Dumplings with Mushrooms for a Vegetarian Winter Feast

/ December 12, 2014

After the excesses of the last weeks, it is time to take a step back and cook up something simple. Sometimes the simple things are the best, like these dumplings, made from leftover bread. Together with a few fresh mushrooms and cream you have an impressive vegetarian feast.Semmelknödel 2

I used a mix of fresh button mushrooms and chestnut mushrooms, but chanterelle and porcini would be lovely, too! If you are using dried mushrooms, soak them as directed; I would mix them with fresh mushrooms for a better texture.

Semmelknödel mushroomsI made these Weckknödel (bread dumplings) recently as a side dish for my roast goose – together with red cabbage they are the traditional dinner for St Martin’s in my part of Germany. An ideal way to use up bread from the day before, they are delicious enough as a dish in their own right. If you’re a vegetarian with fond memories of turkey stuffing, this recipe is for you.

Bread Dumplings with Mushrooms (serves 4)

Dumplings:

  • 250g stale white bread (baguette or rolls; sliced bread is too soft)
  • 1/2 pint warm milk
  • 2/3 eggs
  • fresh nutmeg
  • 1 small onion, finely diced
  • some vegetable oil
  • 1/2 bunch of parsley (traditionally the curly variety), finely cut
  • salt, pepper, to taste

Mushroom Sauce:

  • 500g fresh mushrooms, sliced
  • 1/2 lemon, drizzled over the freshly cut mushrooms
  • 1 onion, finely diced
  • 1/2 bunch of parsley, finely cut
  • 2 tbs butter
  • 200ml single cream
  • salt, pepper

Remove the crust from the bread with a grater and set aside – you might need the additional crumbs if your dumplings are too soft. Cut the bread into thin slices and soak it in the warm milk.

Semmelknödel removing crustBring a large pot of water to boil, then add salt.

For the dumpling mix, soften the onions in a large frying pan, using vegetable oil. Add the parsley and give it a stir or two. Add it to the bread mix.

Using the same frying pan (unless you really love washing up!) to soften the second onion, using the butter. Add the mushrooms – you might want to fry them in portions to ensure they are all nicely browned. Add half of the remaining parsley, give it a good stir or two, then add the cream. Season with salt, pepper and any remaining lemon juice and simmer at a low heat.Mushroom sauce

To finish off your dumplings, add the nutmeg, the eggs and knead it using your hands. Season generously with salt and pepper.

Semmelknödel mixTry and form a dumpling, pressing it quite hard. Drop this test-dumpling into the boiling water to check if it retains its shape:  if it disintegrates, add some of the breadcrumbs that were left from the crust into the mix to make a firmer dough.

Semmelknödel ready to boil

Form around 14 – 16 dumplings out of the mix and simmer them for 15-20 minutes. They will eventually rise to the top – a clear sign that they are ready!

Serve with the remaining parsley.

Semmelknödel 1

To celebrate my first truly vegetarian dish on this blog, I will bring this along to Angie’s Fiesta Friday at The Novice Gardener: every Friday a bunch of us get together to an impressive celebration of the classic pot-luck party. This week she is assisted by  Margy @La Petite Casserole and Juju @cookingwithauntjuju, two very experienced party-goers, so we are in good hands. Check it out for yourselves: pot-luck has never been more glamorous and impressive than this!

Fiesta Friday Badge Button I party @

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45 thoughts on “Dumplings with Mushrooms for a Vegetarian Winter Feast”

    • I was chatting to a Polish friend today about hunting for fresh mushrooms – they all do it with their families and bring home the most amazing mushrooms. I feel safer in a supermarket, I have to admit … The dumplings are really delicious, we have them as a side dish like you have potatoes and the French eat bread

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  9. Ahhh… the perfect meal to feel all cozy on a cold winter night! The dumplings look delish, and I love that you paired them mushrooms (why do I always make them with chicken?!?!). This is being added to my long list of must-try Ginger recipes!

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  10. You do like your dumplings! I want to make your sauerkraut dumplings but unfortunately mushrooms are not a favorite veggie. I am sure these are good but not for me! Thanks for bringing a different twist on dumplings for all the mushroom lovers 🙂

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  11. I remember my mum never liked dumplings when I was younger so I was put off trying them, but when I have they have been great (I suspect my mum had some less good versions haunting her, as I do with rice pudding and a couple other things!). This looks lovely paired with the mushroom sauce, a nice winter food.

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    • Rice pudding … now you mentioned my nemesis! I was actually sick when I had to eat it in kindergarten – only to bump into my little brother in the bathrooms. We never felt closer 😉
      Give them a try, perhaps with meat and sauce rather than in this hardcore version where they take centre stage!

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    • It’s such a simple dish, really – I make a very similar mushroom sauce with pasta, replacing some of the parsley with basil and, hey presto, I have an Italian dish 😉

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  16. Oh Ginger, how do you even manage to make a plate of dumplings look lovely? What beautiful photos!! Now then, I have access to gluten-free bread rolls, but a question: do you include the crust? Because when you take the crust off a gluten-free roll there’s not much left 😉

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    • There is a lot of overlap as we Germans have been quite heavily influenced by Italian food for centuries! I do like my dumplings, off to make some sweet ones now 😉

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