Pressed Bread Dumplings with Chanterelles & Creamy Sauerkraut | Traditional Austrian Recipe

chanterelle mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream provides a creamy texture with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier while margarine is a budget-friendly alternative.

sauerkraut

🥗Healthier: fermented cabbage

💰Cheaper: pickled cabbage

Pickled cabbage is a cost-effective substitute with similar flavors.

Dice the onion and set it aside.

Chop a bunch of parsley and set it aside.

Cut the cleaned chanterelles into pieces.

Melt butter in a pan, then add the diced onions and sauté until translucent.

Add the chanterelles to the pan and sauté for about 5 to 7 minutes until the water evaporates.

Deglaze the mixture with milk and turn off the stove.

Place bread cubes in a large bowl and pour the hot mushroom mixture over them.

Add the egg, chopped parsley, salt, pepper, margarine, and nutmeg to the bowl.

Coarsely grate mountain cheese and fold it into the mixture.

Mix everything well, preferably by hand, and let it rest for about 10 to 15 minutes.

Put sauerkraut into a pot, rinse if too sour, and season with caraway seeds, salt, pepper, margarine, and bay leaves.

Add water or vegetable broth to the sauerkraut and let it simmer slowly, stirring occasionally.

Knead the dumpling mixture thoroughly again and shape into pressed dumplings using damp hands.

Fry the dumplings in a hot pan with rape seed oil until golden brown on both sides.

Melt lard or butter, stir in flour, and add it to the sauerkraut to thicken it.

Add the cheese rind to the sauerkraut for extra flavor, then remove it before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens