Bavarian liver dumplings

Ingredients for 5 servings:

• 500 g dumpling bread, ready-made (alternatively from 10 stale rolls of 50 g each)
• 125 ml milk, lukewarm, possibly a little more (up to 200 ml)
• 3 eggs
• 500 g beef liver or pork liver
• 1 onion(s)
• 3 garlic cloves
• some organic lemon peel, finely grated
• 3 tbsp marjoram
• salt and pepper
• Clarified butter for the pan
• 1 liter beef broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

served in a beef soup

Place the dumpling bread loosely in a large bowl. Pour the lukewarm milk over it. Let it rest for about 15 minutes. In the meantime, either mince the liver and garlic or puree it in a Thermomix (you can also buy the liver already minced from the butcher). Dice the onion. Place the three eggs and the onion on the dumpling bread. Add the pureed liver. Season with salt and pepper, marjoram, and a little grated lemon zest. Mix everything well. Form the dough into dumplings. Bring a large pot of water to a boil, add salt, and carefully add the dumplings. Immediately reduce the heat to the lowest setting and let it rest for 30 minutes. You can also steam the dumplings. Remove the dumplings from the water or steamer and let them cool slightly. Heat the clarified butter in a pan and fry the liver dumplings until crispy and brown on all sides. Serve the liver dumplings in the hot beef broth. Note from the Chefkoch.de recipe editor: The ingredient “1 bag of dumpling bread” has been replaced with “500 g dumpling bread (from 10 stale rolls, each 50 g).” This corresponds to the recipe author’s comments and also our experience.