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Semmelknödel mit Pfifferlingsauce auf einem weißen Untergrund von oben fotografiert

Dumplings with chanterelles

Soft Southtyrolean dumplings (Knödel) with creamy chanterelle-sauce – this is one of Southtyrol's most famous late summer dishes!
Rezept drucken Pin
Vorbereitungszeit 15 Minuten
Koch- und Backzeit 20 Minuten
Gesamtzeit 35 Minuten
Portionen: 4

Utensilien

  • Knife
  • Chopping Board
  • Bowl
  • Pot
  • Pan

Zutaten
  

For the dumplings:

  • 500 g bread from the day before
  • 4 eggs
  • 100 ml milk
  • salt
  • pepper

For the chanterelle-sauce:

  • 1 onion
  • 1 tbsp butter
  • 300 g chanterelles
  • 200 ml cream
  • salt
  • pepper
  • parsley for serving

Zubereitung
 

  • Cut the bread into small cubes to make the dumplings. Add eggs, milk, salt and pepper and knead to a dough. Shape the dumplings with wet hands and either steam them for 20 minutes or cook them in salted water for 15 minutes.
  • In the meantime, prepare the sauce. Chop onion and fry it in butter. Add chanterelles, cream and let it simmer for approx. 10 minutes. Season with salt and pepper. Serve the dumplings with the sauce and chopped parsley on top.

Tipps

If you have some chanterelles left, pickle them! By making pickled chanterelles you can enjoy them all year long.