In this blog article, you will find a traditional liver dumpling recipe with beef liver, soaked bread rolls, onion, garlic, parsley and marjoram.
To prepare them, you either need a mincer, or you can have the beef liver minced when you buy it, or you can cut it very finely with a knife.
Jump to:
The following liver dumpling recipe is a traditional recipe based on the classic cookbook "Die Österreichische Küche" by Marie von Rokitansky from 1897. Compared to the original recipe, I use a lot more parsley, a little less fat and I have noted the exact amount of salt and spices used.
Liver dumplings are one of the most popular soup ingredients in Austria. It pays to make your own liver dumplings, especially around the holidays, or to have better control over the ingredients!
Ingredients for homemade liver dumplings
- 1 liter (4-5 cups) clear broth like for example with this homemade beef broth recipe oder veggie broth
- 150 g beef liver
- 1 tablespoon neutral oil or butter
- 1 US cup bread cubes (100 gram) - or 2 dried bread rolls (white bread, no rye or whole wheat)
- about 2 tablespoons breadcrumbs (here's all you need to know to make breadcrumbs at home)
- 1 medium sized brown onion
- 4 cloves garlic
- 4 tablespoons parsley, chopped
- 1 teaspoon marjoram
- 1 egg
- ½ teaspoon salt
- pinch of pepper
Instructions
Peel and chop the onion very finely. In a pan, heat the fat and fry the onion over medium heat until soft.
Chop the parsley and add to the pan with the onions, roast for a few more seconds.
Soak the bread cubes (or rolls) in some water for about 15 minutes (some people use milk). Put out of the water and squeeze very well. If you use bread cubes, it is easier to squeeze out the water with the help of a sieve. Shred with a blender, so the bread is mixed with the mass more easiliy.
Now we're getting serious: Let's go and chop the liver! Here are various ways to do it:
- Mince finely with a meat mincer machine
- Let your butcher do it for you, if possible (the minced liver is not as long-lasting and should be prepared on the same day)
- crop the liver very finely with a sharp knife
Peel the garlic and press through a garlic press.
Mix the minced liver well with the onion, garlic, squeezed breadcrumbs, egg, salt, pepper and marjoram. Gradually mix in the breadcrumbs until the mixture is no longer too sticky.
Leave to rest for approx. 30 minutes.
Shape the dumplings into the desired size and simmer for 10-15 minutes in beef broth or salted water at a low temperature. The dumplings you can see in the picture were about 4 cm (2 inches) in diameter and were cooked for 9 minutes.
Similar Recipes
You may be interested in the following traditional Austrian soup recipes:
Traditional Austrian Liver Dumplings
Zutaten
- 1 liter clear broth (4-5 cups) beef broth oder vegetable broth
- 150 g beef liver (⅓ lbs)
- 1 tablespoon neutral oil or butter
- 1 US cup bread cubes 100 gram - or 2 dried bread rolls (white bread, no rye or whole wheat)
- 2 tablespoons breadcrumbs
- 1 brown onion medium sized
- 4 cloves garlic
- 4 tablespoons parsley chopped
- 1 teaspoon marjoram
- 1 egg
- ½ teaspoon salt
- pinch of pepper
Anleitung
- Peel and chop the onion very finely. In a pan, heat the fat and fry the onion over medium heat until soft. Chop the parsley and add to the pan with the onions, roast for a few more seconds.
- Soak the bread cubes (or rolls) in some water for about 15 minutes (some people use milk). Put out of the water and squeeze very well. If you use bread cubes, it is easier to squeeze out the water with the help of a sieve. Shred with a blender, so the bread is mixed with the mass more easiliy.
- Mince the liver finely with a meat mincer machine. (Or let your butcher do it for you, alternatively chop very finely with a sharp knife.)
- Peel the garlic and press through a garlic press. Mix the minced liver well with the onion, garlic, squeezed breadcrumbs, egg, salt, pepper and marjoram. Gradually mix in the breadcrumbs until the mixture is no longer too sticky. Use more breadcrumbs if needed.
- Leave to rest for 30 minutes.
- Shape the dumplings into the desired size and simmer for 10-15 minutes in beef broth or salted water at a low temperature. The dumplings you can see in the picture were about 4 cm (2 inches) in diameter and were cooked for 9 minutes.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
März 10, 2016 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
Sascha meint
I always thought that liver dumplings are made with liver cheese ... now I now why mine always tasted a bit like Würschtlstand. Cheers, Sascha
wordpressadmin meint
;D but something else with liver cheese is coming up soon 😉
Natalie Tschiedel meint
I appreciate your Austrian recipes.
I know how to make severall Austrian dishes including Apple strudel, the dough stretched by hand. However, since I don't cook Austrian food as often as I used to since my Viennese husband passed away, occasionally I need to double check a recipe to make sure it's correct. Your site seems the most precise according to what I learned from my husbnd. and mother-in-law.
I love liver dumpling soup, but have never made it. Now I have your recipe and will soon make it.
Thank you for posting your recipes.
Angelika Kreitner-Beretits meint
Dear Natalie, thank you so much for your comment. I am sorry to hear that your husband passed away.
I hope the recipe turns out fine and you will like it! Greetings from Vienna, Angelika