Lorraine’s german browned bread dumplings
Lorraine’s German Browned Bread Dumplings
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This is an old German recipe handed down to me from my mother-in-law. In our family, these dumplings were generally served with a pork roast topped with caraway seeds. It was always a special treat. And as old recipes go, nothing was measured.
- Dry white bread cubes (like for chicken or turkey dressing)
- 1 to 2 eggs, depending on the amount of bread cubes
- Scalded milk, depending on the amount of bread cubes and how dry they are
- Salt and pepper to taste
- Corn oil for frying
Mix the bread crumbs and salt and pepper. Add the egg, then the scalded milk; mix well. The consistency should be enough to form the mixture into small balls, a little larger than a golf ball. In a shallow frying pan filled with 1/2 inch of oil, fry the bread balls until browned first on one half, then on the other.
Prior to serving, bring a couple of quarts of water to a boil in a large pot. Add the browned dumplings and boil for about 20 to 15 minutes, depending on the size of the pot and the number of dumplings you are boiling.
Serve with hot gravy. They are also good as leftovers, sliced and sauteed in butter.
Tip: You can make and brown the dumplings ahead; you can even freeze them at this point and then thaw, boil, and serve.
Reference: Lorraine’s german browned bread dumplings
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