Pan-Fried Bread Dumplings

These pan-fried Bread Dumplings are a no-boil/no-steam alternative to regular Bread Dumplings. They are much quicker to make and have a crispy outside. You can serve them with all kinds of goulash and stews, or as a side for Christmas or Thanksgiving.

Course Side Dish

Cuisine Austrian, Vegan

Prep Time 20

Cook Time 20

Total Time 40

Servings bread dumplings

Calories 167kcal

Author Elephantastic Vegan

Equipment

Non-Stick Pan

Ingredients

6 cups dried bread cubes (or old white bread cut into small cubes)
1 1/3 cups unsweetened plant-based milk e.g. rice or oat (or water)
2 medium yellow onions chopped
3 garlic cloves minced
3 tablespoons parsley chopped
1/2 teaspoon salt
ground pepper
1 tablespoon cassava flour (or chickpea flour or wheat flour)
1 tablespoon oil for the pan

US Customary - Metric

Instructions

In a large mixing bowl, add the dried bread cubes and the unsweetened rice or oat milk. Give it a mix. Let the bread cubes soften for about 15-20 minutes.
Meanwhile, cook the chopped onions and minced garlic in a pan until translucent and soft. Then let it cool off.
Then add the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, and ground pepper.
Give it a good mix, then add cassava flour (or wheat or chickpea flour). This is our binding ingredient.
Form about 8 bread dumplings with your hands. (You can add more water if it's too dry, or more cassava flour if it's too moist).
To a large pan, add oil and heat it up to medium heat. Pan-fry the bread dumplings for about 5 minutes on each side (they should be golden brown and crispy on the sides). Then they are ready to serve!

Notes

Storage: If you have leftover bread dumplings, let them cool off, and put them in a container in the fridge for 2-3 days. You can reheat them in the pan, or microwave.

Nutrition