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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,...
Course Main Course
Cuisine Austrian, Vegan
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 8 bread dumplings
Calories 58kcal
Author Elephantastic Vegan


  • 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: 58kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Sodium: 398mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin A: 95IU | Vitamin C: 4.2mg | Calcium: 32mg | Iron: 0.8mg