Quick Recipe Version (TL;DR)
Quick Ingredients
- 8 cups (2 L) low-sodium beef broth
- 1 small onion, 1 carrot, 1 bay leaf (optional, to infuse broth)
- 10 oz (300 g) beef or veal liver, trimmed
- 2 cups (120 g) day-old bread cubes
- 1/2 cup (120 ml) warm whole milk
- 1 small onion, finely minced
- 2 tbsp unsalted butter
- 2 large eggs
- 1/2 cup (50 g) fine dry breadcrumbs
- 1 tsp dried marjoram (or 2 tsp fresh), 2 tbsp parsley, 1/4 tsp nutmeg
- 1 tsp kosher salt, 1/2 tsp black pepper
- 2 qt (2 L) water + 1 tsp salt (for poaching)
- Chives or parsley, to garnish
Do This
- 1. Simmer broth with onion, carrot, and bay leaf 20 minutes; strain and keep hot.
- 2. Soak bread in warm milk; sauté minced onion in butter until soft, then stir into bread.
- 3. Process liver until smooth; blend in eggs, marjoram, nutmeg, salt, and pepper.
- 4. Combine liver puree with bread mixture and parsley; fold in breadcrumbs. Chill 15–20 minutes.
- 5. Bring salted water to a bare simmer (190°F/88°C). Shape 12 dumplings; test-cook one and adjust with more crumbs or milk if needed.
- 6. Poach dumplings 14–18 minutes until set; serve 2 per bowl in hot beef broth, garnish with chives.
Why You’ll Love This Recipe
- Classic Bavarian-Austrian comfort: delicate marjoram-scented liver dumplings in clear, rich beef broth.
- Gentle techniques for tender, never-dense dumplings—even if it’s your first time.
- Practical game plan: chill-time and a test dumpling ensure perfect texture.
- Flexible: use beef or veal liver, homemade or store-bought broth.
Grocery List
- Produce: 2 small onions, 1 carrot, fresh parsley, fresh chives, fresh marjoram (or dried marjoram)
- Dairy: Whole milk, unsalted butter, 2 large eggs
- Pantry: Low-sodium beef broth, day-old bread (or bread rolls), fine dry breadcrumbs, ground nutmeg, kosher salt, black pepper, bay leaf
- Butcher: 10 oz (300 g) beef or veal liver
Full Ingredients
For the Broth
- 8 cups (2 liters) low-sodium beef broth
- 1 small onion, halved (optional, for infusion)
- 1 medium carrot, chunked (optional, for infusion)
- 1 bay leaf (optional)
For the Marjoram Liver Dumplings
- 10 oz (300 g) beef or veal liver, trimmed of membranes
- 2 cups (120 g) day-old white bread cubes (about 1/2-inch)
- 1/2 cup (120 ml) whole milk, warmed
- 1 small onion (about 4 oz/115 g), finely minced
- 2 tbsp unsalted butter
- 2 large eggs
- 1 tsp dried marjoram (or 2 tsp finely chopped fresh marjoram)
- 2 tbsp finely chopped fresh parsley
- 1/4 tsp ground nutmeg
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/2 cup (50 g) fine dry breadcrumbs, plus 2–3 tbsp more if needed for texture
To Poach & Serve
- 2 quarts (2 liters) water + 1 tsp kosher salt (poaching liquid)
- Chopped chives or more parsley, for garnish
- Freshly ground black pepper, to finish
Step-by-Step Instructions
Step 1: Gently infuse the beef broth
In a medium pot, combine beef broth with the halved onion, carrot, and bay leaf. Bring just to a simmer over medium heat, then reduce to low and infuse for 20 minutes without boiling. Strain, return the clear broth to the pot, and keep hot over very low heat (about 180°F/82°C). A gentle heat keeps the broth bright and clear.
Step 2: Soften the bread and cook the aromatics
Place the bread cubes in a mixing bowl and pour the warm milk over them. Let stand 5 minutes to soften. Meanwhile, melt the butter in a skillet over medium heat. Add the minced onion and cook until soft and translucent, 5–7 minutes, without browning. Scrape the onions and butter into the soaked bread, stir, and let cool slightly.
Step 3: Purée the liver with seasonings
Trim any membranes from the liver. In a food processor, pulse the liver until smooth. Add the eggs, marjoram, nutmeg, salt, and pepper, and process briefly to blend. You should have a pourable, velvety purée.
Step 4: Combine, adjust texture, and chill
Scrape the liver purée into the bread-onion mixture. Add the parsley and 1/2 cup (50 g) breadcrumbs; fold gently with a spatula until evenly combined. The mixture should be soft but scoopable, holding a rounded shape. If it feels loose, sprinkle in 1–3 tbsp more breadcrumbs; if too firm, add 1–2 tbsp milk. Cover and chill 15–20 minutes to hydrate and firm up slightly.
Step 5: Heat poaching liquid and test a dumpling
Bring 2 quarts (2 liters) of lightly salted water to a bare simmer in a wide pot—aim for 185–190°F (85–88°C) with just a few lazy bubbles. With wet hands or a small scoop, form one golf-ball-sized dumpling (about 1.5 inches / 40 g) and slide it into the water. Poach 3–4 minutes, then cut it open. If it’s crumbly, add 1–2 tbsp breadcrumbs to the mixture; if dense or dry, mix in 1–2 tbsp milk.
Step 6: Shape and poach the dumplings
With damp hands, form the remaining mixture into about 12 dumplings. Slip them into the barely simmering water in batches, avoiding crowding. Poach gently for 14–18 minutes, turning once, until puffed and set throughout. Do not boil. They are done when they feel bouncy-firm and a cut dumpling shows no raw center.
Step 7: Serve in hot broth with fresh herbs
Ladle the hot, clear beef broth into warmed bowls. Add 2 dumplings per serving. Sprinkle generously with chopped chives or parsley and a pinch of marjoram. Finish with freshly ground black pepper. Serve immediately while steaming hot.
Pro Tips
- Keep the poach gentle. A bare simmer prevents the dumplings from breaking and keeps the broth clear.
- Always test one dumpling first. It lets you correct texture before cooking the full batch.
- Wet or lightly oil your hands when shaping for smooth dumplings that don’t stick.
- For a cleaner flavor, trim all membranes from the liver and purée until very smooth.
- Warm the serving bowls so the broth stays piping hot at the table.
Variations
- Milder flavor: Use veal liver instead of beef liver.
- Semolina style: Replace part or all of the breadcrumbs with fine semolina for a silkier texture.
- Herb-forward: Add lemon zest (1/2 tsp) and extra fresh marjoram for a brighter alpine note.
Storage & Make-Ahead
Refrigerate cooked dumplings and broth separately for up to 3 days. Reheat dumplings gently in barely simmering broth or water for 5–7 minutes. Freeze cooked dumplings on a tray, then bag for up to 2 months; reheat from frozen in gently simmering broth until hot in the center. The uncooked dumpling mixture can be refrigerated up to 24 hours; shape just before poaching for best texture.
Nutrition (per serving)
Approximate values per serving (2 dumplings + 1 1/3 cups broth): 230 calories; 13 g protein; 8 g fat; 22 g carbohydrates; 1 g fiber; 720 mg sodium. Values will vary with broth brand and salt level.
