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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If you don't want to use egg at all, a little corn starch is your best bet. I'd add a little oil to the filling because if you use too much cornstarch, the filling could end up tight and dry. Egg washes: Try milk instead and sprinkle a little sugar on top to facilitate browning.
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.
If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough. If you overcook them in the pan, you risk a similar gummy texture on top and a bitter, burnt crust on the bottom.
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 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. Water. This recipe is a hot water dough, which I find a lot easier to work with.
When it comes to choosing the right flour, opt for '00' or very strong bread flour, which both have a high protein content (over 14g per 100g is best). Higher protein levels produce the higher volume of gluten needed to achieve elasticity and chew in the dough.
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.
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
If you leave the lid off, they'll crisp up more on top, and be slightly drier. I like to do a bit of both, so I'll usually leave the lid on for the first 10 minutes or so, then take it off for another 10. You'll know the dumplings are fully cooked when they're nice and firm.
Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.
Vegan Egg Replacement: Prepared according to package directions (I LOVE this one from Bob's Red Mill). If you're unable to find a store-bought egg replacement, you can make a chia or flax egg. For one “egg”, simple mix 1 tablespoon of ground flax or with 2.5 tablespoons of water.
Flour paste. Mix flour with water and a bit of salt. Go for a thick glaze-like consistency, and use it instead of the egg. Give it at least 10 minutes to hold before frying, and try to hold the edges closed with tongs when initially frying.
Luckily there are plenty of vegan ways to recreate a tasty egg roll without using animal products. For this recipe, egg is replaced with tofu in the filling and the wraps are held together with water.
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.
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