Grandma's Bread Dumplings - The traditional recipe with insider tips for perfect results

There are dishes that taste like childhood, comfort, and Sunday dinner at Grandma's. Bread dumplings made according to Grandma's recipe are undoubtedly one of them. Light, aromatic, and wonderfully tender - these dumplings are the ideal accompaniment to hearty meat dishes, creamy mushroom pans, or simply on their own with a generous portion of butter. Here you'll find not only the tried-and-tested basic recipe, but also Grandma's 5 insider tips that guarantee successful bread dumplings and take their flavor to a new level.

Ingredients for 4 servings (approx. 6 dumplings)

• 6 stale rolls (e.g., Kaiser rolls or pretzel rolls)

• 250ml milk

• 1 onion, finely chopped

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• 1 tsp butter

• 3 tbsp parsley, finely chopped

• 3 Eggs

• 1 pinch of salt and pepper

• 1-2 tbsp flour (optional for binding)

⏱ Preparation time

• Preparation time: 15 minutes

• Cooking time: 20 minutes

• Calories: approx. 177 kcal per dumpling

Preparation steps

1. Prepare the rolls
   Cut the stale rolls into small Cut into cubes or thin slices and place in a large bowl.

2. Sauté the onion and parsley
   Heat the butter in a pan and sauté the finely chopped onion until translucent. Briefly sauté the parsley and pour everything over the bread cubes.

3. Heat the milk
   Bring the milk almost to a boil (optionally season with a little nutmeg – see insider tip!) and pour evenly over the bread rolls. Cover and let everything swell for about 10 minutes.

4. Stir in eggs
   In the meantime, whisk the eggs with salt and pepper and then fold them into the bread mixture. If the dough is too soft, add a little flour or breadcrumbs to thicken it.

5. Shape dumplings
   With moistened hands, form tennis ball-sized dumplings from the mixture. Be careful not to press them too hard. This will make them nice and fluffy later.

6. Let the dumplings simmer
   Heat salted water or broth in a large pot (do not boil—just simmer!). Carefully add the dumplings and let them simmer for about 20 minutes, until they rise to the surface.

⭐️ Grandma's 5 insider tips for perfect bread dumplings

1. Mixed bread rolls for a better bite:
   Use different types of bread rolls—e.g. B. a mixture of white bread and pretzel rolls – for a more aromatic and varied texture.

2. Nutmeg for a delicate aroma:
   A pinch of freshly grated nutmeg in warm milk gives the dumplings a pleasantly spicy, nutty aroma.

3. Dough test in a cloth:
   Wrap a test dumpling in a clean kitchen towel and place it in the hot water. If it falls apart, add a little more flour or breadcrumbs until the mixture holds together.

4. Steam instead of boiling:
   Cook the dumplings in a steamer or in a sieve over boiling water. This way, they retain their shape better and become particularly fluffy.

5. Butter finish for flavor:
   Just before serving, toss the finished dumplings in a little melted butter. This ensures a shiny appearance and an irresistible taste.

Serving suggestions

• Classic: With roast pork and dark beer sauce

• Vegetarian: With creamy mushrooms

• Simple & quick: Sliced, fried in butter – Perfect for the next day!

Conclusion

Grandma's bread dumplings are a true kitchen gem – easy to prepare, versatile, and made with lots of love. If you follow these tips, every dumpling will be a little treat. And maybe you'll be continuing your very own dumpling tradition. Enjoy!

Tip: Leftover dumplings freeze wonderfully or fry in butter the next day – crispy on the outside, soft on the inside.