German Bread Dumplings (Semmelknödel) with Mushroom Gravy

Ingredients

• 6 rolls Stale bread rolls (Semmeln)
• 1 cup Plant-based milk
• 1/2 medium Onion
• 2 tbsp Fresh parsley
• 1/2 cup Mashed potato (prepared)
• 1 tsp Salt
• 1/2 tsp Black pepper
• 1 oz Dried mushrooms
• 8 oz Fresh mushrooms
• 2 cups Vegetable broth
• 1 tbsp Cornstarch

Instructions

1. 1Cut the 6 stale bread rolls into 1/2-inch (1.25 cm) cubes and place them in a large bowl. Pour the 1 cup of plant-based milk over the bread and let it soak for 10-15 minutes, until the bread is fully softened. Gently squeeze out any excess plant-based milk from the softened bread.
2. 2Finely dice the 1/2 medium onion into 1/4-inch (0.6 cm) pieces and finely chop the 2 tbsp of fresh parsley. Heat a 10-inch (25 cm) non-stick skillet over medium heat (300-325°F / 150-160°C). Add the diced onion and chopped parsley, then cook for 5-7 minutes, stirring occasionally, until the onion is translucent and softened.
3. 3Add the cooked onion and parsley, the 1/2 cup of prepared mashed potato, 1 tsp of salt, and 1/2 tsp of black pepper to the large bowl with the squeezed bread. Mix all ingredients thoroughly by hand until well combined and a cohesive dough forms. Divide the mixture into 8-10 equal portions and gently roll each into a smooth, round dumpling, about 2 inches (5 cm) in diameter.
4. 4Place the 1 oz of dried mushrooms in a small heatproof bowl and cover with 1 cup of very hot water; let them soak for 15-20 minutes until softened. While they soak, slice the 8 oz of fresh mushrooms into 1/4-inch (0.6 cm) pieces. Heat a 12-inch (30 cm) non-stick skillet or medium saucepan over medium-high heat (350-375°F / 175-190°C) and cook the sliced fresh mushrooms for 8-10 minutes, stirring occasionally, until they release their liquid and begin to brown.
5. 5Remove the softened dried mushrooms from their soaking liquid, reserving the liquid, then coarsely chop the rehydrated mushrooms. Add the chopped dried mushrooms, the 2 cups of vegetable broth, and the reserved mushroom soaking liquid (strained through a fine-mesh sieve) to the skillet with the fresh mushrooms. Bring the mixture to a gentle simmer over medium heat (300-325°F / 150-160°C) and cook for 5 minutes.
6. 6In a small bowl, whisk together the 1 tbsp of cornstarch with 2 tablespoons of cold water until a smooth slurry forms, then stir this slurry into the simmering gravy. Continue to simmer for 2-3 minutes, stirring constantly, until the gravy thickens to your desired consistency, coating the back of a spoon.
7. 7Fill a large heavy-bottomed pot (at least 6-quart / 6-liter capacity) with water and add 1 tbsp of salt. Bring the water to a rolling boil over high heat (212°F / 100°C), then reduce the heat to a gentle simmer (190-200°F / 88-93°C). Carefully add the formed dumplings to the pot, ensuring they are fully submerged, and cook for 20-25 minutes, turning them gently halfway through, until they are firm to the touch and cooked through.
8. 8Remove the cooked dumplings from the water using a slotted spoon. Serve the warm German Bread Dumplings immediately, topped generously with the hot Mushroom Gravy.

Substitutions

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