Dinner · 60 min · german

Semmelknödel mit Pilzsoße

This is the kind of German dinner you’ll make on repeat — stale bread rolls and warm milk, 60 minutes, big payoff. The macros do the talking: 22g protein, 58g carbs, and 41g fat in every 680-calorie serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 360 g Stale bread rolls
• 1.5 cups Warm milk
• 3 Eggs
• 1 Yellow onion
• 0.5 cup Fresh parsley
• 1 lb Mixed mushrooms
• 1 cup Heavy cream
• 3 tbsp Butter

Steps

1. Cube the stale rolls and pour the warm milk over; let them soak 15 minutes until soft but not mushy. Day-old bread is essential — fresh bread turns to paste.
2. Sauté the diced onion in butter, then mix with the soaked bread, eggs, parsley, salt, pepper, and a grating of nutmeg. Form 8 firm dumplings with wet hands.
3. Simmer gently in salted water 15 to 18 minutes — a rolling boil will tear them apart. They’re done when they float and feel set.
4. Meanwhile, sear the mushrooms hard in butter, add a splash of broth and the cream, and reduce to a sauce.
5. Serve two dumplings per plate under a ladle of mushroom sauce. The dumpling’s job is to soak up sauce, and it was born for exactly this.

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