Low Sodium Bread Dumplings
Savor the comforting goodness of **Low Sodium Bread Dumplings**, a heart-healthy twist on a classic side dish! These tender, flavorful dumplings are crafted from stale white bread soaked in warm milk, enhanced with fragrant nutmeg, fresh parsley, and a hint of black pepper. A touch of unsalted butter and sautéed onions adds richness without overwhelming your sodium-conscious diet. Perfectly shaped into bite-sized delights and simmered to perfection, these dumplings are light yet satisfying, making them the ideal accompaniment to soups, stews, or hearty gravies. With simple ingredients and straightforward preparation, this recipe delivers maximum flavor while prioritizing wellness—a must-try for anyone seeking a delicious, low-sodium alternative!
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Recipe Information
Ingredients
- 8 cups Stale white bread
- 2 cups Milk
- 3 large Eggs
- 4 tablespoons Unsalted butter
- 1 medium Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Nutmeg, grated
- 0.5 cups All-purpose flour
- 1 teaspoon Baking powder
Instructions
Begin by prepping your bread. The bread should be at least a day old. Cut it into small cubes and place in a large mixing bowl.
Warm the milk in a small saucepan over medium heat until it's just about to simmer. Do not let it boil.
Pour the warm milk over the bread cubes in the bowl to soak and soften them. Let this sit for about 10 minutes.
Melt the unsalted butter in a skillet over medium heat. Add the chopped onion and cook until it's softened and translucent, about 5 minutes.
In a separate bowl, beat the eggs lightly. Add the cooked onions and butter, chopped parsley, black pepper, and nutmeg to the eggs. Mix well.
Pour the egg and onion mixture over the milk-soaked bread cubes. Gently fold until the ingredients are combined.
Add the all-purpose flour and baking powder to the bread mixture. Mix gently but thoroughly until just combined, being careful not to overmix as it can make the dumplings dense.
With your hands, form the mixture into dumplings about the size of a golf ball. You should have around 16-18 dumplings.
Bring a large pot of water to a gentle boil. Reduce to a simmer and cook the dumplings in batches. They should take about 15-20 minutes to cook through. They are done when they rise to the surface and feel firm.
Once cooked, remove dumplings with a slotted spoon and let excess water drain.
Serve warm as an accompaniment to your favorite stew or soup.
Nutrition Facts
Calories |
6514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.7 g | 177% | |
| Saturated Fat | 55.1 g | 276% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 11591 mg | 504% | |
| Total Carbohydrate | 1076.4 g | 391% | |
| Dietary Fiber | 52.2 g | 186% | |
| Total Sugars | 149.3 g | ||
| Protein | 211.3 g | 423% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 3962 mg | 305% | |
| Iron | 70.5 mg | 392% | |
| Potassium | 3532 mg | 75% | |
*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.
