Porcini mushroom dumplings

Porcini mushroom dumplings
Cook test dumplings

Bread dumplings are a delicacy in themselves. Originally invented as “poor people’s food” from leftover and therefore stale bread, the dumplings have blossomed over the generations into a fine side dish for dishes rich in sauce in the cold half of the year.

In addition to the well-known basic ingredients, the variant shown here also contains dried porcini mushrooms – and thus gets an incomparable aroma that harmonizes perfectly with dark meat.

Mind you: a porcini mushroom dumpling also needs a lot of sauce – and the famous “dumpling with sauce” even gets by without any meat at all.

A dumpling often weighs 150-180 grams. In the CHEFS’ CLASS we prefer smaller dumplings, which can also be arranged more beautifully. An ice cream scoop is the most popular tool here to make all the dumplings the same size and only weigh 60 g.

Material needed :

  • Sufficiently large bowls
  • Stable chef’s knife
  • cutting board
  • fine kitchen strainer
  • large saucepan
  • Options:
    • food processor
    • ice cream scoop

Ingredients for approx. 2 kg dumpling mass (enough for approx. 10 servings):

  • 15 rolls from the day before
  • 100 grams of butter
  • 120 g onion brunoises
  • 750 ml milk
  • 500 ml cream
  • 6 egg yolks
  • 50 grams of dried porcini mushrooms
  • 3 tbsp finely chopped parsley
  • spices
    • Salt, white pepper, freshly ground nutmeg


  • Cut 3/4 of the rolls into fine cubes and place in a bowl
  • Finely chop 1/4 of the rolls in a food processor to mie de pain
  • Melt 20 g butter and sauté onions in it until translucent
  • Place the porcini mushrooms in warm water, drain the water after 10 minutes and add more warm water, now leave to stand for another 30 minutes
  • Drain the porcini mushrooms, squeeze out, save the soaking water
  • Cut the porcini mushrooms into small pieces, approx. 5 x 5 mm
  • Boil the milk with the cream and remove from the stove
  • Add the onions and porcini mushrooms to the bun cubes and add some of the mushroom water. Now add enough milk and cream to make a homogeneous dough
  • Melt the remaining butter in a pan and allow to brown without burning
  • Add the parsley and egg yolks and knead everything. Add the brown butter and knead again
  • Portion dumplings
  • Wet your fingers with water and twist the dumplings into balls
  • Place dumplings in boiling salted water and remove the pot from the heat
  • Cook the dumplings until they float to the top, about 10-20 minutes depending on their size
  • Before serving, toss the dumplings in hot butter