Baked bread dumplings with oyster mushrooms

Baked bread dumplings with oyster mushrooms

9 ratings

Sebastian Copien, cook and cookbook author

www.sebastian-copien.de

„A Bavarian classic you can find in almost every restaurant here. Hearty, sour, and delicious. Find the instructions for the dumpling dough in my recipe for Oyster Mushroom Goulash!“

Difficulty

Easy 👌
45
min.
Preparation
40
min.
Baking
40
min.
Resting

Ingredients

Servings:-2+
1 batch
prepared bread dumpling dough
3
shallots
1 bulb
small fennel
1 tbsp
vegetable oil
1 pinch
ground caraway seeds
300 g
large oyster mushrooms
1 pinch
ground coriander seeds
110 ml
olive oil (divided)
3 bulbs
sunchoke
50 ml
vegetable broth
100 ml
white balsamic vinegar
2 tbsp
maple syrup
1 tsp
mustard
pepper
salt
Metric
Imperial
  • 1 batch prepared bread dumpling dough
  • 3  shallots
  • 1 bulb small fennel
  • 1 tbsp vegetable oil
  • 1 pinch ground caraway seeds
  • 300 g large oyster mushrooms
  • 1 pinch ground coriander seeds
  • 110 ml olive oil (divided)
  • 3 bulbs sunchoke
  • 50 ml vegetable broth
  • 100 ml white balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tsp mustard
  • pepper
  • salt

Utensils

  • baking sheet
  • oven
  • hand blender
  • paring knife
  • 2 sauté pans
  • chef's knife
  • aluminium foil
  • tongs (optional)
  • parchment paper
  • cutting board
  • mandolin (optional)
  • 2 mixing bowls

Enjoy with

Riesling
The fruity, soft notes of this white wine complement the mushrooms without covering their fine aroma.

Nutrition per serving

Cal
646
Protein
15g
Fat
46g
Carb
41g

Step 1/7

Preheat oven to 180°C/350°C, top-bottom heat. Finely julienne fennel and peeled shallots, or slice with a mandolin. In a large mixing bowl, combine fennel, shallots, ground caraway seeds and salt to taste. Stir to combine, then let marinate. From the prepared bread dumpling dough, roll about 5-cm/2-in. dumplings with your hands, then transfer them to a baking sheet lined with parchment paper. Cover dumplings with a layer of aluminum foil.
  • 1 bulb small fennel
  • 3 shallots
  • 1 pinch ground caraway seeds
  • 1 batch prepared bread dumpling dough
  • salt to taste
  • baking sheet
  • mandolin
  • oven
  • chef's knife
  • aluminium foil
  • parchment paper
  • cutting board
  • large mixing bowl

Preheat oven to 180°C/350°C, top-bottom heat. Finely julienne fennel and peeled shallots, or slice with a mandolin. In a large mixing bowl, combine fennel, shallots, ground caraway seeds and salt to taste. Stir to combine, then let marinate. From the prepared bread dumpling dough, roll about 5-cm/2-in. dumplings with your hands, then transfer them to a baking sheet lined with parchment paper. Cover dumplings with a layer of aluminum foil.

Step 2/7

Place dumplings in the oven and bake at 180°C/350°F for approx. 40 min. Remove aluminum foil after approx. 30 min. Set aside to cool. Meanwhile peel and dice sunchoke. Heat a bit of the olive oil in a pan over medium-high heat and sauté sunchoke for approx. 3 min, or until al dente. Salt and pepper to taste.
  • 1 tbsp olive oil
  • 3 bulbs sunchoke
  • salt and pepper to taste
  • sauté pan

Place dumplings in the oven and bake at 180°C/350°F for approx. 40 min. Remove aluminum foil after approx. 30 min. Set aside to cool. Meanwhile peel and dice sunchoke. Heat a bit of the olive oil in a pan over medium-high heat and sauté sunchoke for approx. 3 min, or until al dente. Salt and pepper to taste.

Step 3/7

Clean oyster mushrooms and remove blemishes with a paring knife. Heat vegetable oil in a sauté pan over medium-high heat and fry mushrooms until crispy, using tongs to turn them. Season with ground coriander, salt, and pepper.
  • 300 large oyster mushrooms
  • 1 tbsp vegetable oil
  • 1 pinch ground coriander seeds
  • salt and pepper to taste
  • sauté pan
  • paring knife
  • tongs (optional)

Clean oyster mushrooms and remove blemishes with a paring knife. Heat vegetable oil in a sauté pan over medium-high heat and fry mushrooms until crispy, using tongs to turn them. Season with ground coriander, salt, and pepper.

Step 4/7

When fully cooled, cut bread dumplings into approx. 1.5-cm/0.5-in. slices and place in refrigerator for approx. 30 min. In a mixing bowl, combine vegetable broth, white balsamic vinegar, the rest of the olive oil, maple syrup, mustard, and salt and pepper to taste and blend until smooth.
  • 50 ml vegetable broth
  • 100 ml white balsamico vinegar
  • 100 ml olive oil
  • 2 tbsp maple syrup
  • 1 tsp mustard
  • salt and pepper to taste
  • chef's knife
  • hand blender with measuring cup

When fully cooled, cut bread dumplings into approx. 1.5-cm/0.5-in. slices and place in refrigerator for approx. 30 min. In a mixing bowl, combine vegetable broth, white balsamic vinegar, the rest of the olive oil, maple syrup, mustard, and salt and pepper to taste and blend until smooth.

Step 5/7

Arrange dumpling slices on serving plates. Place some fennel salad next to them and top with fried oyster mushrooms.

Arrange dumpling slices on serving plates. Place some fennel salad next to them and top with fried oyster mushrooms.

Step 6/7

For serving, drizzle dumpling slices with dressing and top with sunchoke. Enjoy!

For serving, drizzle dumpling slices with dressing and top with sunchoke. Enjoy!

Step 7/7

This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).

This and many more recipes can be found in Sebastian Copien´s cookbook 'Die vegane Kochschule' (Christian Verlag).