Recipes · Side dishes
Homemade Bread Dumplings
AI-written · not yet kitchen-tested
Stale rolls turn into light dumplings if the milk is warm and the mixture is allowed to soak for 15 minutes. After that, the water may only barely simmer and never bubble.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 300 g (10.5 oz) stale bread rolls about 6 rolls
- 250 ml (1 cup) milk lukewarm
- 1 small onion about 50 g (1 3/4 oz)
- 20 g (0.7 oz) butter
- 2 eggs medium
- 2 tbsp chopped parsley
- 1 tsp salt
- pepper and nutmeg to taste
- 2 tbsp dry bread crumbs if needed
Method
- Cut the rolls into thin slices about 5 mm (1/4 inch) thick and put them in a large bowl.
- Finely dice the onion and sauté it in the butter until translucent. Add the parsley and pour everything over the sliced rolls.
- Whisk the milk, eggs, salt, pepper and nutmeg together, pour over the rolls and mix gently with your hands. Cover and let soak for 15 minutes.
- Bring plenty of salted water to a boil in a large pot, then reduce the heat until the water barely simmers.
- Shape one test dumpling and let it steep in the water for 10 minutes. If it falls apart, knead 2 tablespoons of bread crumbs into the mixture.
- With wet hands, shape 8 dumplings of equal size from the mixture and place them in the gently simmering water. Let them steep for 15 to 20 minutes without boiling. Lift them out with a slotted spoon and drain.
Tip: Bubbling water tears the dumplings apart. The water should only move slightly.
Tip: Slice leftover dumplings the next day and fry them in butter until golden brown, ideally with an egg.