Fine liver dumplings

Ingredients for 4 servings:

• 300 g veal liver
• 100 g veal sweetbreads
• ½ onion(s)
• 1 clove(s) garlic
• 1 tbsp marjoram (dried and shredded)
• 1 egg(s)
• 1 egg yolk
• 1 tbsp flour
• Lemon(s) – zest (freshly grated)
• Salt
• pepper
• Nutmeg (freshly grated)
• 1 package of bread(s), dumpling bread (or 5-6 stale rolls, thinly sliced)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Bavarian liver dumplings with veal liver and sweetbreads

Wash the liver and sweetbreads and puree with a hand blender. Finely chop the garlic, finely dice half an onion, and add them to the dumpling bread along with the marjoram, egg, egg yolk, salt, pepper, grated lemon zest, nutmeg, and a little flour. Mix until smooth. Let the dough rest for about 30 minutes and knead again. (If the dough is too wet, add some breadcrumbs; if it’s too dry, add a little milk.) Wet your hands and form dumplings from the dough. Bring broth or salted water to a boil and let the dumplings rest in an uncovered pot for about 20 minutes. The dumplings are delicious as a soup garnish or with red cabbage and boiled beef as a main course. The sweetbreads can, of course, be omitted or replaced with more veal liver. The veal liver can, of course, be replaced with cheaper beef or pork liver, but the flavor of the liver dumplings will then be not nearly as fine.