LEBERKNADEL (CALF LIVER DUMPLINGS)
These calf liver dumplings, or Leberknadel, offer a taste of traditional Jewish cuisine with a rich, savory flavor. The dumplings are made with finely ground calf's liver, marrow, and a blend of aromatic herbs and spices, creating a comforting and satisfying dish. The dumplings are cooked in boiling water and then fried to a golden crisp, offering a delightful textural contrast. Serve these dumplings as a hearty main course or a unique appetizer.
Ingredients
- 1/2 pound Calf's liver
- 4 ounces Beef marrow
- 1 teaspoon Fresh thyme (Quantity estimated (not specified in original recipe))
- 1 clove Garlic
- 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Lemon peel, grated (Quantity estimated (not specified in original recipe))
- 2 each Egg yolks
- 1 each Egg
- 1/2 cup Bread crumbs (or rolled crackers) (Quantity estimated (not specified in original recipe))
- 1 tablespoon Salt (For boiling water. Quantity estimated (not specified in original recipe))
- 2 tablespoons Vegetable oil (For frying. Quantity estimated (not specified in original recipe))
Instructions
- 1Chop and pass the calf's liver through a colander. In a bowl, rub the beef marrow to a cream. Add the liver to the marrow and stir well. Add thyme, grated garlic, pepper, salt, and grated lemon peel. Mix in the egg yolks and the whole egg.
- 2Add bread crumbs or rolled crackers to the mixture, enough to allow the mixture to be formed into small marble-sized balls.
- 3Bring a pot of salted water to a boil. Carefully drop the dumplings into the boiling water. Cook for 15 minutes, or until cooked through. Drain the dumplings.
- 4Roll the cooked dumplings in fine bread crumbs. Heat vegetable oil in a pan. Fry the dumplings in the hot oil until golden brown.