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!
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.
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
- 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).