Pan-Fried Bread Dumplings
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,...
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 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 cumin 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 cumin seeds. Let it roast until it gets a nice golden color.
Then transfer the onion-garlic-cumin-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: 58kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 398mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1.9% | Vitamin C: 5.1% | Calcium: 3.2% | Iron: 4.6%