The cristmas eve edition of homemade bread dumplings as made by my sister-in-law. It’s an absolutely traditional southern german / austrian dish and it’s my first time to make them myself and not use the store-bought ones. Well, the pre-made dumplings will have a hard time from now on.

Here’s the Recipe:

(Makes about 8 dumplings, total time: about 40 mins.)


250g stale bread, including rinds
150ml lukewarm milk 
1/2 onion, diced 
2 eggs
1/2 bunch parsley, finely chopped
25g breadcrumbs (optional)
Salt, pepper, nutmeg


Cut the bread into chunks and, in a bowl, soak them in the warm milk. Mix most thoroughly, squishing and squeezing until you have a firm, moist but not wet substance. Cover and let sit for 20 minutes.

In a little butter, fry the onions on medium heat until translucent and set aside. Mix eggs and salt, pepper and nutmeg (to taste) and set aside as well. Bring a large pot of salted water to a boil.

Now add the egg-mixture and the onions to your soaked breadcrumbs and mix thoroughly again. With wet hands, form eight equally-sized balls.

Add the dumplings to the boiling water, let come to a boil again and then reduce the heat to medium low. Let simmer for 20 minutes. Then serve.