Today we present a delicious side dish: German bread dumplings with a chanterelle sauce. These light, flavorful dumplings—known in German as Semmelknödel—pair wonderfully with steak, pot roast or schnitzel, making them an excellent choice for a festive menu or a comforting family dinner.
Chanterelle mushrooms, called Pfifferlinge in German, are prized for their fruity, apricot-like aroma and a mild, peppery finish. They are frequently used in European cuisine for creamy, aromatic sauces. When available, use fresh chanterelles from a farmers market or reputable grocer; if fresh ones are not an option, dried chanterelles reconstituted according to package instructions can also produce a rich, satisfying sauce.
Ingredients — German Bread Dumplings and Chanterelle Sauce
For the chanterelle sauce
6 oz chanterelles, fresh or a mix of chanterelles and white button mushrooms (about 6–7 medium mushrooms) — or dried chanterelles rehydrated
1 small onion, finely chopped
1 tsp butter
1 tbsp all-purpose flour
250 ml cold vegetable broth
1 cup heavy cream, divided
1 tsp fresh parsley, chopped
1 egg yolk
Salt, freshly ground black pepper and a pinch of nutmeg to taste
For the Semmelknödel (German bread dumplings)
6–7 German-style rolls (about 350 g), preferably 1–2 days old and not crusty
2 eggs
1 tsp butter
2 tbsp parsley, chopped
300 ml warm milk
Salt and pepper to taste
Optional: up to 1/2 cup fine dry breadcrumbs to adjust texture
Cooking Instructions — German Bread Dumplings
Prepare the bread dumpling mixture
Warm the milk until just lukewarm. Cut the rolls into small cubes and place them in a mixing bowl. Chop the parsley finely. Pour the warm milk over the bread cubes, cover the bowl and let them soak for about 10 minutes so the bread absorbs the milk evenly.
While the bread soaks, lightly sauté half of the chopped onion in a teaspoon of butter until soft, then stir in the chopped parsley and let cool slightly. Beat the eggs with a pinch of salt, pepper and a touch of nutmeg, then fold them into the soaked bread along with the sautéed onion and parsley. Mix gently until the mixture is combined but not overworked; over-kneading will make the dumplings dense. If the dough feels too wet, add up to 1/2 cup of fine dry breadcrumbs to reach a firm but tender consistency.
With damp hands, form the mixture into dumplings about the size of a tennis ball. Bring a large pot of salted water to a gentle boil. Carefully place the dumplings in the simmering water, reduce heat slightly so the water is at a steady simmer, and cook for 15–20 minutes. The dumplings will float when they are done. Remove with a slotted spoon and keep warm while you prepare the sauce.
Prepare the chanterelle sauce
Clean the chanterelles thoroughly by brushing or quickly rinsing them and patting dry. If using dried chanterelles, rehydrate them following package directions and reserve the soaking liquid to flavor the broth if desired.
Melt the butter in a skillet over medium heat and sauté the chanterelles briefly for 2 minutes, then transfer them to a plate. In the same pan, sauté the remaining chopped onion until translucent. Sprinkle the flour over the onions and stir to form a light roux. Gradually whisk in the cold vegetable broth until the mixture comes to a gentle boil and thickens; if needed, dissolve a little extra flour or cornstarch in cold water and whisk in to reach the desired consistency.
Stir in half of the cream, return the sautéed mushrooms to the pan, add chopped parsley and season with salt, pepper and a pinch of nutmeg. Let the sauce simmer gently for about 5 minutes to meld flavors. To finish, whisk the remaining cream together with the egg yolk and temper this mixture by adding a small spoonful of the hot sauce, then stir it back into the pan. Heat gently without boiling to avoid scrambling the egg yolk; adjust seasoning to taste.
Serve the Semmelknödel hot and spoon the chanterelle cream sauce generously over them. These bread dumplings and creamy mushroom sauce are an elegant, comforting accompaniment to roasted or pan-seared meats and make a memorable centerpiece for a special meal.
