Fried Bread Dumplings
These golden, crispy-edged bread dumplings are a comforting homemade classic that transforms stale bread into a savory delight.
Ingredients
- •4 cups stale white bread or rolls, cut into small cubes (about 200g)
- •1 cup warm milk (240ml)
- •2 large eggs
- •2 tablespoons melted butter or margarine
- •1 small onion, finely diced
- •2 tablespoons fresh parsley, finely chopped
- •1/2 cup all-purpose flour (60g)
- •1 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons vegetable oil for frying
Instructions
- 1
Place the cubed stale bread into a large mixing bowl and pour the warm milk evenly over it, allowing it to soak for about 10 minutes until softened.
- 2
In a small skillet, sauté the diced onion in a teaspoon of butter or oil until translucent and fragrant, then add it to the soaked bread.
- 3
Add the eggs, melted butter, chopped parsley, salt, pepper, and all-purpose flour to the bread mixture.
- 4
Gently mix everything together with your hands until a cohesive, slightly sticky dough forms without overworking it.
- 5
Wet your hands slightly and shape the mixture into firm, compact round dumplings or slightly flattened patties.
- 6
Heat the vegetable oil in a large skillet over medium heat.
- 7
Place the dumplings in the skillet and fry for 4 to 5 minutes on each side until deeply golden brown and crispy on the outside and cooked through.
- 8
Remove the dumplings with a slotted spoon and drain them briefly on paper towels before serving warm.
💡 Chef tips
- Use bread that is at least a couple of days old for the best texture and liquid absorption.
- For a pareve version, substitute the milk with oat or soy milk and use plant-based margarine instead of butter.
- Leftover cooked dumplings can be stored in the refrigerator for up to 3 days and reheated in a skillet to restore their crispiness.
✅ How it should turn out
The finished dumplings are golden and delightfully crisp on the outside with a tender, savory interior that smells richly of toasted bread and fresh herbs.