Liver dumplings

Ingredients for 6 servings:

• 1 package of dumpling bread, of 10 rolls
• 200 g beef liver, strained
• 375 ml milk
• 1 onion(s)
• 3 eggs
• 2 tbsp breadcrumbs
• 2 tbsp parsley, weighed
• salt and pepper
• some butter

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soup garnish, for about 12 – 14 dumplings

Place the dumpling bread in a large bowl and season with salt. Heat the milk and pour it over the dumpling bread. Cover and let it sit for 10 minutes. In the meantime, peel and finely dice the onion. Heat a small pan with the butter and sauté the diced onion until translucent. Add the parsley and sauté briefly. Add both to the dumpling bread, as well as the eggs and liver. Mix everything well and season again with salt and pepper. If the mixture is still a little too soft to form dumplings, stir in an additional 2-3 tablespoons of breadcrumbs. Now form 12-14 dumplings, depending on the size, and place them in boiling beef broth or salted water. Let them simmer for 15-20 minutes until tender, but do not boil further. Serve with parsley and broth. Serve with crispy, rustic farmhouse bread.