Not much to the eye of the casual observer, this Bavarian classic has a lot to offer. It is almost vegetarian if you exclude the bacon (which is rather untypical for Bavarian cuisine), it is relatively easy to prepare, inexpensive and it tastes great. On the downside, at 995 kcal per serving, it does not the most common diet regimens and unless you are expecting a hard winter and a failing central heating, I would advise against serving it every other day. And that is exactly what you will want to do once you have tried it. Be careful, it only takes one serving to get hooked. There is something to be said, for dumplings in creamy mushroom sauce. This meal is usually a winner at any dinner table and kids love it, too. Just don’t expect that you will have the desire to eat again for quite some time.
I have modified the classic only slightly. Why change a winner?
Serves: 4 Difficulty: Easy Preparation time: 60 minutes
- 600 g (21.2 oz, 1.3 lb) Mixed Mushrooms
- 1 Medium Red Onion (finely chopped
- 1 Medium Regular Onions (finely chopped)
- 1 Clove of Garlic
- 1 TBS Clarified Butter
- 1 TBS Flour
- 80 g (3 oz) Bacon Bits
- Zests of one Organic Lemon
- 50 g (1.8 oz) Parmesan Cheese (grated)
- 1 TBS Fresh Oregano
- 1 TBS Olive Oil
- 80g (3 oz) Butter
- Salt, Pepper
- 100ml (3.5 fl oz) Chicken Stock
- 200 g (7 oz) Cream
- 300 g (11 oz) German Pretzels (if you can’t get them, substitute with 300 French Croutons)
- 250ml (8.5 fl oz) Milk
- 2 Whole Eggs, 1 Egg Yolk
- Salt, Pepper
- Freshly Ground Nutmeg
- 2 TBS Fresh Parsley (finely chopped)
- 2 TBS Chives (finely chopped)
For the dumplings, finely chop 300g (11 oz) of German Lye Pretzels (consider the use of an electric grinder). If you cannot get the Lye Pretzels substitute with French Croutons. Place ground Pretzle bits in a large mixing bowl.
Finley chop one medium red onion. With 1 TBS of clarified butter glaze the onions in a pan. Heat 250ml (8.5 fl oz) of milk (but do not boil). Mix two whole eggs and one egg yolk.
Add warm milk, eggs mixture, finely chopped parsley and chives to the Pretzels. Season with salt pepper and freshly ground nutmeg. Mix well until you have an even dough. Let the dough rest for 20 minutes, than mix again. With wet hands form dumplings about 4-5 cm in diameter (slightly smaller than a tennis ball). Place into softly boiling salt water and very gently cook for 20 minutes, then remove from salt water and set aside.
Tip: Should the dough be too moist so it is difficult to form dumplings, gradually add some finely ground bread meal to it until you have the right consistency.
Clean the mushrooms and cut into fine slices (leave very small mushrooms as they are).
Peel one medium onion and 1 clove of garlic and finely chop both. Grate 50g parmesan cheese. Using a lemon zester, remove lemon zests from 1 organic lemon.
For the oregano butter, heat 1 TBS of olive oil and 80g (3 oz) of butter, add 1 TBS chopped, fresh oregano and fry the dumplings from all sides for 8 minutes in the oregano butter.
For the mushroom sauce, melt 1 TBS of clarified butter in a separate frying pan and fry 80g (3 oz) bacon bits, chopped onion, garlic and mushrooms for about 3-4 minutes. Using a sieve, dust with 1 TBS flour. Add 100ml (3.5 fl oz) chicken stock and bring to a boil. Reduce heat and add 200g (7 oz) of cream and let simmer for 1 minute. Stir in cheese and season with salt and pepper.
Place dumplings on a plate, add mushroom sauce. Sprinkle a little oregano butter, lemon zest and some fresh parsley over the plate and serve warm.