Fried Bread Dumplings
These golden, crispy-on-the-outside and soft-on-the-inside dumplings are a comforting classic, perfect for soaking up savory gravies.
Ingredients
- •4 cups stale white bread or rolls, cut into 1/2-inch cubes (approx. 250g)
- •1 cup whole milk (240ml)
- •2 large eggs, lightly beaten
- •1/4 cup fresh parsley, finely chopped
- •1/4 cup yellow onion, finely diced
- •2 tablespoons unsalted butter
- •1/2 teaspoon salt
- •1/4 teaspoon ground nutmeg
- •1/4 cup all-purpose flour
- •2 tablespoons vegetable oil for frying
Instructions
- 1
Place the bread cubes in a large mixing bowl and pour the milk over them; let soak for 10 minutes until softened.
- 2
In a small skillet, sauté the diced onion in 1 tablespoon of butter until translucent and soft, then add to the bread mixture.
- 3
Add the beaten eggs, chopped parsley, salt, nutmeg, and flour to the bowl, mixing gently with your hands until a cohesive, slightly sticky dough forms.
- 4
With damp hands, shape the mixture into 8 uniform, round dumplings about the size of a tennis ball.
- 5
Bring a large pot of salted water to a gentle simmer; carefully drop the dumplings in and cook for 12-15 minutes until they float to the surface.
- 6
Remove the dumplings with a slotted spoon and pat them dry on a paper towel.
- 7
Heat the remaining tablespoon of butter and the vegetable oil in a large non-stick skillet over medium heat.
- 8
Fry the dumplings, turning occasionally, until they are golden brown and crispy on all sides.
💡 Chef tips
- Use bread that is at least a day old; if it is too fresh, toast the cubes in the oven for 5 minutes to dry them out.
- If the mixture feels too wet to hold its shape, add an extra tablespoon of flour at a time.
- Leftover dumplings can be sliced and pan-fried the next day for a delicious breakfast side.
✅ How it should turn out
The finished dumplings should have a deep golden-brown crust that crackles when bitten, revealing a light, aromatic, and savory interior with hints of nutmeg and fresh herbs.