Bread dumplings
From stale rolls, milk, egg and parsley — the side dish that comes from bread leftovers.
- Time
- 45 min
- Effort:
- medium
- Origin
- Bavaria
- Season
- all year
- vegetarian
- classic
- budget
- Sunday
Ingredients for 4 portions
6stale rolls
250 mlmilk
2eggs
1onions
½ bunchparsley
1 tbspbutter
to tastenutmeg
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Eggs
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Ready-made instead of homemade
This is what goes on the shopping list when you switch the side to “ready-made” in the week — ready in 25 min.
1½ pack(s)bread dumpling mix (packet)- 2eggs
- 375 mlmilk
Nutrition and ingredients then refer to the bought product.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 316 kcal |
|---|---|
| Protein | 13.8 g |
| Fat | 8.5 g |
| Carbohydrates | 44.3 g |
| of which sugar | 6.2 g |
| Fibre | 3.1 g |
| Salt | 1.6 g |
Not counted because listed without a quantity: nutmeg, salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Slice the rolls thinly, pour over warm milk, leave for 15 minutes.
- 2
Finely dice the onion, sweat with the parsley in butter, knead into the bread with the eggs, salt and nutmeg.
- 3
Shape dumplings with wet hands, poach in simmering salted water for 15–20 minutes.