For the liver dumplings, cut the rolls and pour 200 ml of lukewarm beef broth over them. Add the liver and all the remaining ingredients. Work the dough well and let it rest for 30 minutes.
Knead the mass, this should be able to be formed into nice dumplings. If the dough is too soft, add breadcrumbs. If the dough is too firm, add some beef broth.
Form dumplings with wet hands (diameter approx. 5 – 7 cm) and put them into lightly boiling salted water. Leave to stand for approx. 20 minutes. Serve the liver dumplings in hot beef broth.
Preparation Tip:
The liver dumplings go very well with green salad or sauerkraut.
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