Bread Dumplings Overview - Spinach Dumplings, Cheese Dumplings and Bacon Dumplings
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Recipes in this Video
6 recipes
Ingredients
- ●6 cups stale bread (preferably white bread)
- ●2 cups milk
- ●1 medium onion, finely chopped
- ●4 tablespoons butter
- ●2 large eggs
- ●1/4 cup fresh parsley, chopped
- ●1 teaspoon salt
- ●1/2 teaspoon black pepper
- ●1/4 teaspoon nutmeg
- ●1/2 cup all-purpose flour
Instructions
- 1Cut the stale bread into small cubes and place them in a large bowl.
- 2In a saucepan, heat the milk until warm, then pour it over the bread cubes. Let it soak for about 15 minutes.
- 3In a skillet, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Remove from heat and let cool slightly.
- 4Add the sautéed onion, eggs, parsley, salt, pepper, and nutmeg to the soaked bread mixture. Mix well until combined.
- 5Gradually add the flour to the mixture, stirring until a dough forms. If the dough is too sticky, add a little more flour as needed.
- 6Bring a large pot of salted water to a boil.
- 7With wet hands, form the dough into round dumplings, about the size of a golf ball.
- 8Carefully drop the dumplings into the boiling water. Reduce the heat to a simmer and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
- 9Using a slotted spoon, remove the dumplings from the water and let them drain on a paper towel.
- 10Serve warm with gravy or as a side dish.
Equipment
large bowlsaucepanskilletslotted spoonpaper towels
Spinach dumplings, or Spinatknödel, are a traditional dish in Austria, often enjoyed as a hearty meal or side dish. They reflect the culinary practice of using seasonal greens and stale bread, showcasing resourcefulness in Austrian cooking. Today, they are popular in various forms across Central Europe, with many variations incorporating different herbs or cheeses.
Ingredients
- ●spinach
- ●bread rolls
- ●eggs
- ●flour
- ●onion
- ●garlic
- ●nutmeg
- ●salt
- ●pepper
- ●butter
- ●parmesan cheese
- ●parsley
- ●milk
- ●lemon zest
Instructions
- 1Cook spinach in boiling water until wilted, about 2-3 minutes.
- 2Drain spinach and cool, then chop finely.
- 3In a skillet, melt butter over medium heat and sauté chopped onion and garlic until translucent, about 5 minutes.
- 4In a large bowl, combine bread rolls, eggs, flour, sautéed onion and garlic, chopped spinach, nutmeg, salt, and pepper.
- 5Mix until well combined and form into small dumplings, about the size of a golf ball.
- 6Bring a large pot of salted water to a boil.
- 7Gently drop dumplings into boiling water and cook until they float to the surface, about 10-12 minutes.
- 8Remove dumplings with a slotted spoon and set aside to drain.
- 9In a separate pan, melt additional butter and toss cooked dumplings to coat.
- 10Serve dumplings garnished with grated parmesan and chopped parsley.
Ingredient Alternatives
parmesan cheese
Healthier: nutritional yeast
Cheaper: pecorino
Nutritional yeast is a dairy-free alternative, while pecorino is often less expensive than parmesan.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil is a healthier fat, and margarine can be a cheaper substitute.
Techniques
sautéingboiling
Equipment
large potskilletmixing bowlslotted spoon
🌶️🌶️🌶️Lowmilkeggswheat
Also Known As
Spinatknödel
Ingredients
- ●250g stale bread
- ●200ml milk
- ●150g cheese (e.g., Emmental or Gruyère)
- ●2 eggs
- ●1 onion, finely chopped
- ●2 tbsp butter
- ●1/4 cup fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●flour for dusting
Instructions
- 1Cut the stale bread into small cubes and place them in a large bowl.
- 2In a saucepan, heat the milk until warm, then pour it over the bread cubes. Let it soak for about 10 minutes.
- 3In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent. Allow to cool slightly.
- 4Add the sautéed onion, cheese, eggs, parsley, salt, pepper, and nutmeg to the soaked bread. Mix well until combined.
- 5If the mixture is too wet, add a little flour until it holds together but is still moist.
- 6Form the mixture into dumplings, about the size of a golf ball.
- 7Bring a large pot of salted water to a boil. Reduce to a simmer and gently add the dumplings.
- 8Cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through.
- 9Remove the dumplings with a slotted spoon and let them drain on a paper towel before serving.
Equipment
large bowlsaucepanskilletslotted spoonpaper towels
Cheese dumplings, or Mamaliga, are a cherished dish in Moldova, often enjoyed during family gatherings and celebrations. Traditionally made with simple ingredients, they reflect the resourcefulness of Moldovan cuisine, transforming humble flour and cheese into a comforting meal. Today, variations can be found across Eastern Europe, with each region adding its unique twist, making them a beloved comfort food worldwide.
Ingredients
- ●flour
- ●water
- ●salt
- ●cheese
- ●egg
- ●butter
- ●sour cream
- ●herbs
Instructions
- 1Mix flour and salt in a bowl.
- 2Add water gradually while stirring until a dough forms.
- 3Knead the dough on a floured surface until smooth.
- 4Roll out the dough to a thickness of about 1/4 inch.
- 5Cut the dough into circles using a glass or cutter.
- 6Place a spoonful of cheese in the center of each circle.
- 7Fold the dough over the cheese and pinch the edges to seal.
- 8Bring a pot of salted water to a boil.
- 9Drop the dumplings into the boiling water and cook until they float, about 5-7 minutes.
- 10Remove the dumplings with a slotted spoon and drain.
- 11Serve hot with melted butter and sour cream.
Ingredient Alternatives
cheese
Healthier: cottage cheese
Cheaper: ricotta
Cottage cheese offers similar texture with lower fat.
butter
Healthier: olive oil
Cheaper: margarine
Olive oil adds healthy fats and flavor.
Techniques
mixingkneadingboilingfolding
Equipment
mixing bowlrolling pinpotslotted spoon
🌶️🌶️🌶️Lowglutendairyegg
Also Known As
Cheese MamaligaBrinza Mamaliga
Ingredients
- ●250g stale bread
- ●150ml milk
- ●100g speck (bacon), diced
- ●1 medium onion, finely chopped
- ●2 eggs
- ●2 tbsp fresh parsley, chopped
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp butter (for sautéing)
Instructions
- 1Cut the stale bread into small cubes and place them in a large bowl.
- 2In a small saucepan, heat the milk until warm, then pour it over the bread cubes. Let it soak for about 10 minutes until the bread absorbs the milk.
- 3In a skillet, melt the butter over medium heat and sauté the chopped onion until translucent. Add the diced speck and cook until crispy. Remove from heat and let cool slightly.
- 4Add the sautéed onion and speck mixture to the soaked bread, along with the eggs, parsley, salt, pepper, and nutmeg. Mix well until combined.
- 5Form the mixture into dumplings, about the size of a golf ball.
- 6Bring a large pot of salted water to a gentle boil. Carefully drop the dumplings into the water and cook for about 15-20 minutes, or until they float to the surface and are cooked through.
- 7Remove the dumplings with a slotted spoon and let them drain on a paper towel before serving.
Equipment
large bowlsmall saucepanskilletslotted spoonpot
Ingredients
- ●500g fresh spinach
- ●200g stale bread
- ●1 medium onion, finely chopped
- ●2 cloves garlic, minced
- ●2 eggs
- ●100g grated Parmesan cheese
- ●100ml milk
- ●1/2 tsp nutmeg
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●2 tbsp butter
- ●2 tbsp flour
Instructions
- 1Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes until wilted. Drain and chop finely.
- 2In a pan, melt 1 tablespoon of butter and sauté the chopped onion and garlic until translucent.
- 3In a large bowl, combine the stale bread (cut into small cubes), sautéed onion and garlic, chopped spinach, eggs, grated Parmesan, milk, nutmeg, salt, and pepper. Mix well until combined.
- 4Let the mixture sit for about 10 minutes to allow the bread to absorb the moisture.
- 5Form the mixture into dumplings, about the size of a golf ball.
- 6Bring a large pot of salted water to a boil. Carefully drop the dumplings into the boiling water.
- 7Reduce the heat to a simmer and cook the dumplings for about 15-20 minutes, or until they float to the surface and are cooked through.
- 8In a separate pan, melt the remaining butter and add flour to make a light roux. Cook for 1-2 minutes, then add a little of the cooking water from the dumplings to create a sauce.
- 9Serve the dumplings drizzled with the butter sauce.
Equipment
large potpanmixing bowlcolanderspatula
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