Why did my dumplings fall apart during steaming?

The mixture may have been too wet, or the dumplings weren't packed firmly enough. Try adding an extra tablespoon of flour and pressing the balls firmly.

Can I freeze the steamed dumplings before pan-frying?

Yes, steam them, let cool completely, then freeze in a single layer. Pan-fry from frozen straight in the butter — just add a couple extra minutes.

What can I serve these dumplings with besides gravy?

They're excellent alongside roast chicken, paprika-spiced pork, mushroom stroganoff, or even as a base for a creamy soup.

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Bread Dumplings

RATING

4.5/5(72)

TASTE SCORE

8/10

Golden, pan-fried bread dumplings with a crisp exterior and a soft, fluffy center. Made from day-old bread cubes soaked in a savory milk and egg mixture, these Bavarian-style dumplings are the perfect side dish to soak up hearty gravies and stews.

PREP

20m

COOK

25m

SERVES

2 PIECES

330 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Toast the bread cubes.
Spread the bread cubes on a baking sheet and let them dry out for a few hours, or toast them lightly in a 300°F oven for 10 minutes until just slightly crisp but not browned. Place them in a large mixing bowl.
TIPDay-old or slightly stale bread works best. Fresh bread will turn mushy.
saute · ~5 min
Sauté the onion.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add the minced onion and cook until soft and translucent, about 4 to 5 minutes. Remove from heat and let it cool slightly.
mix · ~10 min
Prepare the dumpling mixture.
Pour the warm milk over the bread cubes and gently toss to moisten evenly. Let it sit for 10 minutes to allow the bread to absorb the liquid. Stir in the sautéed onions, beaten eggs, parsley, salt, pepper, and nutmeg. Sprinkle in the flour and mix gently until the mixture just holds together when pressed.
TIPDon't overmix or the dumplings will be dense. The mixture should be moist but firm enough to shape.
prep · ~5 min
Shape the dumplings.
With lightly floured hands, divide the mixture into 8 equal portions and gently roll each into a compact round ball, about the size of a golf ball. Ensure there are no cracks on the surface.
TIPWet or flour your hands lightly to prevent the mixture from sticking too much.
steam · ~15 min
Steam the dumplings.
Bring 2 liters of water to a rolling boil in a large pot. Place the shaped dumplings in a steamer basket lined with parchment paper, keeping them spaced apart. Set the basket over the boiling water, cover tightly, and steam for 15 minutes. They will expand slightly and become firm.
TIPKeep the lid closed; lifting it releases steam and affects cooking time.
fry · ~8 min
Pan-fry for a crisp crust.
Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat. Carefully transfer the steamed dumplings to the skillet and fry until golden brown and crisp on all sides, turning gently every 2 to 3 minutes.
TIPLet them sit undisturbed for the first 2 minutes to develop a good sear before turning.
serve
Serve immediately.
Remove the bread dumplings from the skillet and place them on a serving platter. Spoon any pan drippings over the top and garnish with extra chopped parsley if desired. Serve alongside roast pork, goulash, or mushroom gravy.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old or lightly toasted bread so the dumplings hold their shape without turning mushy.
2
Warm the milk before pouring it over the bread cubes; cold milk won't absorb as evenly.
3
Let the milk-soaked bread rest for a full 10 minutes to ensure even hydration throughout.
4
Grate the nutmeg fresh just before adding it; pre-ground nutmeg loses its aromatic punch.
5
Keep the steamer lid tightly closed during steaming or the dumplings may deflate.
6
Pan-fry in batches if needed, giving each dumpling space to develop an even golden crust.

RECIPE VARIATIONS