The dumplings or Knödel from the German “knot” are a first course from German, Austrian, and South Tyrolean cuisine consisting of a large stale bread ball.
Known for being tasty and flavorful, served in broth or with melted butter, dumplings are ideal during cold winter days or after a nice ski descent in some chalet.
After showing you the CHEESE DUMPLINGS and the SPECK DUMPLINGS IN BROTH, today I want to show you how to prepare these delicious dumplings with mushrooms, served dry with melted butter and chives. A true delicacy!
Again, I recommend trying the recipe and, as always, I’m looking forward to your feedback on my Instagram profile @isaporidicasa.
- Difficulty: Easy
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian Regional
- Seasonality: All Seasons
Ingredients
- 12.3 oz stale bread
- 8.8 oz mixed mushrooms
- 2/3 cup milk
- 2 tbsp butter
- 3 eggs
- 3.5 oz semi-aged cheese
- 1 clove garlic
- 1 tbsp chopped parsley
- 2 tbsp extra virgin olive oil
- salt
- pepper
- 1 tbsp flour
- 1.4 oz Grana Padano PDO
- 2.8 oz butter
- 2.1 oz grated Grana Padano
- 1 bunch chives
Tools
- Bowl
- Saucepan
- Frying pan
Preparation of Dumplings with Mushrooms
First, clean the mushrooms and slice them. Put them in a pan with the clove of garlic in its skin, a drizzle of oil.
Cook until tender, at the end adjust with salt, pepper, and freshly chopped parsley. Remove the garlic clove, let it cool, and then chop coarsely.
Cut the bread into very small cubes and place it in the bowl
Soak the bread with milk, melted butter brought to room temperature, and cracked eggs. Mix until you get a soft, not too mushy mixture. Adjust with salt and pepper
Add the chopped mushrooms, the parsley, the grated Grana Padano, the cheese cut into very small cubes, and the flour.
Work the mixture with your hands and form a compact mixture. Let it rest for 30 minutes in the bowl covered with a dishcloth. If the mixture is too soft, you can add breadcrumbs until the desired consistency is achieved.
While the mixture rests, melt the butter with the minced chives in the pan
With wet hands, form 8 balls. Roll each dumpling in the flour
Arrange them on the floured tray until they are all ready
Cook the dumplings in plenty of salted water for 13-15 minutes
Remove the dumplings with a slotted spoon and arrange them on a plate, drizzle with melted butter, grated cheese, and chives. Serve the dumplings with mushrooms immediately, well hot. Or you can place them in the pan with melted butter and heat them up for a minute over medium heat without stirring, just moving the pan. Enjoy your meal!
