For the dumplings: Remove the salt from the pretzel and cut the pretzel into small pieces with Braun’s MultiQuick 9 food processor attachment using the chopping tool in Pulse mode.
Wash the herbs, pluck thyme leaves from twigs and chop finely with the 350 ml chopper attachment.
Mix the milk, herbs and eggs with the whisk attachment.
In a large bowl, mix pretzel with egg milk and let swell covered for about 15 minutes.
Peel the onion and chop finely with the 350 ml chopper attachment.
Heat 1 tbsp. butter in a frying pan and sauté the chopped onion until translucent.
Add the onion and breadcrumbs to the dumpling mixture and fold in. Season with salt and pepper.
Spread out a kitchen cloth. (Alternatively: Cut two large pieces of aluminium foil and two pieces of plastic wrap). Spread the pretzel mixture on the kitchen cloth and wrap it tightly. (Alternatively: spread it on the two pieces of cling film in a dough roll and wrap it tightly in the cling film. Then tightly wrap the rolls in one aluminium foil each.)
Cook the dumpling dough in low boiling water for 25-30 minutes.
For the mushroom ragout: Clean the mushrooms thoroughly and cut them into coarse pieces with the food processor attachment using the chopping tool in Pulse mode.
Wash the herbs, shake dry and chop coarsely with the 350 ml chopper attachment. Transfer into a bowl.
Peel the shallot and chop it finely with the 350 ml chopper attachment as well.
Heat butter in a pan and fry the chopped shallot in it for 1-2 minutes.
Add the mushrooms and fry for 3-4 minutes.
Add the cream, herbs and white wine vinegar and cook for another 3-4 minutes. Season with salt and pepper.
To garnish: Remove the dumpling dough roll from the cloth/foil and cut into slices.
Melt butter in a pan and fry the dumplings on both sides until golden brown and serve together with mushroom ragout.
For the dumplings: Remove the salt from the pretzel and cut the pretzel into small pieces with Braun’s MultiQuick 9 food processor attachment using the chopping tool in Pulse mode.
Wash the herbs, pluck thyme leaves from twigs and chop finely with the 350 ml chopper attachment.
Mix the milk, herbs and eggs with the whisk attachment.
In a large bowl, mix pretzel with egg milk and let swell covered for about 15 minutes.
Peel the onion and chop finely with the 350 ml chopper attachment.
Heat 1 tbsp. butter in a frying pan and sauté the chopped onion until translucent.
Add the onion and breadcrumbs to the dumpling mixture and fold in. Season with salt and pepper.
Spread out a kitchen cloth. (Alternatively: Cut two large pieces of aluminium foil and two pieces of plastic wrap). Spread the pretzel mixture on the kitchen cloth and wrap it tightly. (Alternatively: spread it on the two pieces of cling film in a dough roll and wrap it tightly in the cling film. Then tightly wrap the rolls in one aluminium foil each.)
Cook the dumpling dough in low boiling water for 25-30 minutes.
For the mushroom ragout: Clean the mushrooms thoroughly and cut them into coarse pieces with the food processor attachment using the chopping tool in Pulse mode.
Wash the herbs, shake dry and chop coarsely with the 350 ml chopper attachment. Transfer into a bowl.
Peel the shallot and chop it finely with the 350 ml chopper attachment as well.
Heat butter in a pan and fry the chopped shallot in it for 1-2 minutes.
Add the mushrooms and fry for 3-4 minutes.
Add the cream, herbs and white wine vinegar and cook for another 3-4 minutes. Season with salt and pepper.
To garnish: Remove the dumpling dough roll from the cloth/foil and cut into slices.
Melt butter in a pan and fry the dumplings on both sides until golden brown and serve together with mushroom ragout.
