Why You'll Love These Homemade Bread Dumplings
If you're looking for an easy, delicious, and versatile side dish, you have to try this homemade bread dumplings recipe. Made with simple, everyday ingredients, these bread dumplings hold their shape beautifully and can be served in so many delicious ways.
Here are a few reasons why we love making them:
- A great way to use up stale bread – instead of throwing away leftover bread, turn it into a delicious homemade side dish.
- Wonderfully soft and fluffy – milk and eggs create a tender, moist texture.
- Simple ingredients – all you need is bread, milk, onion, eggs, parsley, and a few seasonings.
- Perfect with sauces and gravies – these bread dumplings pair beautifully with creamy mushroom sauce, beef goulash, and roasted meats.
- Hold their shape beautifully – since they're cooked as a loaf, you can easily slice them into even portions after cooking.
- Great for making ahead – prepare them a day in advance and simply reheat before serving.
Top 5 Tips for the Best Homemade Bread Dumplings
Although bread dumplings are a simple dish, a few helpful tips and tricks will ensure they turn out perfectly every time. The most important things are choosing the right bread, using the correct amount of liquid, and cooking the dumplings gently.
- Use day-old bread. For the best homemade bread dumplings, we recommend using bread that is one or two days old. Slightly stale bread is drier and absorbs milk beautifully without becoming too mushy. Fresh bread contains more moisture, which can make the dumplings overly soft.
- Soak the bread in hot milk. Hot milk helps soften the bread evenly. After pouring the milk over the bread, let it sit for approximately 20 minutes before adding the remaining ingredients. This allows the bread to absorb the liquid and creates a perfectly moist, evenly textured mixture.
- Sauté the onion before adding it. Raw onion can have an overpowering flavor in bread dumplings. That's why we recommend sautéing it in olive oil until soft and slightly sweet. Combined with fresh parsley, it creates a wonderfully aromatic base that adds depth and flavor to the dumplings.
- Wrap the bread dumpling loaf tightly. Since we're preparing these bread dumplings in the shape of a loaf, it's important to shape the mixture firmly and wrap it tightly in heat-safe plastic wrap specifically designed for boiling. Secure both ends well to help the loaf hold its shape during cooking. Alternatively, you can use a suitable boil-safe cooking bag, following the manufacturer's instructions.
- Cook the bread dumplings at a gentle simmer. Avoid boiling the water too vigorously. A gentle simmer allows the bread dumpling loaf to cook evenly while maintaining its shape. Once cooked, let it rest for a few minutes before slicing. This makes it much easier to cut into beautiful, even slices.
What to serve with bread dumlings?
Homemade bread dumplings are one of the most versatile side dishes you can make. They pair beautifully with saucy dishes, as their soft, tender texture soaks up all those rich, delicious flavors.
We recommend serving them with one of the following dishes:
- Thin Sliced Round Steak with Sauce
- Creamy Mushroom Chicken
- Turkey Cutlets with Mushroom Cream Sauce
- Chicken Cutlets in Cream Sauce
- Pork Chops with Apples and Onion
Storing and freezing
Homemade bread dumplings are best enjoyed freshly made, while they're still warm, wonderfully soft, and moist. However, you can also prepare them ahead of time, which is especially convenient when cooking a big family lunch.
Refrigerator: Let the cooked bread dumplings cool quickly, then transfer them to an airtight container. Store in the refrigerator at 4°C (40°F) or below for up to 3 days. You can store them whole or cut into slices.
Reheating: Our favorite way to reheat bread dumplings is by steaming them, as this helps them stay wonderfully soft and moist. You can also reheat them in a skillet with a little butter, which gives them a slightly crispy, golden crust. Reheat until hot all the way through.
Freezing: Cooked and cooled bread dumplings can also be frozen. We recommend cutting them into slices and placing a piece of parchment paper between each slice to prevent sticking. Transfer them to a freezer-safe bag or airtight container and freeze for up to 2 months. Before serving, thaw them overnight in the refrigerator and reheat thoroughly.
Frequently asked questions and answers
What is the best bread for homemade bread dumplings? The best choice is white or whole-grain bread that is one or two days old, as it absorbs the milk beautifully and creates a lovely texture. You can also use day-old bread rolls or other types of light bread. Just make sure the bread isn't too fresh or spoiled.
Why are my bread dumplings too soft? The most common reason is using too much liquid or bread that is too fresh. The mixture should be moist but still firm enough to shape. If it's too soft, you can add a few extra cubes of dry bread or some breadcrumbs to help it hold together.
Can I make bread dumplings ahead of time? Absolutely! You can cook the bread dumplings a day in advance, let them cool, and store them in the refrigerator. Before serving, slice them and reheat them by steaming or gently frying them in a skillet.
Can I freeze homemade bread dumplings? Yes! Bread dumplings freeze very well, especially after cooking. Simply cut them into slices, let them cool completely, and store them in an airtight container or freezer-safe bag.
What's the difference between traditional bread dumplings and bread dumplings cooked in a loaf? The basic ingredients can be very similar. The main difference is the shape and cooking method. Traditional bread dumplings are usually shaped into individual round dumplings, while in this recipe, we shape the mixture into one large, elongated loaf, cook it, and then cut it into slices before serving.
How to make Easy Bread Dumplings at home (video)
Check this short video to master the recipe at home.
Next, try these sides
Made in collab with Lidl Slovenija d.o.o. k.d.
METHOD
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prepare the bread
Cut the day-old bread into small cubes and place them in a large bowl. Pour the hot milk over the bread and let it sit for 20 minutes to soften slightly.
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saute the onion
Peel and finely chop the onion. Heat the oil in a skillet over medium heat, add the onion, and sauté for about 5 minutes until softened. Add the chopped parsley, stir, and remove from the heat.
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prepare the dumplings mixture
Add the sautéed onion and parsley, eggs, salt, and pepper to the soaked bread. Mix well with a spatula until you have an evenly combined, slightly moist mixture that holds its shape. Lay a sheet of heat-safe plastic wrap suitable for boiling on a clean work surface and spread the bread mixture onto it. Shape into a long loaf and wrap it tightly in the plastic wrap. Secure both ends well to help the bread dumpling loaf hold its shape during cooking.
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cook the dumpling
Bring a large pot of water to a boil, then reduce the heat to a gentle simmer. Add the wrapped bread dumpling loaf and cook for about 30 minutes, or until firm in the center. Carefully remove the cooked bread dumpling from the water, unwrap it, and let it rest for a few minutes.
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serve
Cut the bread dumpling loaf into approximately 2 cm (3/4-inch) thick slices and serve with your favorite sauce and main dish.
