National Dish Austria: Liver Dumplings (Recipe)
In this article
There is something deeply comforting about a plate of liver dumplings on a cold winter’s evening. Hearty, savoury and rooted in generations of Austrian home cooking, these traditional dumplings pair tender beef liver with soaked bread rolls for a meal that feels both rustic and satisfying. Loved across Austria and well beyond into Bavaria and southern Germany, they are surprisingly simple to make and a genuine highlight of the country’s kitchen.
About Liver Dumplings
Liver dumplings are a traditional dish from Austria that is especially welcome during the colder months of the year. These flavoursome dumplings are made chiefly from beef liver and bread rolls, coming together to form a uniquely savoury and warming meal. They are popular not only in Austria but also in Bavaria and other parts of Germany, where they frequently appear on menus. Easy to prepare and full of character, liver dumplings are a true cornerstone of Austrian cuisine.
Ingredients (serves 1–2)
- 200g beef liver
- 2 bread rolls
- 1 onion
- 2 eggs
- Salt, pepper and marjoram
- 150ml milk
- Butter, for frying
- Parsley, to garnish
Shopping for the ingredients
When shopping for the ingredients for liver dumplings, it is well worth paying attention to the freshness of the liver. The best option is to buy it from a butcher you trust. The bread rolls should ideally be a day or two old, as slightly stale rolls give the dumplings the right consistency. Try to choose free-range eggs and make sure the milk is as fresh as possible for the best results.
Preparing the dish
To get the liver dumplings under way, begin by cutting the bread rolls into small cubes and soaking them in the milk. While the rolls soften, finely chop the onion and fry it gently in a little butter. The liver should first be trimmed of any skin and sinew, then either passed through a mincer or chopped very finely so it blends smoothly into the mixture.
Step-by-step instructions
- Fry the chopped onion in a pan with butter until golden brown.
- Squeeze the soaked bread rolls thoroughly to remove excess milk, then combine them with the liver.
- Add the fried onion, eggs, salt, pepper and marjoram to the mixture and knead everything together well.
- Shape the mixture into small dumplings.
- Simmer the dumplings in lightly salted water for around 15–20 minutes.
- Lift the dumplings out, let them drain and scatter with chopped parsley before serving.
Gluten-free / lactose-free version
For a gluten-free version of this recipe, you can use gluten-free bread rolls, which are now stocked by many supermarkets and bakeries. For a lactose-free variation, simply replace the milk with a suitable alternative such as lactose-free milk or unsweetened almond milk. This keeps the distinctive flavour of the liver dumplings intact while allowing those with intolerances to enjoy the dish too.
Tips for vegans and vegetarians
Liver dumplings are by their very nature a dish built around animal products, which makes a fully vegan version difficult to achieve. A vegetarian alternative is possible, however, by replacing the liver with mushrooms or a medley of different vegetables. The remaining ingredients, such as the bread rolls and eggs, stay the same. For a vegan take, reach for egg replacers and plant-based milk alternatives instead.
More tips and tricks
To make your liver dumplings even tastier, feel free to add various herbs and spices to suit your own palate. Pan-frying the dumplings before serving also gives them a particularly delicious crust. If you would like to prepare larger batches, the dumplings freeze well. When you need them, simply warm them through gently in a water bath and enjoy.
Adapting the recipe to your taste
The recipe for liver dumplings is easy to tailor to individual preferences. If you like things on the spicier side, you can add a pinch of nutmeg or a hint of garlic. For a lighter version, leave out the eggs and use a little more milk instead to bind the mixture. Do experiment freely with different herbs and spices until you find the perfect version for you.
Ingredient substitutions
If you do not have beef liver to hand, pork or poultry liver works just as well. Should fresh liver be hard to come by, frozen pieces of liver make a fine stand-in. Instead of bread rolls, you can also use stale bread or breadcrumbs, much as you might when making Sausage Dumplings. There is plenty of room for creativity with the seasonings and herbs as well — use whatever tastes best to you.
Drink pairing ideas
Liver dumplings pair traditionally with hearty drinks such as a robust Austrian beer or a dry white wine. A full-bodied red wine can also work beautifully alongside them. For an alcohol-free option, apple juice or sparkling water both sit comfortably with the flavours of the dish without getting in the way. Experiment a little to find your own personal favourite pairing.
Serving and presentation ideas
Serve the liver dumplings on an attractive plate and garnish them with freshly chopped parsley for a welcome splash of colour. A small salad of fresh ingredients or a rich beef broth makes a fine accompaniment, much like the comforting Liver Dumpling Soup. A decorative basket of crusty bread rounds the meal off nicely. Take care with the arrangement on the plate so the dish pleases the eye as much as the palate.
A bit of history
Liver dumplings have a long tradition in Austrian cooking and have been prepared there for centuries. They were originally a dish of the poorer classes, as the ingredients were inexpensive and readily available. Over time, however, they grew into a culinary classic that no traditional inn or festive occasion would be without. Today liver dumplings are a symbol of hearty Austrian fare, much like the celebrated Wiener Schnitzel, and enjoy a good deal of international recognition.
More recipe ideas
Summary: Liver Dumplings
Liver dumplings are a delicious and deeply traditional dish of Austrian cuisine. With just a handful of ingredients they are simple to prepare and offer a thoroughly hearty pleasure. Whether served in their classic form or in one of the alternative variations, liver dumplings are always a highlight. Give our recipe a try and let yourself be won over by this Austrian national dish.
