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Meat, Northern, Eastern and Western France

Lewerknepfle with mashed potatoes

Lewerknepfle are Alsatian liver dumplings, poached in broth and topped with onions melted in butter, served with mashed potatoes. This recipe serves 4, takes 65 minutes, and ranks as medium difficulty, costing about €2.30 per serving. Success comes down to finely chopping the liver and cooking the onions low and slow until golden without burning.

Alsatian liver dumplings, poached and topped with melted onions, served with good mashed potatoes. A classic from grandma's kitchen.

Lewerknepfle with mashed potatoes
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.30
Calories per person
590 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Liver blended with soaked bread and eggs turns into a soft paste that, once poached, becomes a tender dumpling with a hint of nutmeg. The onions melted in butter add a sweet softness that tames the strong taste of the liver, and the mashed potatoes soak it all up like a real grandmother's dish.

This is a winter dish that takes a bit of kitchen time, between poaching the dumplings and slowly cooking the onions, though none of it is actually difficult. Plan it for a quiet Sunday or an evening when you're craving an old regional dish, whether you're cooking for family or for friends curious about Alsatian cooking.

The ingredients

4 people

Butcher

  • Pork liver 300 g

Bakery

  • Stale bread 200 g

Dairy

  • Milk 15 cl
  • Eggs 2
  • Butter 50 g

Fruits and vegetables

  • Onion 3
  • Parsley 5 sprigs
  • Potatoes 1 kg

Pantry

  • Flouroften in the pantry 2 tbsp
  • Beef brothoften in the pantry 1 l
  • Nutmegoften in the pantry 1 pinch
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Soak the bread in hot milk, then press it out.

    The drier the bread, the better it soaks up the milk.

  2. Blend the liver with one onion, the parsley, then add the bread, eggs, flour, nutmeg, salt and pepper.

    A pinch of nutmeg balances out the liver's flavor.

  3. Shape dumplings using two spoons and poach them in gently simmering broth. 15 min

    Dip the spoons in the broth so the paste slides off easily.

  4. Melt two sliced onions in butter until golden. 20 min

    Cook them over low heat so they caramelize without burning.

  5. Mash the cooked potatoes with a little broth and serve the dumplings topped with the melted onions. 25 min

    A bit of broth in the mash makes it lighter.

Our tips to get it right

  • Soak the bread well in hot milk before pressing it out, bread that's too dry will give you dense dumplings.
  • To check the dumplings are cooked through, cut the first one in half, the inside should be firm and even, with no pink spots.
  • Save the poaching broth, it works both for finishing the melted onions and for loosening up the mashed potatoes.

The variations

  • Swap the pork liver for veal liver for a milder, finer taste.
  • Add a splash of vinegar to the melted onions at the end of cooking for a touch of acidity that cuts through the liver.
  • For kids who prefer it milder, serve a smaller portion of dumplings with extra mashed potatoes and onions.

What to serve it with

  • A sharply dressed green salad
  • A glass of Alsatian riesling
  • Pickles for a tangy contrast

Storage

The dumplings keep for 2 days in the refrigerator in a closed container, stored separately from the mashed potatoes. They freeze well once poached and cooled, then reheat gently in a bit of broth. The mashed potatoes don't freeze as well, it's better to make them fresh.

Questions about this dish

Can you make the dumplings ahead of time?

Yes, you can poach the dumplings a day ahead and keep them in the refrigerator in their broth. Reheat them gently in that same broth before serving so they don't dry out.

Can you use a different liver instead of pork liver?

Veal liver works very well and gives a milder taste. Chicken liver also works, but makes a slightly looser paste, so watch it closely while cooking.

Why do my dumplings fall apart while poaching?

This usually means the paste needs more binding, check your bread and egg quantities. Poaching too hard also breaks them apart, the broth should barely simmer, never boil hard.

How do you know the liver is chopped finely enough?

The paste should be smooth with no visible chunks, under chopped liver gives grainy dumplings. A good spin in a blender is enough, no need to chop by hand with a knife.

How long does it take to make Alsatian liver dumplings with mashed potatoes?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in Alsatian liver dumplings with mashed potatoes?

About 590 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does Alsatian liver dumplings with mashed potatoes cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

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