Serviettenknödel - Napkin Dumplings

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and is often less expensive.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more readily available and less costly.

bread rolls

🥗Healthier: whole grain bread

💰Cheaper: stale bread

Stale bread can be repurposed and is often less expensive.

Cut bread rolls into small cubes and let them dry overnight.

Heat milk in a saucepan until warm but not boiling.

Whisk eggs in a bowl and stir in the warm milk.

Melt butter in a skillet over medium heat and sauté chopped onions until translucent, about 3-4 minutes.

Mix bread cubes with the milk and egg mixture, then add sautéed onions, chopped parsley, salt, and pepper.

Knead the mixture until well combined, then form it into a log shape.

Wrap the log in a clean kitchen towel, twisting the ends to secure it tightly.

Bring a large pot of salted water to a boil and gently add the wrapped dumpling.

Cook the dumpling for about 20-25 minutes, turning occasionally to ensure even cooking.

Remove the dumpling from the water and let it rest for a few minutes before unwrapping.

Slice the dumpling into rounds and set aside.

In a skillet, sauté sliced mushrooms in butter until golden brown, about 5-7 minutes.

Add minced garlic and cook for an additional minute.

Pour in heavy cream and vegetable broth, stirring to combine, and simmer until thickened, about 5 minutes.

Season the sauce with salt, pepper, and nutmeg to taste.

Serve the sliced dumplings topped with the mushroom cream sauce.

Cooking Techniques

Spice Level:

Allergens