Bread Dumplings
Soft German bread dumplings made with day-old rolls, hot milk, egg, and flour. Test one before cooking the rest for best results.
This is part of the German Feast Plate, along with Brown Mustard Gravy, Red Cabbage, and California Chicken Roast. Enjoy.
Submitted by: Nancy from 37 Cooks,
- Use day-old or dried rolls so the mixture holds together and does not get soggy.
- Adjust milk and bread until the mixture holds shape; test-cook one dumpling and tweak if it falls apart.
- Cook in salted boiling water, cover and simmer about 15 minutes; check center for doneness.
Preparation Instructions:
Place the cubed rolls in a large bowl. Drizzle the hot milk over the bread, stir and let sit for 1/2 hour. If it is still dry, add more milk. If you have milk at the bottom of your bowl, pour it out. Add the egg and 1/2 cup flour. Here is the fun part, mix it all together by hand to incorporate and portion 5 dumplings from the batter. With wet hands, press the batter together, shape and roll into a ball.
Try a test dumping by boiling 2 gallons of water in a large stockpot and add 1 Tablespoon salt. Place a dumpling into the boiling salted water, and let return to a boil. Cover the pot and cook the dumpling for 15 minutes. Remove with a slotted spoon. If it falls apart, add more bread, and try a second test dumpling.
To test if done, cut open with a serrated knife, the dumpling should be cooked all the way through, if it is doughy, the remaining dumplings in the pot will need 3-5 minutes more.
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More About This Recipe
I used the Torta rolls from Costco, several days old is best.
Frequently Asked Questions
What type of bread works best for these dumplings?
Stale crusty rolls work best. Torta, Kaiser, or other firm rolls a few days old are ideal. Soft fresh sandwich bread can work if you dry it in the oven first.
Can I use fresh bread instead of day-old bread?
Yes. Dry fresh bread in a low oven at 250 F for 10 to 15 minutes or toast slices until firm. Let cool, then cube before mixing so it soaks but does not turn mushy.
How should the dumpling mixture feel before shaping?
It should be moist but not soupy. When you press a portion it should hold together. If milk pools in the bowl, drain it. Add more cubed bread for a firmer mix or a little more hot milk if too dry.
Why did my dumplings fall apart and how do I fix that?
They usually fall apart because the mix is too wet or not binded enough. Fix by adding more bread crumbs or a tablespoon of flour, or one more egg for extra binding. Mix, form a test dumpling, and cook again.
How long do I cook the dumplings and how do I test for doneness?
Drop dumplings into well-salted boiling water, let the water return to a boil, cover and simmer about 15 minutes for medium dumplings. Cut one open; the center should be set, not doughy. If it is undercooked, give the rest 3 to 5 more minutes.
How many dumplings does this recipe make?
This recipe makes about five medium dumplings. You can make smaller or larger ones; adjust cooking time slightly and cook in batches if your pot is crowded.
Can I add herbs or other flavorings?
Yes. Stir in chopped parsley, a pinch of nutmeg, sautéed onions, or small bits of cooked bacon or ham. If you add salty ingredients, taste and reduce the salt in the cooking water.
How do I store and reheat leftover dumplings?
Refrigerate cooked dumplings in an airtight container up to 2 days. Freeze wrapped dumplings up to 2 months. Reheat by simmering gently in water or sauce, steaming, or baking in a covered dish at low heat until warmed through.
What type of bread works best for these dumplings?
Stale crusty rolls work best. Torta, Kaiser, or other firm rolls a few days old are ideal. Soft fresh sandwich bread can work if you dry it in the oven first.
Can I use fresh bread instead of day-old bread?
Yes. Dry fresh bread in a low oven at 250 F for 10 to 15 minutes or toast slices until firm. Let cool, then cube before mixing so it soaks but does not turn mushy.
How should the dumpling mixture feel before shaping?
It should be moist but not soupy. When you press a portion it should hold together. If milk pools in the bowl, drain it. Add more cubed bread for a firmer mix or a little more hot milk if too dry.
Why did my dumplings fall apart and how do I fix that?
They usually fall apart because the mix is too wet or not binded enough. Fix by adding more bread crumbs or a tablespoon of flour, or one more egg for extra binding. Mix, form a test dumpling, and cook again.
How long do I cook the dumplings and how do I test for doneness?
Drop dumplings into well-salted boiling water, let the water return to a boil, cover and simmer about 15 minutes for medium dumplings. Cut one open; the center should be set, not doughy. If it is undercooked, give the rest 3 to 5 more minutes.
How many dumplings does this recipe make?
This recipe makes about five medium dumplings. You can make smaller or larger ones; adjust cooking time slightly and cook in batches if your pot is crowded.
Can I add herbs or other flavorings?
Yes. Stir in chopped parsley, a pinch of nutmeg, sautéed onions, or small bits of cooked bacon or ham. If you add salty ingredients, taste and reduce the salt in the cooking water.
How do I store and reheat leftover dumplings?
Refrigerate cooked dumplings in an airtight container up to 2 days. Freeze wrapped dumplings up to 2 months. Reheat by simmering gently in water or sauce, steaming, or baking in a covered dish at low heat until warmed through.
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