Awesome Liver Dumplings

These Pennsylvania Dutch liver dumplings are a hearty old-world recipe with deep German roots, related to the Bavarian Leberknödel still served in beer halls today. Ground beef liver gets bound with onion, sauteed bread crumbs, eggs, and just enough flour to drop from a spoon, then poached in hot broth until they puff up tender and savory.

Frying the bread crumbs and onion together first is the technique that separates great liver dumplings from the kind that taste like a chore. The crumbs soak up the rendered onion sweetness and add toasty depth to the dumplings as they cook in the broth. Skip this step and the dumplings turn pasty and one-note.

Get the batter consistency right. Too wet and the dumplings dissolve into the broth; too stiff and they cook into rubbery little stones. Aim for a thick batter that holds shape when you scoop it onto a spoon but releases when tapped against the pot edge.

Pro Tips

• Use a sharp meat grinder or food processor for the liver; chunky pieces give uneven dumplings.
• Cover the pot tightly during the simmer; trapped steam helps the dumplings cook through.
• Shake the pot gently as the recipe suggests; this keeps dumplings from sticking to the bottom.
• Serve with the broth they cooked in or a clear beef consomme for the classic Pennsylvania Dutch presentation.

Variations

• Add 1 tablespoon fresh chopped parsley or marjoram for an herbal note.
• A pinch of fresh grated nutmeg is the traditional German finish.
• Serve over sauerkraut or alongside roasted pork for an authentic Old World plate.