Lorraine’s german browned bread dumplings recipe

Lorraine’s German Browned Bread Dumplings recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of a dish.

Recipe intro

Lorraine's German Browned Bread Dumplings recipe is a delightful dish that brings the flavors of Germany to your table. These dumplings are made from stale bread, eggs, and spices, then browned to perfection. The result is a crispy exterior with a soft and flavorful interior that pairs perfectly with hearty stews or roasted meats. With simple ingredients and easy preparation, this recipe is a must-try for anyone looking to add a touch of German cuisine to their home cooking.

Keywords: Lorraine's, German, browned bread dumplings, recipe, flavorful.

Lorraine's german browned bread dumplings recipe details

Lorraine’s german browned bread dumplings recipe, recipe Rating: 4.8
Number of votes:128

Ingredients

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

Instructions:

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.

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.