Bread Dumplings
Transform your leftovers into culinary magic with these hearty and flavorful Bread Dumplings! This traditional side dish, made from day-old bread rolls, is given new life with the richness of sautéed onions, fresh parsley, and a subtle kick of nutmeg. Bound together with eggs and warm milk, the mixture is shaped into rustic dumplings and gently simmered until tender. Perfectly pillowy and satisfying, these dumplings are the ideal accompaniment to rich stews, roasts, or creamy gravies. Ready in just about an hour, this recipe is a warming, no-waste comfort food that's sure to become a family favorite. Keywords: Bread Dumplings recipe, traditional dumplings, leftover bread recipes, easy side dishes, homemade dumplings.
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Recipe Information
Ingredients
- 6 pieces day-old bread rolls
- 250 ml milk
- 2 large eggs
- 100 grams all-purpose flour
- 50 grams butter
- 1 medium onion, finely chopped
- 2 tablespoons parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 pinch nutmeg
Instructions
Start by cutting the day-old bread rolls into small cubes, approximately 1 cm in size, and place them in a large mixing bowl.
In a small saucepan, heat the milk over medium heat until it is warm, but not boiling. Pour the warm milk over the bread cubes, gently pressing down to ensure all pieces are soaked. Set aside to allow the bread to absorb the milk.
In a skillet over medium heat, melt the butter. Add the finely chopped onion and sauté until translucent and slightly golden. Remove from heat and let cool slightly.
In a separate bowl, beat the eggs and then pour them over the soaked bread cubes. Add the sautéed onions and melted butter, chopped parsley, salt, pepper, and a pinch of nutmeg.
Mix everything together gently using your hands or a wooden spoon, ensuring all ingredients are well combined but the bread cubes remain somewhat intact.
Gradually add the flour to the mixture, starting with half, and mix well. The mixture should come together to form a dough that's soft but holds shape when formed into a ball. Add more flour if necessary.
With damp hands, shape the mixture into dumplings, roughly the size of a small tennis ball (about 6-7 cm in diameter). You should be able to make about 8 dumplings.
Bring a large pot of salted water to a boil. Reduce to a gentle simmer. Carefully place the dumplings into the water and cook them for about 15-20 minutes or until they float to the surface and are firm to the touch.
Remove the dumplings with a slotted spoon and let them drain on a kitchen towel or rack.
Serve the bread dumplings warm as a side dish to your favorite stew or gravy-based dishes.
Nutrition Facts
Calories |
1906 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 32.5 g | 162% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 4375 mg | 190% | |
| Total Carbohydrate | 269.3 g | 98% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 30.2 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 571 mg | 44% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 1206 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
