Leberknodel

Method

Soak the bread in milk until soft, then squeeze out excess liquid. Finely mince the beef liver or pulse in a food processor until very fine. Heat butter in a pan and gently fry the diced onion until translucent, then cool slightly. Combine the minced liver, squeezed bread, fried onion, parsley, marjoram, eggs, salt and pepper in a bowl and mix thoroughly until well combined. Using wet hands, form the mixture into walnut-sized dumplings. Bring the stock to a gentle simmer and carefully drop in the dumplings, cooking for about 15-20 minutes until they float to the surface and are cooked through. Serve the dumplings in bowls with the hot stock, traditionally accompanied by fresh chives or parsley.