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Pan-Fried Bread Dumplings

Pan-fried Bread Dumplings are a no-boil/no-steam alternative to regular Bread Dumplings. Serve with Brussels sprouts, lentil loaf and call it a Thanksgiving meal!

Pan-Fried Bread Dumplings |

These vegan, pan-fried Bread Dumplings are a no-steam and no-boil alternative to my regular Bread Dumplings recipe. These were a result of my craving for bread dumplings and extreme laziness. My boyfriend and I absolutely loved how crispy on the outside and soft on the inside they turned out. He actually begged me to make them a couple of times already, and now, I haven’t gotten any excuses, because they are not hard to make, plus they take way less time than the regular bread dumplings.

Pan-Fried Bread Dumplings |

So what are these bread dumplings? Main dish? Side dish?! They could be both! We had them with Brussels sprouts, which was excellent but I like to imagine them as a part of a huge Thanksgiving feast! They would be perfect with a seitan roast, lentil loaf, mashed pumpkin, mashed potatoes, braised red cabbage, gravy, Brussels sprouts,.. All the perfect fall goodness on one table!

Using Thanksgiving Leftovers

If you have leftover stuffing from Thanksgiving you can make these Bread Dumplings as well! You’ll only need to add cassava flour, or any other dry binding agent like chickpea flour or wheat flour, and any spices or herbs you might want to add. Form patties and pan-fry them. Easy as that and so good!

Serve these Pan-Fried Bread Dumplings with…

Pan-Fried Bread Dumplings with Brussels Sprouts

Pan-Fried Bread Dumplings

Elephantastic Vegan
Recipe for vegan, pan-fried Bread Dumplings. These are way quicker to make than regular bread dumplings, because they are no-steam & no-boil! They are perfect for fall and thanksgiving dinners – serve with brussel sprouts, gravy, mashed potatoes, seitan roast,…
5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Main Course
Cuisine Austrian, Vegan
Servings 8 bread dumplings
Calories 58 kcal


  • 5 cups dried bread cubes or old white bread (cubed)
  • 1 1/4 cups water (or unsweetened rice milk)
  • 2 red onions
  • 3 garlic cloves
  • 1 teaspoon caraway seeds
  • 2 tablespoons parsley , chopped
  • 1/2 teaspoon salt
  • ground pepper
  • 2 teaspoons cassava flour (or chickpea flour or wheat flour)
  • olive oil for the pan


  • In a large mixing bowl add the dried bread cubes / cubed white bread and pour over a cup of water. Give it a mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.
  • Meanwhile, peel the garlic and onions and chop it in a food processor.
  • Heat a bit of olive oil in a pan and add the chopped onion, garlic and caraway seeds seeds. Let it roast until it gets a nice golden color.
  • Then transfer the onion-garlic-caraway seeds-mixture to the bread cubes, add the salt, chopped parsley, pepper, cassava flour and mix well. Let it cool off for a couple of minutes.
  • Form bread dumplings with your hands. (Add more water if it’s not sticky enough, or more cassava flour if it’s too sticky)
  • Coat a large pan with olive oil and heat it up on medium to high heat. Pan-fry the bread dumplings for about 5 minutes on each side (they should be golden brown and crispy on the sides).


Calories: 58kcalCarbohydrates: 10gProtein: 1gFat: 1gSodium: 398mgPotassium: 84mgFiber: 1gSugar: 2gVitamin A: 95IUVitamin C: 4.2mgCalcium: 32mgIron: 0.8mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!
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Recipe Rating


Wednesday 16th of May 2018

Love a good dumpling. Will try out this recipe for sure.


Tuesday 18th of October 2016

Hi Bianca,

the dumplings look quite nice, but what I am more interested in: how did you make the brussel sprouts, they really look delicious? Cooked and fried afterwards? Or in the baking oven?

LG Martina


Tuesday 18th of October 2016

Hi Martina, thank you so much! I always make the brussel sprouts in a large pan, add a bit of water and let them cook with the lid on (until they're soft and the water is gone). Then I add olive oil and a splash of cooking soy sauce and let them pan-fry until they got a nice color. :)

Natalie | Feasting on Fruit

Wednesday 12th of October 2016

I've never had a bread dumpling, but they sound and look spectacular. The closest comparison I can think of that I am familiar with is like stuffing smushed into dumpling form haha. Which actually sounds incredible! And I just finally bought cassava flour, so it's fun to see that you are using that stuff too :)


Thursday 13th of October 2016

Actually, that's exactly what these are - stuffing dumplings haahah! Historically, bread dumplings were a poor-man's-food, made out of stale bread. But as in so many countries - the simplest and most inexpensive meals are often the best. And I think these go so well in a huge thanksgiving feast. This is actually the first recipe I used cassava flour. I was out of chickpea flour (which is my usual binding agent) and I was amazed at how great cassava did for binding. So excited to see what you come up with cassava flour! :)

Rebecca Strength and Sunshine

Tuesday 11th of October 2016

Woooooh! BREAD dumplings! That is the ultimate in comfort and good feelings!


Thursday 13th of October 2016

comfort food indeed! I love fall for these meals :)