Austrian Liver Dumplings

Austrian liver dumplings, known in their homeland as Leberknödel, are the soul-warming bite that anchors clear soup courses across Austria, Bavaria, and the former Habsburg empire. Pureed calf’s liver gets bound with soaked bread, egg, butter, and parsley, then rolled into small dumplings that simmer briefly in beef broth.

The key to this dish is texture. The liver must be pureed completely smooth (no chunks), and the bread must be soaked then squeezed bone-dry before being minced into the mixture. Wet bread breaks the dumplings apart in the simmering liquid; chunky liver gives an unappealing grainy bite.

Using calf’s liver (rather than beef or chicken) is traditional and worth the search. Calf’s liver has a sweeter, milder flavor and tender texture that doesn’t overpower the egg and bread base. Chicken liver works in a pinch but tastes noticeably more iron-y.

The dumplings finish cooking in the broth they’re served in. Bring soup to a bare simmer (a hard boil tears the dumplings apart), drop the formed dumplings in, and they’re ready in 5 minutes when they float and feel firm.

Pro Tips

• Add the breadcrumbs gradually at the end. Stop adding when the mixture holds its shape when rolled into a small ball but isn’t dry. Too many breadcrumbs and the dumplings turn pasty.
• Wet your hands with cold water before rolling. The mixture is sticky; cold wet hands form clean small balls without it gluing on.
• Test one dumpling first by simmering for 5 minutes. If it falls apart, add a bit more breadcrumbs to the rest of the mix. If it’s tough, you’ve overworked it.
• Keep the dumplings small (under an inch). Larger dumplings cook unevenly, with raw centers and overcooked outsides.
• Serve floating in a clear, well-seasoned beef broth garnished with chopped chives.

Variations

• Substitute chicken livers for a milder, more affordable version.
• Add 1 teaspoon dried marjoram or a pinch of nutmeg for traditional Austrian seasoning depth.
• Pan-fry leftover dumplings in butter for crispy edges, then serve alongside sauerkraut and mashed potatoes.