Bread Dumplings are traditional Austrian dumplings, made out of stale bread or bread cubes. They are often served with Goulash or other creamy sauces.
Bread Dumplings, in german Semmelknödel, are a typically Austrian/Bavarian food. They are often used as a side dish with stews, goulash or eaten with other kinds of saucy dishes.
I love to make them especially for festive events like Thanksgiving or Christmas. They are also a very suitable side dish for seitan roasts!
Traditionally they were made out of stale white bread, but nowadays store-bought dried bread cubes are usually used for these dumplings. Bread Dumplings are such a comfort dish. I know, they are not the prettiest, but they are damn tasty!
The Bread Dumplings are practically dumplings of bread stuffings typically for Thanksgiving. You can form smaller dumplings or larger ones. But if they are larger you have to keep them longer in the steamer.
One of my favorite ways to eat them is, together with a rich & creamy mushroom sauce.
I’ve had the best results with steaming the Bread Dumplings. Many people boil them, but steaming is really the easiest method, because you can’t really overcook them and they’re not that soggy afterwards.
- 6 cups dried bread cubes or old white bread cubed
- 1 cup rice milk unsweetened
- 1 yellow onion
- 3 garlic cloves
- 1 teaspoon cumin
- 2 tablespoons parsley chopped
- 1/2 teaspoon salt
- ground pepper
- 1 pinch nutmeg
- 1/2 teaspoon canola oil
- Prepare your steamer. I heated a big pot of water with a steamer on top.
- In a large mixing bowl add the dried bread cubes / cubed white bread and pour over a cup of plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.
- Peel the garlic and onion and chop it in a food processor.
- Meanwhile heat 1/2 teaspoon of canola oil in a pan and add the chopped onion and garlic. Let it roast until it gets a nice golden color.
- Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, pepper and nutmeg and mix well. Let it cool off for a couple of minutes.
- Form bread dumplings with your hands. (Add more rice milk or if it doesn't stick together.)
- Place the dumplings into the steamer and let it steam for about 30-45 minutes.
- Take them out and enjoy them for example with a <a title="Pumpkin Goulash with Bread Dumplings" href="https://www.elephantasticvegan.com/pumpkin-goulash-bread-dumplings/" target="_blank" data-mce-href="https://www.elephantasticvegan.com/pumpkin-goulash-bread-dumplings/">Homemade Pumpkin Goulash</a>!
Did you make these vegan Bread Dumplings? Tag @elephantasticvegan on instagram and use the hashtag #elephantasticvegan. Don’t forget to subscribe to the Elephantastic Vegan Newsletter to see Reader Remake Features!
I will definitely be making this next week. I grew up with Hungarian food, so I’m excited to show my mom that I can still make similar things with a vegan touch!
Great to hear that! I hope you’ll like them and let me know how they work out for you :)
Do you have a recipe for that mushroom cream sauce? The combination of the two is striking!
It’s really easy if you have access to Alpro Cuisine (which is an unsweetened soy cream used for cooking). I simply pan-fry the mushroom slices (you’ll only need a drop of oil in a non-stick pan) until they’ve lost most of their water, then reduce the heat and add the soy cream (unsweetened). Give it a mix, add parsley and salt to taste and heat until warm and until sauce gets a bit thicker. That’s all :)
Thank you!! I’ll look for Alpro or something similar to what you described. Appreciate the quick response :)
I learned to make German bread dumpling from my mom who learned how to make them from her German neighbors. I just break up bread and allow it time to dry out. I pour some milk butter in a pan and when it
starts to boil pour it over the bread and put a dish towel over the bowl of bread for twenty minutes or so.
They add an egg per loaf of bread and mix with hands. Then put butter on your hands and put flour on the bread and knead. Keep adding butter to your hands if needed as well as more flour if needed. When it starts to stick together
Make hard balls. You can make them a day ahead, but refrigerate or freeze for later cooked or uncooked. Boil for 20 minutes. Eat. Our family loves them. I had some at a german place in Vegas and they tasted like ours. Great with a beef roast, pork roast, or turkey or pork chops. Love it with turkey or beef gravy. I make 4 per person in our family. Even my adopted grandchildren ask for them.
I made these last night. I used wholemeal bread as it was all I had, and coriander leaf instead of parsley, While they were steaming I made a quick tomato, red onion and mushroom sauce (1 red onion, a can of chopped tomatoes and about 300g of sliced mushrooms, plus 1 sliced red chilli) and they turned out really well. I’ll definitely be making these again!
Sounds absolutely delicious, Catherine! I’m so glad you liked them! Thank you for the wonderful review!