"leber Klose" Or Liver Dumplings Recipe

Leber Klose, also known as Liver Dumplings, is a traditional German recipe that has been enjoyed for many years. The dish consists of delicious liver dumplings floating in a flavorful broth, perfect for a hearty and comforting meal. It is believed to have originated in Bavaria, Germany, where it was commonly prepared using leftover liver and bread.

Liver dumplings hold a special place in German cuisine, and they are often served as a part of a warm soup or stew. They are known for their rich, savory flavor and tender texture. While they may require some effort to prepare, the end result is truly worth it.

Fun Fact: In Germany, liver dumplings are often served in clear broths, such as beef or vegetable broth. They are a popular choice during the colder months, providing warmth and comfort to those who enjoy this traditional dish.

Now, let's dive into the recipe for Leber Klose and learn how to make these delectable liver dumplings.

- 1 soup bone
- Salt and pepper, to taste
- Several small pieces of celery
- Sprigs of parsley, for flavoring the stock
- 1/2 pound raw beef liver
- 3-4 good-sized onions, diced
- 1 tablespoon lard and butter mixed
- 3/4 to 1 whole loaf of bread (about 2 quarts), diced
- 2 eggs
- 1 cup sweet milk
- Salt and pepper, to taste
- 1 large cup of flour
- Additional milk, if needed


1. Begin by boiling a good-sized soup bone in plenty of water. Add salt, pepper, celery, and parsley to flavor the stock. Let it simmer for several hours to create a rich and flavorful base.

2. Strain the broth or stock into a good-sized cook pot and set it on the stove to keep it hot.

3. Scrape half a pound of raw beef liver with a knife until it is fine and free from any veins or undesirable parts. Place the scraped liver in a large bowl.

4. Dice three to four good-sized onions and fry them in a pan with a mixture of lard and butter until they become a light brown color.

5. Dice 3/4 to a whole loaf of bread (about 2 quarts) and add it to the bowl with the liver.

6. In a separate bowl, beat two eggs together. Add one cup of sweet milk and season it well with salt and pepper. Gradually mix this mixture with the liver and bread in the large bowl.

7. Add one large cup of flour to the liver mixture. Ensure that the mixture is moist enough to form into balls. If it appears too dry, add more milk gradually. Remember to keep the mixture as soft as possible to avoid heavy dumplings.

8. Dust your hands with flour and shape the mixture into small balls, about the size of a shelled walnut.

9. Place the cook pot containing the hot stock on the stove and bring it to a boil. Once boiling, carefully drop in the liver dumplings and let them cook, uncovered, for about 15 minutes.

10. After cooking, remove the liver dumplings from the stock and transfer them to a large platter. Pour the stock over the dumplings to enhance their flavor and serve them immediately.

Enjoy the delightful combination of tender liver dumplings and flavorful broth in this classic Leber Klose recipe!

Fun Fact: Liver dumplings are known for their versatility and can be enjoyed in various regional dishes across Europe. In Austria, for example, they are often served with sauerkraut and mashed potatoes, creating a satisfying and authentic meal.

Similar recipe dishes that you may enjoy include Czech Liver Dumpling Soup, which features liver and bread dumplings in a flavorful beef broth. Another comforting dish is the Hungarian Chicken Paprikash with Liver Dumplings, where the liver dumplings are added to a creamy paprika-infused chicken stew.

Explore these traditional recipes and savor the unique flavors and textures of liver dumplings in different culinary traditions.



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