Also Known As: Leberknödel
Liver dumplings are dumplings made from calf's or beef liver, along with onions, bread, and herbs and spices. Some recipes also include bacon.
Region: Bavaria (Bayern), Palatinate (Pfalz)
In Bavaria (Bayern), liver dumplings are most often served in a soup (Liver Dumpling Soup) as an appetizer or as a side dish to various beef and pork dishes. In the Palatinate region (Pfalz), liver dumplings are usually served with Sauerkraut and mashed potatoes.
In Bavaria (Bayern), liver Spätzle are a variation of the liver dumplings. The same recipe can be used, but instead of shaping the dough into dumplings, it is formed into Spätzle.