Bread Dumplings

Bavarian Bread Dumplings are culture and art. There are recipes and exact manuals. the bread should be old, but not hard, and I can buy the proper “Knödelbrot” in Bavarian supermarkets.

But really bread dumplings are just a reuse of leftovers. The leftover wheat bread and as much of other leftovers as possible should be made into something tasty. No matter if the bread is hard or not, and use as much as possible of othe leftovers you find in the kitchen.

I need a mixing bowl.


  • Old wheat bread, about a bowlfull. Try sourdough rye bread will not work, although the stuff they sell you in American supermarkets is fine.
  • 1/2 teaspoon salt
  • herbs if available. Parsley is classic, I use tarragon because it grows in the garden. Dried herbs are fine, too.
  • One or two eggs
  • cooked leftover vegetables. cut finely
  • roasted onion or bacon cubes if available

Cut the bread into 1/4″ (1/2cm) cubes. I do that with a bread cutter – dry bread will disintegrate into the proper size. Add salt, and add herbs, vegetables, onions and bacon to taste. pour boiling water and mix with a wooden spoon. Wait until soft, occasionally stir with the spoon.

Add eggs, knead, and form balls. a good size is about 2-3″ across, although any size will work.

Cook the dumplings in simmering water. They are good if they are relatively soft. Hart restaurant dumplings are for other people.