Cooking Bread Dumplings FAQ

For the preparation of bread dumplings you can use fresh buns or rolls. Bread rolls from the previous day are also suitable. For dried dumpling bread you need more liquid during preparation.

The recipe and the ingredient quantities are not correct. The ratio of bread rolls, eggs and milk must be suitable. It is always helpful to cook a test dumpling in advance from the freshly prepared dumpling mixture. Gelingsicher recipe: Bread dumplings from chef Thomas Sixt

Study a recipe that works. The dumpling mass should be well done, sometimes it is enough to add an egg. Let the mass rest sufficiently long (15 minutes). Alternatively, you can prepare the dumpling mass in a cake pan in the oven. If the mass is too liquid, you can create a firmer dumpling mass with a little breadcrumbs.

The parsley always comes finely chopped at the end in the almost cooled bread dumpling mass. Heating the parsley or adding it to the warm dumpling mass is not recommended. The parsley can turn the dumpling mass green.

Use a large or small ladle or ice cream scoop to portion the dumplings.

Season the dumpling cooking water well with salt, the water may taste salty.

Put the dumplings in the boiling water, then reduce the temperature and let them simmer gently.

Cook the dumplings better without a lid, so you can watch the dumplings. Overcooked dumplings with a lid can disintegrate, the volume of the dumplings increases.

Before serving, place the dumplings on a paper towel and let them drain. This way you avoid a puddle of water on the plate, which in turn waters down the sauce.

You can freeze both cooked bread dumplings and raw bread dumpling base.

Dumplings can be stored in the refrigerator for 2-3 days.

You can cut the dumplings into slices and fry them in a pan. Complemented with an egg creates a simple dish. Fried dumplings and Knödelgröstl are popular dumpling dishes in Bavaria and Austria.