Lewerknepfle: the recipe for Alsatian liver dumplings

Lewerknepfle (or leverknepfle, “little liver dumplings” in Alsatian) are a great classic of Alsatian home cooking. These dumplings of pork liver, bread, onion and parsley, poached and served piping hot, are a childhood memory for many Alsatians.

History of the dish

Lewerknepfle belong to the large family of knepfle, the dumplings and small noodles found on both sides of the Rhine. A thrifty dish typical of peasant cooking, they made good use of pork liver and stale bread. In French they are usually called “quenelles de foie” (liver quenelles), even though they are not quenelles in the Lyon sense of the word. They are traditionally served with potatoes and a green salad.

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Ingredients for 4 people

Prep: 30 minutes – Resting: 30 minutes – Cooking: about 15 minutes

• 500 g pork liver
• 150 g stale bread
• 150 ml milk
• 100 g smoked bacon (optional)
• 2 onions
• 1 garlic clove
• 2 eggs
• About 60 g flour
• 1 small bunch of flat-leaf parsley
• Salt, pepper, 1 pinch of nutmeg
• 40 g butter

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Step by step

1. Cut the bread into pieces and soak it in the lukewarm milk, then squeeze it out.
2. Peel and finely chop one onion; soften it gently in a knob of butter with the bacon cut into small dice, without letting it colour too much. Leave to cool slightly.
3. Remove any veins from the liver, then mince it finely (in a mincer or food processor) with the squeezed bread, the onion and bacon, the garlic and the parsley.
4. Transfer to a bowl and add the eggs, flour, salt, pepper and nutmeg. Mix: the mixture should be soft but firm enough to hold its shape. Add a little more flour if it is too runny. Leave to rest in the fridge for 30 minutes.
5. Bring a large pan of salted water (or stock) to a gentle simmer.
6. Shape the dumplings using two tablespoons dipped in hot water and slide them into the simmering water. Don’t crowd them.
7. Poach without boiling: the dumplings rise to the surface after a few minutes; cook for another 8 to 10 minutes so they are cooked through.
8. Meanwhile, fry the second onion, sliced, in the remaining butter until golden.
9. Lift out the lewerknepfle with a slotted spoon, top with the golden onions and butter and serve immediately.

Which wine goes with lewerknepfle?

A light Alsace Pinot Noir, served slightly chilled, goes very well with the strong flavour of liver. If you prefer white, choose a simple, refreshing Sylvaner or Pinot Blanc.

Variations and side dishes

• Serve lewerknepfle with sautéed potatoes, mash or potato salad, and a green salad.
• Some families poach them in meat stock and serve them in the broth.
• Some of the pork liver can be replaced with calf’s liver for a milder flavour.

Chef’s tips

• Poach a test dumpling first: if it falls apart, add a little flour or breadcrumbs to the mixture.
• The water should simmer, not boil hard, or the dumplings may break up.
• Leftover lewerknepfle reheat very well, fried in a little butter.

Want to taste this speciality on the spot? Read our tips on where to eat in Alsace.

Lucas

Hi, I’m Lucas! My heart beats for the pleasures of the table, and here in Alsace, I’m in paradise. Whether it’s a glass of Riesling shared with friends, a hearty sauerkraut dish, or a culinary adventure around a blueberry tart, I live every meal like a celebration. My goal? To make you hungry with articles that highlight our local producers, talented chefs, and delicious specialties. But beware, I don’t just eat (well, almost): I also offer itineraries to explore our vineyards and gourmet markets.

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