Quick Recipe Version (TL;DR)
Quick Ingredients
- 300 g day-old white rolls (about 6 cups, 1–1.5 cm cubes)
- 250 ml whole milk, warmed
- 40 g unsalted butter, divided (3 tbsp; 1 tbsp for onions, 2 tbsp for ragout)
- 1 small yellow onion (100 g), finely diced
- 2 large eggs
- 3 tbsp chopped flat-leaf parsley
- 1/4 tsp ground nutmeg
- 1 tsp fine sea salt + 1/4 tsp black pepper
- 2 tbsp dry breadcrumbs (only if mixture feels too wet)
- 500 g mixed mushrooms (cremini, button, or wild mix), thickly sliced
- 1 tbsp olive oil
- 2 small shallots, finely minced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves
- 80 ml dry white wine
- 240 ml vegetable or chicken stock
- 180 ml heavy cream
- 1 tsp lemon juice
Do This
- 1) Sweat onion in 1 tbsp butter (5 min). Warm milk.
- 2) Combine bread cubes, warm milk, onions; rest 10 min.
- 3) Mix in eggs, parsley, nutmeg, salt, pepper; add breadcrumbs only if too wet.
- 4) Shape 1 log (25–28 cm). Wrap in parchment then foil; steam over gentle simmer 30 min, rest 5 min.
- 5) Sear mushrooms in butter/oil in two batches (6–8 min) until browned.
- 6) Add shallot, garlic, thyme (1 min). Deglaze wine; reduce. Add stock; reduce by half. Stir in cream; simmer 3–5 min until glossy. Lemon to finish.
- 7) Slice dumpling 1.5–2 cm thick; nap with mushroom cream; garnish with parsley and thyme.
Why You’ll Love This Recipe
- Classic Bavarian comfort: pillowy bread dumpling slices with a velvety, thyme-laced mushroom cream.
- Smart use of day-old rolls—nothing wasted, everything delicious.
- Steamed “Serviettenknödel” shape slices cleanly and serve elegantly.
- Cook-along timing: make the ragout while the dumpling steams for an easy, coordinated finish.
Grocery List
- Produce: Day-old rolls, yellow onion, shallots, garlic, flat-leaf parsley, fresh thyme, mixed mushrooms, lemon.
- Dairy: Whole milk, unsalted butter, heavy cream, eggs.
- Pantry: Olive oil, dry white wine, vegetable or chicken stock, fine sea salt, black pepper, ground nutmeg, breadcrumbs (optional).
Full Ingredients
Semmelknödel (Steamed & Sliced “Serviettenknödel”)
- 300 g day-old white rolls (Kaiser rolls or similar), cut into 1–1.5 cm cubes (about 6 cups)
- 250 ml whole milk, warmed to steaming but not boiling
- 40 g unsalted butter, divided (1 tbsp for onions; reserve remaining 2 tbsp for ragout)
- 1 small yellow onion (100 g), finely diced
- 2 large eggs, lightly beaten
- 3 tbsp finely chopped flat-leaf parsley
- 1/4 tsp ground nutmeg
- 1 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 tbsp dry breadcrumbs, only if mixture feels overly wet
Thyme Mushroom Ragout (Pilzrahm)
- 500 g mixed mushrooms (cremini/button; add chanterelles or oyster if available), thickly sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 small shallots, finely minced
- 2 garlic cloves, minced
- 1 tbsp fresh thyme leaves (plus extra sprigs for garnish)
- 80 ml dry white wine
- 240 ml vegetable or chicken stock
- 180 ml heavy cream
- 1 tsp fresh lemon juice, or to taste
- Fine sea salt and black pepper, to taste
To Serve
- Chopped parsley and thyme leaves for garnish
- Freshly ground black pepper
Step-by-Step Instructions
Step 1: Prep and dry the bread
Cut the day-old rolls into 1–1.5 cm cubes. If they are very soft, dry them: spread on a tray and place in a 120°C oven for 8–10 minutes until just crisped at the edges (do not brown). This ensures the dumpling mixture holds together without becoming gummy.
Step 2: Sweat the aromatics and soak the bread
In a skillet over medium heat, melt 1 tbsp butter. Add the diced onion with a pinch of salt and cook until translucent and sweet, 4–5 minutes. Meanwhile, heat the milk until steaming hot but not boiling.
Place bread cubes in a large bowl. Pour the warm milk over the bread and scatter the cooked onions on top. Gently toss and let stand for 10 minutes to soften.
Step 3: Mix, season, and adjust the dumpling mixture
Add eggs, parsley, nutmeg, 1 tsp salt, and 1/4 tsp pepper to the soaked bread. With clean hands, fold gently until evenly combined, keeping some bread texture. If the mixture feels very wet, sprinkle in 1–2 tbsp dry breadcrumbs to firm it up. It should hold together when pressed but still feel soft and moist.
Step 4: Shape and wrap the Serviettenknödel
Lay a sheet of parchment on the counter (about 40 x 30 cm). Pile the mixture along the long side and shape into a compact log 25–28 cm long and 6–7 cm in diameter. Roll tightly in parchment, folding the long edge under. Wrap again in aluminum foil (or a clean, damp cotton kitchen towel) and twist the ends like a candy wrapper to secure. Tie with kitchen twine if using a towel.
Step 5: Steam the dumpling log
Set up a steamer or a pot fitted with a rack. Add enough water to sit just below the rack and bring to a gentle simmer (around 100°C). Add the wrapped log, cover, and steam at a steady simmer for 30 minutes. Turn once halfway for even cooking. Remove and rest 5 minutes before unwrapping to set the structure.
Step 6: Sear the mushrooms
While the dumpling steams, heat 1 tbsp olive oil and 2 tbsp butter in a wide skillet over medium-high heat. Add half the mushrooms in an even layer; cook undisturbed until well browned on one side, 3–4 minutes, then stir and cook 2–3 minutes more. Season lightly with salt. Transfer to a plate and repeat with remaining mushrooms. Proper browning builds flavor for the sauce.
Step 7: Build the thyme cream sauce (Pilzrahm)
Return all mushrooms to the pan. Add shallots, garlic, and thyme; cook 1 minute until fragrant. Pour in the white wine and scrape up browned bits; reduce by about half, 2–3 minutes. Add the stock and simmer until reduced by half again, 3–5 minutes. Stir in the cream and simmer gently until the sauce coats the back of a spoon, 3–5 minutes. Season to taste with salt, pepper, and 1 tsp lemon juice for brightness. Keep warm on low; avoid boiling once the cream is in to keep it silky.
Step 8: Slice and serve
Unwrap the dumpling and slice into 1.5–2 cm thick rounds with a sharp knife. Arrange on warm plates, slightly overlapping. Spoon the mushroom cream generously over the slices. Finish with chopped parsley, fresh thyme leaves, and a few grinds of black pepper. Serve immediately.
Pro Tips
- Texture check: The mixture should be soft yet cohesive; add breadcrumbs only if it slumps. If too firm, mix in 1–2 tbsp warm milk.
- Plastic-free steaming: Skip foil and use parchment plus a damp cotton towel; tie ends firmly with kitchen twine.
- Mushroom browning: Cook in batches and avoid crowding; moisture must evaporate for deep color and flavor.
- Wine swap: Replace wine with extra stock plus 1 tsp white wine vinegar or lemon juice.
- Hold the sauce: Keep warm on the lowest heat after adding cream, or rewarm gently with a splash of stock to loosen.
Variations
- Speck & onion: Render 75 g diced speck or bacon until crisp; fold into the dumpling mixture for smoky depth.
- Wild mushroom medley: Use chanterelles, shiitake, and oyster mushrooms for a more complex, woodsy ragout.
- Herb-forward: Swap parsley for chives and add a pinch of lemon zest to the dumpling mix for a brighter profile.
Storage & Make-Ahead
Shape and wrap the dumpling log up to 24 hours ahead; refrigerate until steaming. Steamed and cooled dumpling slices keep 3 days in the fridge or 2 months frozen; reheat by steaming 5–7 minutes or pan-warming with a little butter. Mushroom ragout keeps 3 days refrigerated; reheat gently, adding a splash of stock or cream to restore silkiness. For best results if making ahead, reduce the wine and stock, then add cream just before serving.
Nutrition (per serving)
Approx. 640 kcal; 38 g fat; 48 g carbohydrates; 18 g protein; 2 g fiber; 1,050 mg sodium. Values are estimates and will vary based on specific ingredients.
