Bread dumplings are a traditional Central European comfort food, widely enjoyed in Germany, Austria and the Czech Republic. Made from day-old bread, eggs, and simple seasonings, these soft yet structured dumplings are the perfect accompaniment to rich stews, creamy mushroom sauces, and hearty gravies. They are especially popular alongside dishes like Goulash, where their texture helps absorb every drop of flavor. If you’re looking for a rustic, budget-friendly side dish that transforms leftover bread into something comforting and satisfying, bread dumplings are an excellent choice.
Bread Dumplings
Print RecipeIngredients
- 2 Piece bread roll
- 4 Table spoon (tbsp) flour
- 2 Piece eggs
- 3 Table spoon (tbsp) oil
- 1 Tea spoon (tsp) salt
- 1 Tea spoon (tsp) black pepper
- 2 Table spoon (tbsp) parsley
Instructions
Cut the rolls into 2 cm pieces and toast on oil for 5-10 minutes. Scramble the eggs and mix the flour, salt, black pepper and parsley. Once the mixture is homogen, add the toeasted roll pieces and knead a dough and form dumplings (approx 3- 4 cm diameter). Put them into boiling salt water and cook them 10-15 minutes slowly. This is a side dish to cooked meat especially beef with wild sauce.
