Bread Dumplings are traditional Austrian dumplings made with dried bread cubes. Traditionally, old, stale bread was used. These dumplings are often served with goulash or other creamy stews or sauces.
Bread Dumplings, in german Semmelknödel, are a typically Austrian/Bavarian food. They are often used as a side dish with stews, goulash or eaten with other kinds of saucy dishes.
I love to make them especially forfestive events like Thanksgiving or Christmas. They are also a very suitableside dish for seitan roasts!
Traditionally, they were made out of old, stale white bread, but nowadays store-bought dried bread cubes are usually used for these dumplings. Bread Dumplings are such a comfort dish. I know, they are not the prettiest, but they are damn tasty!
How to make Bread Dumplings
The ingredients
You will need:
dried bread cubes (or stale white bread, cubed)
unsweetened plant-based milk
oil
onion
garlic
caraway seeds seeds
parsley
salt
The basic steps
Step 1: Cook onion and garlic until soft. Add the whole caraway seeds.
Step 2: Pour the plant-based milk over the bread cubes. Let them soak. Then add the onion-garlic-mixture, parsley, and salt.
Step 3: Use your beautiful hands to form the dumplings. Try not to press too much, but enough so that they stay in their shape. I’ve got 8 dumplings.
Step 4: Place the dumplings into a steamer or steaming basket (whatever you have). Let them steam for about 15-20 minutes. If you’ve made larger dumplings, give them more time in the steamer.
Tip: I’ve had the best results with steaming the bread dumplings. Many people boil them, but steaming is really the easiest method because you can’t really overcook them and they’re not that soggy afterward.
Step 5: This is what it looks like when the dumplings are done. They are soft to the touch. The parsley lost its color.
Usually, I make these bread dumplings as a side dish for goulash, but this time I’ve made a simple lentil stew. (After learning about the health benefits of lentils, I’m trying to incorporate them more often into my diet. Hahaha! But more about that in future blog posts!)
Serve these bread dumplings with…
Vegan Goulash with Homemade Sausages
Pumpkin Goulash with Bread Dumplings
Vegan Goulash with Smoked Tofu and Potatoes
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I hope you’ll enjoy these dumplings as much as I do! Let me know if you give this recipe a try! I’d love to hear how it turns out for you.
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Bread Dumplings are traditional Austrian dumplings made with dried bread cubes. Traditionally, old, stale bread was used. These dumplings are often served with goulash or other creamy stews or sauces.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutesmins
Cook Time 20 minutesmins
Total Time 50 minutesmins
Course Main Course, Side Dish
Cuisine Austrian, Vegan
Servings 8dumplings
Calories 140kcal
Ingredients
6cupsdried bread cubesor stale white bread (cubed)
1 1/4cupsrice milkunsweetened
1teaspooncanola oil
1large yellow oniondiced
3garlic clovesminced
2teaspoonscaraway seeds
2tablespoonsparsleychopped
1/2teaspoonsalt
Instructions
Prepare your steamer. I heated a big pot of water with a steamer on top.
In a large mixing bowl, add the dried bread cubes / cubed white bread and pour over the plant-based milk. Mix. Let it sit for about 5-10 minutes. The bread cubes should get softer.
Meanwhile, heat the canola oil in a pan and add the chopped onion, garlic, and caraway seeds. Cook until the onions are soft.
Then transfer the onion-garlic-mixture to the bread cubes, add the salt, chopped parsley, and mix well. Let it cool off for a couple of minutes until cold enough to handle.
Form bread dumplings with your hands. (Add more rice milk or if it doesn’t stick together.)
Place the dumplings into the steamer and let them steam for about 15-20 minutes. They will take longer if you're making larger dumplings.
Take them out and enjoy them for example with Homemade Pumpkin Goulash!
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Bread dumpling recipes are varied across the region, but in general, they use either flour or stale bread, yeast (or other leavening agents), eggs, salt, and a liquid for binding.And then herbs, dried meats, fat, and other ingredients can be added.
The trick for making light and tender dumplings is to always use soft margarine or butter, simply replacing the lard portion with either of these. When you do, you will produce a light dumpling dough that puffs up as it's supposed to. Traditional dumpling recipes call for lard or shortening.
What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt. But which flour you use depends on which dumpling you want to make.
You added your dumpling to boiling rather than simmering water. Your dumplings are not compact enough. Try to form an even dumpling with no cracks and bulges so water cannot infiltrate the dumpling too rapidly and cause it to swell from the inside. This can cause the dumpling to fall apart.
You don't need speciality dumpling flour to make these wrappers – regular plain, all-purpose flour is absolutely fine. You could also use bread flour if you have it.
I like a mixture of super fine almond flour (Anthony's super fine is awesome) and coconut flour (again Anthony's, best taste and texture by a mile!). Add a touch of xanthan gum, baking powder, and we're golden.
Dumplings (especially Chinese ones) are usually wrapped in a wheat dough. If you are gluten-free, be cautious; the dough used for making crystal shrimp dumplings (har gow) contains wheat starch in addition to tapioca flour. The batter used to make rice noodle rolls (cheong fun) sometimes contain wheat starch too.
Most miso paste—the main ingredient in miso soup—is gluten free because the koji used is made with rice. But some miso paste, such as mugi miso, uses koji made with barley. And some packaged miso soup may also contain wheat gluten to give it body.
For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.
That means you did not cook it long enough before adding it to or adding the broth. If you don't cook roux long enough (until it changes color) then it will taste like flour.
A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.
This simple dough makes the perfect wrapper for wontons, gyozas, potstickers, and other delicious morsels. Store-bought wonton wrappers often contain egg and other additives but they are not at all needed for great dumplings at home.
Chinese dumplings (Jiaozi, 饺子) are stuffed parcels made of unleavened dough and savoury fillings consisting of minced ingredients like meat, egg, tofu, or vegetables.
Introduction: My name is Barbera Armstrong, I am a lovely, delightful, cooperative, funny, enchanting, vivacious, tender person who loves writing and wants to share my knowledge and understanding with you.
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