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🍽️ Crispy Mini Dumplings with Porcini Mushroom Cream

683 kcal · 30 min · 4 servings

Ingredients

• Porcini cubes, frozen 200 g
• Salt pinch
• Onions, yellow 1 pc.
• Champignons, white 400 g
• Chives, fresh 10 g
• Thyme, fresh 5 g
• Porcini, dried 20 g
• Vegetable broth 250 ml
• Mini meatballs 475 g
• Oil 4 tbsp
• Whipping cream 400 ml
• Pepper, black ground pinch
• Breadcrumbs 100 g
• Almonds, ground 50 g
• Eggs 2 pc.
• Wheat flour, Type 405 4 tbsp
• Butter 2 tbsp

Instructions

1. 1. Let the porcini mushroom cubes thaw overnight in the refrigerator.
2. 2. Bring about 3 liters of water with salt to a boil in a large pot.
3. 3. Halve an onion, peel it, and dice it finely.
4. 4. Clean the mushrooms if necessary with a kitchen towel and slice them.
5. 5. Wash the chives, shake them dry, and cut them into fine rings.
6. 6. Wash the thyme sprigs and shake them dry as well.
7. 7. Soak the dried porcini mushrooms in a bowl with 250 milliliters of hot vegetable broth.
8. 8. Add the dumplings to the boiling salted water.
9. 9. Let the dumplings cook uncovered for about 10 minutes.
10. 10. Remove the dumplings with a slotted spoon.
11. 11. Let them drain and place them on a large plate.
12. 12. Squeeze the soaked porcini mushrooms in the meantime.
13. 13. Reserve the mushroom broth for the sauce.
14. 14. Heat 2 tablespoons of oil in a pot on high heat.
15. 15. Fry the mushrooms in it for about 3 to 4 minutes.
16. 16. Add the diced onion and the thyme.
17. 17. Sauté everything together for about 2 minutes.
18. 18. Deglaze the mixture with the mushroom broth and the cream.
19. 19. Season the sauce with salt and pepper.
20. 20. Bring the sauce to a boil.
21. 21. Let it simmer gently for about 5 minutes.
22. 22. Put breadcrumbs and ground almonds into a first deep plate.
23. 23. Whisk the eggs in a second deep plate.
24. 24. Put the flour into a third deep plate.
25. 25. Roll the dumplings one by one first in the flour.
26. 26. Then dip them in the egg mixture.
27. 27. Finally, roll them in the almond breadcrumb mixture.
28. 28. Melt 2 tablespoons of oil and 2 tablespoons of butter in a frying pan on medium heat.
29. 29. Add the breaded dumplings to the pan.
30. 30. Fry them for about 3 to 4 minutes until crispy.
31. 31. Taste the porcini sauce with salt and pepper.
32. 32. Thicken the sauce with a little cornstarch if necessary, if it is too runny.
33. 33. Plate the breaded mini dumplings.
34. 34. Serve with the porcini mushroom sauce.
35. 35. Sprinkle the dish with the cut chive rings.
36. 36. Serve immediately and enjoy!

Nutrition per serving

• kcal: 683
• Protein: 14 g · Fett/Fat: 43 g · Carbs: 58 g