Chanterelle dumplings with liquid mountain cheese core

Recipe Information

• Quantity: about 10 dumplings
• Servings: 5
• Preparation: 40 minutes
• Resting time: 60 minutes
• Cooking time: about 15 minutes
• Difficulty level: medium
• Cuisine: South Tyrol
• Dietary style: vegetarian

Ingredients for the Chanterelle Dumplings

• 300 g fresh chanterelles
• 250 g dumpling bread
• 1 small onion
• 2 cloves of garlic
• 1 tbsp butter
• 3 tbsp parsley, finely chopped
• 3 tbsp flour
• 250 ml milk
• 3 eggs
• 1½ tsp salt
• black pepper
• a pinch of nutmeg

For the Cheese Core

• 150 g South Tyrolean mountain cheese, good melting

For Serving

• 150 g small chanterelles
• 80 g butter
• 40 g Parmesan
• 1 tbsp parsley, finely chopped
• salt and pepper

Preparation

1. Prepare the chanterelles

Carefully clean the chanterelles as dry as possible. Cut larger mushrooms into small pieces.

Finely dice the onion and garlic. Heat the butter in a pan and sauté both until translucent over medium heat.

Add the chanterelles and fry over high heat until all the liquid has evaporated. Season with salt and pepper.

Let the mushrooms cool and then roughly chop them.

2. Make the dumpling mixture

Mix dumpling bread, flour, parsley, and the chopped chanterelles in a large bowl.

Whisk milk, eggs, salt, pepper, and nutmeg well. Pour the egg milk over the dumpling bread.

Mix everything with a wooden spoon until a uniform dumpling mixture forms. Cover the mixture and let it rest in the refrigerator for at least 60 minutes.

3. Prepare the cheese core

Cut the mountain cheese into ten cubes about 2 centimeters in size.

Place the cheese cubes in the freezer for 15 minutes. This keeps them stable while forming and they only melt during cooking.

4. Fill and shape the dumplings

Scoop a portion of dumpling mixture with a spoon and flatten it on your palm.

Place a cheese cube in the center. Completely enclose the cheese with the dumpling mixture.

Press the dumpling firmly with wet hands and roll it into a smooth ball. The surface must be closed and free of cracks.

5. Cook a test dumpling

Bring plenty of salted water to a boil and then reduce the heat. The water should only simmer lightly.

Put a test dumpling in and let it simmer for about 15 minutes.

If the dumpling falls apart, mix in 1 to 2 tbsp flour into the mixture. If the mixture is too firm, add some milk.

6. Cook the chanterelle dumplings

Carefully place the remaining dumplings into the simmering water.

Let them simmer for about 15 minutes. The water must not boil vigorously, otherwise the filled dumplings may break open.

Remove the finished dumplings with a slotted spoon and let them drain well.

7. Brown butter and chanterelles

Fry the small chanterelles vigorously in some butter. Season with salt and pepper.

Heat the remaining butter in a small pan. As soon as it is golden brown and smells nutty, remove the pan from the heat.

8. Serving

Place two chanterelle dumplings on pre-warmed plates.

Distribute the fried chanterelles around them. Pour brown butter over the dumplings and sprinkle with freshly grated Parmesan.

Finish with finely chopped parsley. Open one dumpling slightly so that the liquid cheese core is visible.

Professional Tips

• Fry the chanterelles vigorously. The liquid must evaporate completely.
• Let the mushrooms cool. Warm mushrooms soften the dumpling mixture.
• Chill the dough for at least one hour. This helps the dumpling bread absorb the liquid better.
• Seal the cheese core carefully. Even a small crack lets the cheese escape.
• Always cook a test dumpling. This way you can correct the consistency in time.
• Let the water only simmer lightly. Boiling water damages the surface.

Which cheese is suitable?

Use a flavorful and well-melting cheese:

• South Tyrolean mountain cheese
• Fontina
• Taleggio
• firm mozzarella
• mild gray cheese mixed with mountain cheese

Very hard, long-aged cheese melts less creamy.

Suitable Side Dishes

• Leaf salad with herb dressing
• Braised spinach
• Creamy celery puree
• Tomato fond
• Light cream from South Tyrolean mountain cheese

Drink Recommendation

A dry South Tyrolean Pinot Blanc pairs well with the chanterelles, brown butter, and cheese core.

Storage

You can store the shaped, uncooked dumplings covered for up to 24 hours in the refrigerator.

For freezing, place them individually on a tray. After freezing, put them in a well-sealed container. Cook the frozen dumplings directly in simmering water and extend the cooking time by about 5 minutes.

FAQ about Chanterelle Dumplings with Cheese Core

Why do my chanterelle dumplings fall apart?

The mixture contains too much liquid or too little binding. Mix in 1 to 2 tbsp flour and cook another test dumpling.

Why does the cheese leak out?

The dumpling had a crack or the cheese was too close to the surface. Completely enclose the cheese and roll the dumpling smoothly with wet hands.

Can I use dried chanterelles?

Yes. Use about 35 g dried chanterelles. Soak them in warm water, squeeze them thoroughly, and then fry them.

Can I use other mushrooms?

Yes. Porcini, king oyster mushrooms, or champignons are also suitable. Fry all mushrooms until their liquid has evaporated.

Can I prepare the chanterelle dumplings in advance?

Yes. Shape the dumplings a few hours before eating and keep them covered in the refrigerator. Cook them just before serving.

How do I prevent firm dumplings?

Do not knead the mixture too long. Mix only until all ingredients are combined. Too much flour also makes the dumplings firm.