Dumplings in Mushroom Broth
Warm, cozy, a comfort food for the winter season.
This is a humble dish from Southern Germany, originally consisting simply of balls of stale bread cubes bound together with milk or water and eggs, following the best tradition of reusing leftovers.
We do not know what ingredients were used to make the dumplings back then.
However, we know that today they are a very renowned dish, widespread throughout Germany, Austria, Switzerland, Poland, the Czech Republic, and Slovakia.
In Italy, dumplings in mushroom broth are very consumed in our regions like Veneto and Friuli, especially in the northern mountainous areas, particularly in an excellent beef broth with strips.
Today I present them to you with a creamy mushroom-based vegetable broth, which will add a touch of elegance to your holiday dinner.
Recipes thought for you:
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
- Energy 667.84 (Kcal)
- Carbohydrates 52.98 (g) of which sugars 6.29 (g)
- Proteins 30.79 (g)
- Fat 38.16 (g) of which saturated 21.44 (g)of which unsaturated 15.19 (g)
- Fibers 4.57 (g)
- Sodium 1,116.91 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Let’s do the shopping
- 10.5 oz stale bread (only the white part)
- 5.25 oz diced speck
- 1 bunch chopped parsley
- 3.5 oz butter
- 1 onion
- 2 eggs
- 0.42 cup milk
- 2.8 oz Parmesan
- to taste salt
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 tomato
- 7 oz mushrooms
- as needed water
- 2 tsp bouillon cube (vegetable)
Dumplings in Mushroom Broth
Tools
Here’s what we need to do
- 1 Pot
- 1 Bowl
- 1 Immersion blender
Steps
To make
Let’s start with the vegetables that you need to clean, wash, and cut.
In a pot, put all the vegetables, along with homemade vegetable bouillon, cover with water and bring to a boil
cook for about 30 minutes and in the meantime, you can prepare the dumplings.
Cut the stale bread into small pieces.
transfer to a bowl, and pour 100 ml of milk, let it soak, while you proceed with the recipe.
In a pan, melt 100 grams of butter, add a chopped onion, and sauté until golden brown
add it to the bread soaked in milk.
and blend everything together.
Then, cut the speck into pieces and chop the parsley.
and add them to the mixture along with 2 eggs, salt, and pepper, and a little bit of flour, and knead.
For the amount of flour, I judged by eye, that is, based on how much the dough required.
Once the dough is firm, form dumplings about 1 inch in diameter, then flour them externally.
This will make the broth creamier
At this point, blend the mushroom broth with an immersion blender
and bring it back to a boil.
immerse the dumplings which must cook for about 3 minutes
And here are the dumplings in mushroom broth ready.
Storage
Dumplings in mushroom broth: the broth and dumplings must be stored separately.
You can keep them in the fridge for 3 days and in the freezer for 3 months.
Be careful not to store them together, otherwise, the dumplings will become soggy.
Dumplings in mushroom broth: the broth and dumplings must be stored separately.
You can keep them in the fridge for 3 days and in the freezer for 3 months.
Be careful not to store them together, otherwise, the dumplings will become soggy.
FAQ (Questions and Answers)
Dumplings in Mushroom Broth
Can I use all types of mushrooms?
Yes, all types, even frozen ones.
