liver dumpling
Liver dumplings are a traditional dish, especially in German , Austrian and Czech cuisine. They are mainly made up of liver , which is formed into dumplings .
distribution
In Germany, liver dumplings are mainly served in the Palatinate , Bavaria and Swabia, as well as in Austria and the Czech Republic (játrové knedlíčky) . But they are also on the menu in South Tyrol and Slovenia (jetrni cmok) .
preparation
Liver dumplings are usually made from beef , in the Palatinate also from pork , which has been turned through a meat grinder . The meat farce is tied with dry rolls that have been soaked and squeezed out beforehand, as well as egg and enriched with parsley and other spices . With two moistened tablespoons, you can cut off long dumplings from this mass or form dumplings about 5 to 7 cm thick. These are either in heated liquid such as broth, soup or salt water cooked or in hot fat out baked .
Because of their loose texture, the cooked version is intended for immediate consumption, while baked liver dumplings can be stored for a short time thanks to their crust.
In the Palatinate, liver dumplings (Läwwerknepp) are often served with sauerkraut and mashed potatoes. In Bavaria and Austria, however, liver dumplings are often served as a soup .
Variations
In Bavaria, Swabia and Austria, besides liver dumpling soups, liver spaetzle soups are also popular. No dumplings are made from the base mass, but liver spaetzle similar to the spaetzle pasta are formed and used as a soup.
In the Upper Austrian Mühlviertel , a similar dish, the liver skull , is prepared from the same base ; pork liver is mostly used for this. The dish is covered with a pork net and cooked whole in a saucepan, giving it the shape of a cake.
Examples
Liver dumplings as a soup
Liver dumplings fried in fat
“Läwwerknepp” in the Palatinate style with sauerkraut and bread, here decorated with wild herbs
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