Typically German: Bread Dumplings With Creamy Mushroom Sauce | Cook It Like A German

We’re back with more from “Cook it like a German”. Today, as in every episode, our food expert Felicitas Then will be preparing a typical German dish - with a guest who didn’t grow up in Germany. That makes everything more interesting - lentil soup, pretzels, schnitzel with green sauce? No problem for Felicitas Then. This time, she’s making traditional bread dumplings with a creamy mushroom sauce as Chiponda Chimbelu from Zambia peers over her shoulder.
#CookItLikeAGerman #DWEuromaxx #DWFood
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Report: Felicitas Then / Dorothee Grüner
Camera: Marco Borowski / Sören Linke
Edit: Sören Linke
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RECIPE : Bread dumplings with creamy mushroom sauce
Ingredients for 4 people:
Wheat rolls or pretzels
around 250 ml milk
1 onion, finely chopped
3 tablespoons butter
3 eggs
nutmeg
1 bunch flat leaf parsley, finely chopped
salt
black pepper, freshly ground
breadcrumbs
80 g streaky bacon
400 g mixed mushrooms, e.g. brown mushrooms and king trumpet mushrooms
1 shallot
60 ml white wine
200 ml vegetable broth
300 g creme fraiche
½ organic lemon
1 pinch of sugar
1 pinch of chili
1 teaspoon cornstarch, dissolved in water
1 tablespoon chopped chives
To make the dumplings, cut the (previous day’s) wheat rolls or pretzels into small pieces. Sauté the onion in 1 tablespoon of butter and then add the milk.
Pour over the dumpling bread, then add half of the chopped parsley and the eggs.
Cover and let stand for 10 minutes. Season with salt, pepper and nutmeg. Knead the dough well and, if necessary bind them with some breadcrumbs. Then form about 8 equal-sized dumplings. Boil them for about 20 minutes in plenty of salted water.
To make the sauce, first clean the mushrooms. Finely chop the shallots. Then melt 2 tablespoons of butter in a pan. First fry the bacon in the pan for 5 minutes, then add the mushrooms and fry them lightly for 5 minutes as well, and finally add the shallots for another 5 minutes. Season with salt and pepper. Then deglaze everything with white wine and fill up with broth and creme fraiche. Season the sauce with salt, pepper, lemon zest and juice and a pinch of sugar and chili. Finally, bind with a little cornstarch. Pour some sauce on the dumplings and sprinkle the parsley and chives on top.
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[@myselfalex]

Felicitas with your love of lemon and not afraid of spicing up, literally, the German classics, wish I could learn to cook some with you! Best thing ever is having a lemon tree in my yard for fresh lemons any time.

[@DWFood]

The availability of fresh lemons sounds wonderful! Thanks for the love 🍋👩‍🍳

[@DWFood]

This is an updated version of the video. Hope you enjoy it! You can find the recipe in the video description. 🙂

[@coloradomountain]

I made this recipe for lunch today. I used about 300 gm of old dinner rolls and about 60gm of bread crumbs at end, the dumplings worked out as in the video.

[@cryptosamie4873]

I love, love, love bread dumplings and the mushroom sauce looks fabulous - I love mushrooms also. Can't wait to try this recipe. Hard to find such delicious rolls in California.

[@DWFood]

Hope you enjoy 😋

[@RoeGi1337]

Americans have no bread culture

[@thelegion_within]

looks good! is that pan still bent? lol

[@MissBevsta]

Can wholemeal bread be used to make dumplings or does it have to be white bread ??

[@EzekielDeLaCroix]

Dumplings?

[@michaelbruchas6663]

The audio is of poor quality….

[@jeffforbess6802]

Well done. Do Germans go mushroom hunting like Russians do? Is it a thing?

[@DWFood]

Yes they do!