Bavarian Liver Dumplings in Clear Beef Broth

What you need

• 200 g (7 oz) stale white bread rolls, cut into 1 cm (1/2 in) cubes
• 100 ml (scant 1/2 cup) milk, warm
• 1 small onion, finely diced
• 1 tbsp butter
• 250 g (9 oz) beef liver, membranes and sinew trimmed
• 1 large egg
• 2 tbsp fresh parsley, finely chopped
• 1 tsp dried marjoram
• 1/2 tsp lemon zest, finely grated
• 1 pinch nutmeg, freshly grated
• 1 tsp salt, plus more for the cooking water
• 1/2 tsp black pepper, freshly ground
• 1.2 l (5 cups) clear beef broth, hot
• 1 tbsp chives, finely chopped

Method

Restated from the original video

1. 1

   Put the bread cubes in a bowl, pour the warm milk over them and leave for 10 min.

2. 2

   Melt the butter in a small pan over low heat. Cook the onion until soft and translucent, 5 min. Let it cool.

3. 3

   Cut the liver into small pieces, then grind it very fine in a food processor or mince it with a sharp knife.

4. 4

   Add the liver, egg, onion, parsley, marjoram, zest, nutmeg, salt and pepper to the soaked bread. Knead with your hands until the mixture holds together. Rest it for 10 min if it feels loose.

5. 5

   Bring a wide pot of lightly salted water to a bare simmer, with only a few bubbles breaking the surface.

6. 6

   With wet hands, shape the mixture into 8 balls the size of a small egg.

7. 7

   Lower in one dumpling first and cook it. If it falls apart, knead the rest a little longer, then shape and cook the others.

8. 8

   Simmer the dumplings, turning once, until firm and brown-grey all the way through with no pink in the centre, 15-20 min. Keep the water from boiling hard.

9. 9

   Meanwhile, heat the broth until steaming hot.

10. 10

    Lift the dumplings out with a slotted spoon. Put 2 in each bowl, ladle the hot broth around them and scatter with chives.

Imported from houseno15.de. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.