Bread Dumplings
Soft, savory dumplings made from stale bread, milk, and fresh herbs. This classic German-American side dish is wonderfully comforting and perfect for soaking up rich gravy from roasts or stews.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Soak Bread & Prepare Aromatics
- b.Place the bread cubes in a large bowl. Pour the warm milk over them, tossing gently to coat.
- c.Let the bread soak for 20 minutes, until it has absorbed the milk and is completely soft.
- d.While the bread soaks, melt the butter in a small skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent, but not browned.
- e.Remove the skillet from the heat, stir in the chopped parsley, and set aside to cool slightly.
- 2
Step 2
- a.Form the Dumpling Mixture
- b.Gently squeeze any excess, unabsorbed milk from the bread. Discard the excess milk.
- c.Add the cooled onion-parsley mixture, beaten eggs, 1 tsp salt, pepper, and nutmeg to the soaked bread.
- d.Using your hands, gently mix all ingredients until just combined. The goal is to bind the ingredients without mashing the bread into a paste.
- e.If the mixture feels too wet to hold its shape, add breadcrumbs, one tablespoon at a time, until it's firm enough to form balls. The mixture should be moist but not sticky.
- f.Cover the bowl and let the mixture rest for 10 minutes.
- 3
Step 3
- a.Shape & Cook the Dumplings
- b.Bring a large pot of water to a boil, then add 1 tbsp of salt and reduce the heat to a gentle simmer. The water should have small, gentle bubbles, not a rolling boil.
- c.Wet your hands with cold water to prevent sticking. Form the mixture into 8 round dumplings, about the size of a tennis ball, compressing them gently so they hold together.
- d.Carefully lower the dumplings into the simmering water using a slotted spoon.
- e.Cook for 20-25 minutes, turning them occasionally. They are done when they float to the surface and feel firm to the touch.
- 4
Step 4
- a.Test & Serve
- b.To check for doneness, remove one dumpling and cut it in half. The center should be cooked through and have a consistent texture, not raw or doughy.
- c.Once cooked, remove all dumplings from the water with a slotted spoon, allowing them to drain briefly.
- d.Serve warm with your favorite roast, stew, or gravy.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old, stale bread for the best texture. Fresh bread will turn mushy.
- 2Don't overwork the mixture. A light hand is key to keeping the dumplings tender.
- 3Wet your hands with cold water before shaping each dumpling to prevent the mixture from sticking.
- 4Cook the dumplings at a gentle simmer. A rapid boil can cause them to break apart.
- 5For extra flavor, pan-fry the boiled dumplings in butter until golden brown before serving.
- 6Leftover dumplings can be sliced and fried in butter with eggs for a delicious breakfast.
Adapt it for your goals.
With Bacon
Add 100g of finely diced and crisped bacon (Speck) to the dumpling mixture for a smoky, savory flavor.
Herb VariationsHerb Variations
Substitute parsley with other fresh herbs like chives, marjoram, or a combination.
Whole WheatWhole Wheat
Use stale whole wheat bread for a nuttier flavor and added fiber. You may need slightly more milk.
Why this is on our healthy list.
Provides Sustained Energy
The carbohydrates from the bread provide a primary source of energy for the body, making this a filling and satisfying side dish.
Source of Complete Protein
The inclusion of milk and eggs provides high-quality, complete proteins which are essential for muscle repair and overall body function.
Frequently asked questions
This usually happens for two reasons: the mixture was too wet, or the water was boiling too vigorously. Ensure you squeeze out excess milk and add enough breadcrumbs to bind the mixture. Always cook them at a gentle simmer, not a rolling boil.