Leberknödel
Liver dumpling
From Wikipedia, the free encyclopedia
Leberknödel (German: [ˈleːbɐˌknøːdl̩] ⓘ) is a traditional dish of German,[1] Austrian, and Czech cuisines.
Játrové knedlíčky (Czech)
 Leberknödelsuppe (Liver dumpling soup) | |
| Alternative names | Läwwerknepp (Palatine German) Játrové knedlíčky (Czech) |
|---|---|
| Type | Meatball |
| Course | Main course |
| Associated cuisine | |
| Serving temperature | Hot |
| Main ingredients | Liver, bread, egg, parsley |
Leberknödel is usually composed of beef liver, though in the German Palatinate region pork is used as an alternative. The meat is ground and mixed with bread, eggs, parsley, and various spices, often nutmeg or marjoram. In Austria spleen is often mixed with the liver in a 1/3 ratio.
Using two moistened tablespoons, the batter is formed into dumplings and boiled in beef broth or fried in lard.[citation needed]
Due to their looser consistency, the boiled dumplings are meant to be eaten fresh after preparation, although the fried variant is somewhat less perishable due to the crust formed by frying.[citation needed]
In the Palatinate, Leberknödel are often served with sauerkraut and mashed potatoes. In Bavaria and Austria, they are usually served in soup as Leberknödelsuppe (liver dumpling soup).[citation needed]
