Classic German Bread Dumplings with Parsley
shared by Nibblore Deutsch
These traditional German bread dumplings are light and savory inside yet firm enough to hold their shape. Day-old bread rolls absorb the warm milk particularly well, while gently sautéed onion and parsley provide the classic flavor. Serve them with creamy mushroom sauce, roast meats, or hearty braised dishes. • Day-old bread rolls provide the best texture; very fresh rolls can make the mixture sticky. • Do not cook the dumplings in vigorously boiling water, as they may break apart. • A test dumpling is the most reliable way to check whether the mixture will hold before cooking the whole batch. • Do not knead the mixture forcefully; gentle mixing keeps the dumplings light and airy. • Curly parsley can replace flat-leaf parsley in the same quantity. • Whole milk can be replaced with low-fat milk, though the dumplings will taste slightly less rich. • Day-old white bread or baguette can replace the rolls, provided the crumb is similarly dry. Let cooked bread dumplings cool completely, then refrigerate in an airtight container for up to 3 days. Reheat by steaming for 8–10 minutes, or slice and fry in butter. Freeze for up to 3 months, thaw overnight in the refrigerator, then reheat by steaming.
- Total time
- 55 min
- Servings
- 4
- Difficulty
- Intermediate
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Save to my cookbook — freeIngredients
- 300 gday-old white bread rolls, cut into 1 cm cubes
- 250 mlwhole milk
- 1 tbspbutter
- 1onion, finely diced
- 3 tbspflat-leaf parsley, finely chopped
- 2medium eggs
- 1 tspsalt
- ¼ tspblack pepper, freshly ground
- ¼ tspnutmeg, freshly grated
- 1–2 tbspbreadcrumbs, only if needed
Instructions
- 1Place the bread cubes in a large bowl. Heat the milk in a small saucepan to about 70°C, until visibly steaming but not boiling. Pour it evenly over the bread, cover the bowl, and leave to soak for 15 minutes.
- 2Meanwhile, melt the butter in a small frying pan over medium heat. Gently cook the onion for 5–6 minutes until soft and translucent without allowing it to brown. Stir in the parsley, cook for 30 seconds, then remove the pan from the heat.
- 3Gently mix the soaked bread with your hands, crushing any larger dry pieces. Add the onion and parsley mixture, eggs, salt, pepper, and nutmeg. Mix with damp hands only until a uniform, soft mixture forms, then leave it to rest for 5 minutes.
- 4Shape one small test dumpling. If the mixture does not hold together, mix in 1 tbsp breadcrumbs and wait another 3 minutes; add the second tablespoon only if the mixture is still very wet.
- 5Heat plenty of lightly salted water in a wide pot until just below simmering. With damp hands, shape the mixture into 8 equal, tightly formed dumplings about 5 cm in diameter.
- 6Carefully lower the dumplings into the water at about 90–95°C. Adjust the heat so the water remains at a very gentle simmer and never boils vigorously. Cook the bread dumplings for 18–20 minutes, until they float and feel springy when gently pressed.
- 7Lift out the dumplings with a slotted spoon, let them drain for 1–2 minutes, and serve hot.