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Bread dumplings

As you may have already noticed:

We love dumplings!

That’s why we absolutely had to add this german classic to our collection of dumpling recipes! I personally got to know bread dumplings quite late and I have to say that I am incredibly happy that we managed to create this recipe without animal products!

We always worried that the dumplings would soak up during cooking and dissolve completely. But that has actually not happened to us so far. So you definitively can be sure this recipe works!

But it is important to make sure that the dumpling mixture contains enough liquid and that you do not put the dumplings in bubbly boiling water. Just give it a try. You will see, they will be just delicious!

Bread dumplings

Madeleine
Prep Time 25 mins
Cook Time 15 mins
Total Time 40 mins
Servings 4 persons

Ingredients
  

  • 5-6 rolls (dry from the day before, approx. 320g)
  • 300 ml plant-based drink (unsweetened)
  • 1 large onion (finely chopped)
  • some oil
  • ¼ bunch of parsley
  • 5 tbsp breadcrumbs
  • 100 g chickpea flour or soy flour
  • 1 pinch of nutmeg
  • salt
  • pepper

Instructions
 

  • Cut the well-dry rolls from the day before into small cubes and place in a large bowl. Put aside.
  • Peel the onion and cut into fine cubes.
  • Steam these in a little oil until they are translucent and season with a little salt and pepper to taste. Meanwhile wash and finely chop the parsley.
  • Warm the plant drink slightly and stir in the soy or chickpea flour.
  • Now add the liquid to the bowl with the bread rolls.
  • Now add the onions, breadcrumbs, parsley and nutmeg, as well as a little salt (about teaspoon). This is then kneaded into a compact mass and left to rest for 10 minutes.
  • Then put on a large saucepan with water and salt and bring to a boil.
  • In the meantime, shape the dumplings (it will be about 10 regular sized dumplings or more if they are made smaller).
  • When the water is boiling, reduce the temperature (it should no longer boil and bubble) and let the dumplings float in the salted water for 10-15 minutes.
  • Get out of the water with a skimmer and serve.

Notes

The rolls should really be dry. Sometimes, it helps to just cut them into chunks and let them air dry for a few hours.
Please do not store rolls in plastic bags. They won’t dry in it, they get just chewy. Best kept in a paper bag or simply covered with a kitchen towel.
The leftovers of the delicious dumplings – if there are any – simply roast them with a little vegetable fat in the pan the next day and enjoy with a salad or with the rest of the sauce.

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