Seems like people mainly eat liver dumplings in soup or with fried onions. I want to try making it with an extra starch, some kind of crepe? Though this cookbook recommends fried liver with lemon, fried cornmeal cakes or fried tomato.
I still think a really think actually dutch-style crepe, delicate but crispy, would be really good with a giant dense soupy liver dumpling, along with kraut or some other acidic veggie combination. what do you think? anybody have any german liver dumpling insight?