Bavarian Liver Dumplings – Hearty and Homemade

Instructions

1. 11

   First, cut the stale white bread or bread rolls into small cubes and place them in a bowl. Pour the milk over them and let them soak for about 10-15 minutes until soft.

2. 22

   Finely dice the onion. Heat the butter in a pan and sauté the diced onion until translucent. Let it cool slightly.

3. 33

   Squeeze out any excess milk from the soaked bread. In a large bowl, combine the ground calf's liver, soaked bread, sautéed onions, egg, and chopped parsley.

4. 44

   Season generously with salt, freshly ground black pepper, marjoram, and freshly grated nutmeg. Mix everything thoroughly. Add the all-purpose flour and knead the mixture well until it forms a cohesive dough. If the mixture is too wet, add a little more flour.

5. 55

   Bring the vegetable broth to a simmer in a large pot. With moistened hands, form small dumplings (about 1.5-2 inches in diameter) from the liver mixture.

6. 66

   Carefully place the liver dumplings into the simmering broth. Reduce the heat and let them poach gently for about 15-20 minutes. They are done when they float to the surface and are firm to the touch.

7. 77

   Remove the liver dumplings from the broth with a slotted spoon. Serve them hot, either as a hearty soup insert or as a main course with traditional sauerkraut and a sprinkle of fresh parsley.