Semmelknödel mit Pilzrahmsoße (bread dumplings with creamy mushroom sauce)

Semmelknödel is the emblem of Bavarian and Austrian cooking: a spiced dumpling kneaded from stale bread rolls, which absorbs sauce perfectly. With creamy mushroom sauce it makes a complete vegetarian dish on its own. It is also a great way to use up leftover bread.

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Method

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1. Pour the lukewarm milk over the bread cubes and let stand for 15 minutes. ⏱ Timer: 15 min
2. Fry the onion in butter until translucent and mix it into the bread with the eggs, parsley, salt, pepper and nutmeg; knead until it holds together.
3. With wet hands, shape 8 dumplings and place them into gently simmering salted water.
4. Cook over low heat, uncovered, for 15-20 minutes (it must not boil), until they float. ⏱ Timer: 15 min
5. For the sauce, melt the butter, fry the onion and garlic, then the mushrooms over high heat until browned.
6. Pour in the stock and cream and boil for 5-6 minutes until thick; season with lemon juice, salt and pepper. ⏱ Timer: 5 min
7. Put the dumplings on plates, pour the mushroom sauce over and sprinkle with parsley.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Let the rolls dry for a day or two, so the dumplings do not fall apart when cooked.
• Water for cooking should only barely simmer, as vigorously boiling water breaks the dumplings apart.
• Cook a test dumpling first; if it falls apart, add a little more breadcrumbs.

Frequently asked questions

What is the difference between Knödel and nokedli?

A Knödel is a larger round dumpling, nokedli are small pieces of dough; Semmelknödel are made of bread rolls, Kartoffelknödel of potato.

Can leftovers be used the next day?

Yes, sliced and fried in butter or with egg (Knödelgröstl) they are excellent.

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