German Bread Dumplings with Mushrooms Semmelknödel mit Pilzgemüse
Knödel [ˈknøːdl̩] is German for dumplings. In Germany we have many different kinds of dumplings. Generally they are more common in the south and the Alps and the most typical type are potato dumplings mostly served with meat and cabbage.
The below dumpling recipe is a vegetarian one and the dumplings are made of bread crumps, served with mushrooms in a lemon-parsley sauce. Also a great dish to make use of bread from the day before.
Ingredients
serves 4 people
200 g white bread from the day before (in Deutschland Brötchen vom Vortag)
300 g champignons
2 onions
2 tbsp butter
120 ml milk
2 eggs
30 g fresh parsley
1/2 tsp baking powder
nutmeg
salt & pepper
Method
Dice 200 g bread into small 1 cm cubes and place into a medium large bowl. Make sure you’re not using fresh bread.
Finely dice 1 onion and fry in 2 tbsp butter until golden. Add 120 ml milk and stir well. Pour over the diced buns.
Add 2 eggs, 1/2 tsp baking powder, 30g finely chopped parsley and a pinch of salt, pepper & nutmeg and knead well with your hands until a dough comes together. Let sit for 10 mins.
Meanwhile: Wash and finely cut 300 g mushrooms and 1 onion.
In a skillet heat up a big knob of butter and fry onion until golden. Dust with 3 tbsp flour and let fry for 30 seconds whilst stirring. Stir in 150 ml water, juice of 1/2 lemon and add salt, pepper & nutmeg to taste. Add mushrooms and cook on low heat for 10 minutes.
Meanwhile: Bring some water to boil in a large sauce pan. Wet your hands and form 8 balls (German: Knödel) out of the dough. Add some salt and then the dumplings to the boiling water. Let cook for 2-3 minutes then take the temperature down and let simmer for 20 minutes.
Carefully take the dumplings out, let drain and serve with the mushroom sauce. Garnish with parsley.
Guten Appetit! (“Enjoy your meal” in German)
