German Semmelknoedel, bread dumplings with chanterelle sauce

Pfifferlinge (Chanterelle), a very popular edible mushroom since ancient times

Chanterelles, or in German Pfifferlinge, are golden yellow mushrooms that are widespread in Europe and found on the menu late July to end of September. One of my favorite dishes is the Semmelknödel with the creamy Pfifferling Sauce (Bread dumplings with Chanterelle mushroom sauce), The fine taste of this mushroom and the clear shape speaks for itself. For the light and uncomplicated summer kitchen, the … Continue reading Pfifferlinge (Chanterelle), a very popular edible mushroom since ancient times

Pretzel dumplings with Mushroom sauce, Brezelknoedel

Brezelknödel or Pretzel Dumplings

Ironically, I ate my first Pretzel Dumplings in Leipzig at a Bavarian Restaurant (Bayrischer Bahnhof). This old train station has a 170 year old history, where the first track was built between Leipzig and Altenburg. The Knödel had a distinctive taste, and I tried to recreate it at home. It’s similar to the Semmelknödel, just a bit darker and more hearty. The Mushroom gravyThe Mushroom gravy … Continue reading Brezelknödel or Pretzel Dumplings

Serviettenknoede, bread dumplings Sticky post

Serviettenknödel, or Semmelknödel in a Loaf pan

Have you ever been afraid of bread dumplings falling apart in the water, because of some experience of the past? There are two foolproof options for beginners. For one recipe I use a 9″x 5″ loaf pan and bake it in the oven, the other is “Serviettenknödel” that you roll into a clean cotton cloth or plastic foil. then boil. The original Semmelknödel for the … Continue reading Serviettenknödel, or Semmelknödel in a Loaf pan