German Bread Dumplings with Kale and Mushroom sauce
German style bread dumplings made with sauteed tuscan kale and served with a mushroom sauce. Ideal comfort food for rainy days.
Ingredients
for the dumplings
- 400 g Bread use any leftover bread, I used rye bread and brioche
- 150 ml milk
- 50 g parmesan grated
- 30 g pine seeds can be replaced with walnuts
- ½ brown onion
- 200 g tuscan kale
- 3 eggs
- Nutmeg, salt, pepper, olive oil for the dumplings
for the mushroom sauce
- 500 g seasonal mushrooms
- 1 small brown onion cut into brunoise
- 2 garlic cloves chopped
- ½ lemon
- 300 ml cream
- salt, pepper, olive oil for the mushrooms
Instructions
For the Dumplings
- Cut the bread in cubes and place in a large bowl. Cut ½ an onion into brunoise (small dices) and sweat in a hot pan with olive oil.
- When the onions start to brown, add milk and grate some nutmeg over it. Adjust the amount of nutmerg to suit your taste. Add salt and bring to a boil.
- Remove the milk from the heat and pour over the bread. Add eggs, chopped pine seeds and mix together.
- Chop the kale (i kept it chunky but realized its better to chop it fine) and saute in olive oil over high heat. Season with salt and pepper and cook for another 2-3 minutes.
- Add the kale and grated parmesan to the bread mixture. Mix thoroughly before covering it with a kitchen towel and leaving it to rest for 30 minutes.
- Bring a pot of salted water to boil and then reduce to medium heat. Meanwhile take a bit of the dough and roll it into a meatball size ball. Test one before rolling all the Dumplings. Use a slotted spoon to gently place one Dumpling in the cooking water. If it holds its shape, then make more even sized balls (recipe should give you 10 to 12 Dumplings) and cook in the same simmering water. When the Dumplings float on the top, let them sit in the water for another 5 minutes before taking them out with a slotted spoon.
For the Mushroom Sauce
- Cut the mushrooms in even quarters. Heat a heavy bottom pan with olive oil. Add the mushrooms and sautee until brown. Then add onion brunoise, chopped garlic, season with salt and pepper and sautee for another 2 minutes
- Add the cream and reduce to ⅔. Finish with a splash of lemon.
- Place the finished mushroom ragout in a bowl and add the dumplings on the top.
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