Bread Dumplings Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my bread dumpling recipe in this post. It is a refined, Bavarian original recipe with family roots.
I learned how to cook bread dumplings from my grandmother in Lower Bavaria and later perfected it with Alfons Schuhbeck.
In the following article you will find a mature step-by-step guide that will certainly leave no questions unanswered.
Have fun and good luck!
Table of Contents
1. Recipe Bread Dumplings
I have prepared the basic recipe exactly, please note the information in grams behind the ingredients.
Instructions for dumplings from bread rolls by chef Thomas Sixt
Prepare bread dumplings step by step with the instructions from chef Thomas Sixt.
|300||g||bread rolls (rolls/baguettes)|
|1||pc||Shallot (or yellow onion 37 g)|
|2||pc||eggs (Size M – 104g)|
|6||pinches||black ground pepper|
Prepare the ingredients in the kitchen.
Cut the rolls into slices.
Cut the rolls into sticks.
Cut bread cubes
Cut the breadcrumbs into even cubes.
Provide dumpling bread
Place the evenly cut breadcrumbs in a bowl.
I cut 300 g rolls into small pieces.
Prepare the shallot on the kitchen board.
You can also use a small, yellow onion!
Halve the shallot
Using a sharp knife, cut the shallot in half through the root.
Peel the shallot
Remove the skin from the shallot halves.
Remove the tops of the shallot halves.
Slice the shallot
Cut the shallot halves vertically down to the root.
The root holds the shallot together.
Cut the shallot horizontally down to the root.
Dice the shallot
Hold the shallot half firmly and cut into very fine cubes.
Finely chop the shallot just before the root.
Check shallot cubes
Check the fine cut, if necessary chop the shallots again with rocking movements.
Never chop onions, this makes the onions bitter, tears flow and a lot of onion juice escapes.
My finely diced shallot weighed 37g.
Onion cubes in the pot
Place the diced onions in a saucepan with 20 g butter.
I made this in my copper sauté pan.
Sweat onion cubes
Sweat the diced onions or shallots for at least ten minutes until translucent.
Add 150 ml milk to the diced onions and bring to the boil.
Simmer the milk gently for a few minutes.
The onion milk with
–> 1/2 tsp salt,
–> Six pinches of pepper
–> Season and taste with six pinches of freshly grated nutmeg.
Bread pour over
Pour the onion milk over the prepared bread cubes and dumpling bread.
Mix dumpling bread
Mix well the dumpling bread doused with milk and onions.
The moisture should be evenly distributed.
Crack the eggs into a bowl.
Whisk the eggs with a fork.
Add the prepared eggs to the lukewarm dumpling mixture.
Mix in the dumpling mixture
Mix the bread dumpling mixture with your hands.
Set up the dumpling mass
Push together the bread dumpling base in the bowl.
Ripen the dumpling mass
Cover the dumpling mass with a cloth and let it stand for about 15 minutes.
The dumpling bread can absorb the liquid well.
Pluck the parsley leaves from the stalks.
I have prepared a good handful of leaves.
Cut the parsley.
I added two level tablespoons of finely chopped parsley to the dumpling base.
Complete the dumpling mass
Mix the parsley into the bread dumpling mixture.
I always do this with my hands so I get an even result.
Portion the dumpling mass
Use a large or small ladle to portion the dumpling mixture.
Alternatively, there is an ice cream scoop for small dumplings.
Immerse the portioning device in cold water and fill in the bread dumpling mixture, scrape off the edges and prepare the portions.
Overview of dumpling weight:
–> Jumbo dumplings not for wimps, 210 g
–> Midi dumplings for the mother-in-law, 90 g
Ice Cream Scoop:
-> Mini dumplings for the diet phase or gourmet appearance, 50 g
Pick up portions of dumplings
Wet your hands with cold water and place each portion in the middle of your hand.
Roll each dumpling portion skillfully with two hands and form round, even dumplings.
Cook test dumpling
Place a dumpling in boiling salted water and leave for 12 minutes.
Remove and test the dumplings.
Process dumpling mass
Prepare the remaining dumpling mixture for shaping.
Dumpling Cooking Times
The cooking times at a glance:
–> Jumbo dumplings 20-30 minutes
–> Midi dumplings 15-20 minutes
–> Mini dumplings approx. 12 minutes.
Prepare the formed dumplings for cooking.
You could also wrap the dumplings and freeze them.
Cook the dumplings as desired:
–> Never prepare the dumplings at a high boil.
–> Always place in boiling salted water and let it simmer gently.
Cover: Always cook dumplings without a cover, this is a guarantee of success.
Drain the bread dumplings
Lift the dumplings out of the water with a slotted spoon and place on kitchen paper.
–> Never put the dumplings directly from the cooking water onto the plate, because then there will be a puddle of cooking water on the plate.
Arrange the dumplings on lukewarm plates.
Optionally, you can heat 80-100 g of butter with 2-3 tablespoons of breadcrumbs on the stove.
Season the butter crumbs
Refine the butter crumbs with a little finely chopped parsley, season generously with salt and pepper.
Arrange butter crumbs
Pour the butter crumbs over the dumplings and sprinkle with parsley.
Serve the dumplings quickly and enjoy.
–> Please never cut dumplings with a knife, rather pluck them.
–> Sliced dumplings do not absorb the sauce well.
I wish you a good appetite!
2. Calories and Nutritional Values
3. Top 12 Tips for Cooking Bread Dumplings
I have documented notable work steps and pitfalls for you here:
- Fresh bread rolls are better than dried ones
–> The dumplings become fluffier.
- Cut the dumpling bread evenly sized
–> The dumplings can be better shaped later.
- Cut onions or shallots into very fine cubes
–> Important for optimal binding of the dumpling mass.
- Sweat diced onion in butter for at least 10 minutes until soft
–> This creates the typical taste.
- Boil milk for a few minutes
–> So that the onions are soft for sure.
- Mature dumpling bread and milk
–> The dumpling mixture then binds better.
- Add beaten eggs to lukewarm dumpling mixture and mix
–> Ensures the optimal binding of the ingredients.
- Add parsley to the cooled bread dumpling mixture
–> Heated parsley can color the dumpling mixture green.
- Avoid flour and breadcrumbs. Beginner’s mistake!
–> Starch makes the dumplings hard as tennis balls.
- Portion dumplings with ladle or ice cream scoop
–> This way you will get dumplings of the same size.
- Form dumplings with moistened hands
–> Nice round dumplings look more harmonious on the plate.
- Put the dumplings in boiling salted water, then let them steep.
–> For the perfect consistency of the dumplings.
4. Bread Dumpling Side Dish
The traditional dumpling goes well as a side dish with many dishes.
Main dishes with bread dumplings:
5. Bread dumplings without onions
The most common question about the dumpling concerns the onion. You can also leave out the onions and “just” pour boiling milk over the dumplings.
The onion cubes are important for the taste and for the original. Dumplings prepared with onions or shallots simply taste better!
6. Bread dumpling History
The Bavarian globe, that’s how the dumpling is affectionately called. It remains controversial whether the dumpling was invented at the gateway to the Bavarian Forest.
In any case, that’s where the town of Deggendorf, nicknamed “Knödelstadt” lies. The dumpling thrower is not to blame for this, it is a bronze fountain figure in the old town.
There is also a dumpling express in Deggendorf, which rolls into the train station from time to time. In addition, refined dishes such as a sponge cake and pralines made from dumplings and recently even the collective brand Deggendorfer Knödel .
In old Bavaria, dumplings and roast pork, like white sausage, were declared national dishes from the 19th century. In contrast to the white sausage, the Tyrolean, Franconian, Vogtländer, Thuringian and Bohemians have also adopted the dumpling, dumpling or knedlik as a traditional dish.
The correct naming remains confusing and even Karl Valentin racked his brains over it: Is that a bread dumpling, a breadsdumpling or is it even a breadsdumplings ?
The origin cannot finally be clarified. The only thing left for us is the happiness of the dumpling on the plate. It cuts a particularly beautiful figure and creates positive feelings in the eater due to its sensual, round shape.
7. More Side Dish Recipes Ideas
8. Even more Bavarian Recipe Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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