead into a dough. If it is too sticky, add a handful of breadcrumbs and flour and if it is too firm, add some milk or water.
    5. Step 5

      Season the dumpling dough with marjoram, nutmeg and salt and pepper.
    6. Step 6

      Form the dough into even-size dumplings.
    7. Step 7

      Heat the stock (do not let it boil) in a large pan and carefully place the dumplings in it and let them cook.
    8. Step 8

      The liver dumplings are ready as soon as they rise and float to the surface (depending on the size, after 10–15 minutes).
    9. Step 9

      Serve the dumplings in bowls with the stock, sprinkled with the chives.
    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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    14. Step 14

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