Original Bavarian Bread Dumplings

Germans are big fans of the dumplings. Some are made from bread, other from potatoes, and all of them taste pretty fantastic. Of the two, bread dumplings are a bit easier to make and there’s really very few ingredients or steps involved. It’s really a matter of perfecting your rolling technique and making sure there are no stray dry crumbs to throw off your dumplings while they boil.

If you live in Germany, you may be lucky enough to buy the dumpling bread by the bagful. Knödelbrot (dumpling bread) is sold by the bagful with exactly 400g of pre-shredded bread. You only need to add the ingredients, roll the dumplings up, boil them and enjoy. It doesn’t get much more simple than that. But if you have a bunch of stale rolls, bread heels or even big dough pretzels (although those are often reserved for special dumplings), you can make your own dumpling bread. Just shred the bread into large chunks with your hands or a food processor. I usually save all my leftover rolls for stuffing mix or French toast in the freezer so I’m glad to find yet another use for them. It’s easiest if you already have the bread cut up or chunked before you put it in the freezer because some breads harden after freezing and thawing.

bread dumplings mix

As I mentioned, part of the difficulty of making bread dumplings is rolling them into balls. I’ve included some tips in the recipe below which should help. You want to use an even amount of pressure so that they become compact and tight, but you also need to make sure that none of the bread pieces stick out anywhere. If you glance over your dumplings before they go into the water and you notice a flap of bread sticking out, just poke it back into the dumpling with your finger and roll the dumpling until the hole has closed up. And always make sure you wet your hand before you handle the dumpling dough. This will keep it from sticking to you and allow you to form nice, smooth dumpling balls.
bread dumplings boiling

Bavarian Bread Dumplings

Makes about 7 fist-sized dumplings

Ingredients

  • 400g bread, broken into chunks
  • about 250ml (1 cup) milk, warmed
  • 2 eggs, beaten
  • 1 tablespoon dried parsley
  • 1/2 teaspoon salt
  • 1 dash pepper

Directions

  1. Put the bread chunks into a large bowl and pour milk over top. Cover bowl and let sit 10 minutes until milk is absorbed. Toss the mixture once during the soaking time with your hands or a large spoon.
  2. Add egg, salt, parsley and pepper to the bowl and knead into the bread until a dough-like mixture is formed.
  3. Add water to a large pot and salt lightly. Bring to a boil.
  4. Wet your hands and take about a fistful of dumpling mix into your hands. Hold one hand on top of the dumpling and one below. Keep one of your hands stationary (usually the upper hand) and apply a bit of pressure as you roll the mix into a ball.
  5. Place all bread dumplings into the pot at the same time, and cook at low heat for 20 minutes. Bread dumplings will begin to float almost immediately but will be slightly browned when finished.

Serve them with your favorite meal, like Schweinebraten with stewed German red cabbage.

bread dumpling

  • http://www.juliajanzen.com Julia Janzen

    I REALLY want to make this whole meal! Maybe I’ll do it in celebration of my German ancestors, the Romelsbachers, Schneidgalls, and the Maeuls who were from Hirschlanden and Enzweigingen. I’ve been doing a lot of genealogy work and this meal might be inspiration to continue looking for more information about them. :)

    I’m a little intimidated by the Schweinebraten and I don’t know if I can even find the pork like that anywhere but I’m going to try.

    Thank you for the wonderful posts. I’m really enjoying your blog.

    Julia
    .-= Julia Janzen´s last blog ..Learning about Waldorf =-.

    • Tiffany

      Julia,
      Do you maybe have a butcher in your area or someone via your farmer’s market that slaughter’s pigs? I’m sure that if you could describe the cut to them and show them a few photos, they can cut it for you. Our butcher here had never cut t-bones before, but when we asked him about them he was more than happy to learn & cured them for us and everything. You might also look around and see if you have a german bakery or market in your area. They seem to pop up in the strangest of places and they would be able to provide you with the right cuts. Heck, if you know a good German restaurant that serves Schweinebraten, I might even ask them (after going there a few times). They have to be getting the stuff from somewhere and they’re not shipping it from Germany…

  • Doris Mühlbauer

    Just let us know, when food is ready !!!!
    Doris

  • http://www.realtorerika.com Erika Nicholson

    Friends asked me to cook a german meal. Today we have Schwinebraten, blaukraut and with your recipe I will have the Semmelknoedel and Potato dumplings.

    My husband is from Bamberg and I’m from Wuppertal. Having your recipe from the Semmelknoedel is a big help to me.
    Where I come from, we mainly eat potatoes.
    I found you today by accident and I do enjoy this site,

    • Tiffany

      Hope it turned out great! There is nothing quite like homemade Schweinebraten!! Makes my mouth water just thinking about it :) Thanks for all the lovely compliments too. I hope to see more of you around the site :)

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  • Kellycutie82

    Thanks for the recipe, I often cook goulash as some of my partners family are Austrian & he loves it, but we usually just have bread rolls with it & I have always wanted to do dumplings as that’s what they have in Austria so I am saving this page & going to give them a try next time :) thanks

    • http://www.noordinaryhomestead.com/ Tiffany @ No Ordinary Homestea

      The trickiest part is probably rolling them — and then dipping them in the water. Just make sure your hands are moist for the rolling process and all should go great! Hope everyone enjoys them!