Dairy-Free Franconian Bread Dumplings For A Skeptical Milk Lady
Watch Sebastian attempt to take over his mother’s kitchen and her traditional Franconian bread dumpling recipe.
What happens when you convene a group of eccentric, charming characters and ask them to swap dairy for Oatly? Luckily, you don’t have to answer that question because we have made you a cooking show called “Will it Swap?”, which answers it perfectly.
Semmelknödel Bread Dumplings
Ingredients for 10 - 12 dumplings
8 old buns from the previous day, cut into cubes
350 ml Oatly Oat Drink
4 eggs
3 tablespoons flour
2 tablespoons breadcrumbs
2 tablespoons potato starch
1-2 onions, depending on size
2 tbsp. oil
2 tbsp. parsley, coarsely chopped
1 tablespoon chive rolls
salt, pepper, nutmeg
2 tbsp. parsley, coarsely chopped
1 tablespoon chive rolls
salt, pepper, nutmeg
Pilzsauce / Mushroom sauce
500 g mushrooms, sliced
250 ml Oatly Creamy Oat
1 small onion, diced
1 clove garlic, finely chopped
1 tablespoon flour
250 ml vegetable broth
2 tbsp oil
Optional: 1 egg yolk
salt, pepper, nutmeg, parsley
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Full recipe
Full recipe
Dumplings
1. Get a bowl. Put those cubed old buns in. Pour ¾ of the oat drink over them.
2. Stir the flour into the remaining oat drink. Season with salt, pepper and nutmeg, then add to the soaked buns sitting in that bowl and mix well.
3. Dice the onions, then sauté with oil in a pan, without browning. Add parsley and chives into said pan.
4. Add sauteed onions with parsley and chives to the bread mixture along with eggs, starch and bread crumbs and mix well. Rest mixture (and yourself if you want) for 15 minutes.
5. Heat salted water in a pot that’s large enough.
6. Make dumplings by rolling the rested mixture with wet hands. Let your mom make one critique of your technique.
7. Once they’re all rolled, add them to that heated salted water. Leave them just below the boiling point for about 20 minutes. Sebastian is insistent that the water should never boil.
8. Lift out with a slotted spoon. Watch helplessly as they fall off the spoon, then jump quickly out of the way as hot water splashes up. Try and try until all dumplings are out.
Pilzsauce / Mushroom sauce
1. Sauté the mushrooms in a large pan, set aside.
2. Unless you like washing pans, use that same pan to sauté the onions and garlic.
3. Add a dusting of flour into the pan, mix well, and deglaze with the vegetable stock. Let everything simmer until it all binds.
4. Add Oatly Creamy Oat, along with your sauteed mushrooms, and heat it all again.
Note: you can reserve a little Oatly and mix it with an egg yolk, then pour it into the sauce and heat gently - do not boil it again because the sauce might curdle. Yes, this will make the sauce even richer, but Sebastian would like you to know that “Oatly is already very nice and creamy.”
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