German Bread Dumplings

Have you ever heard of German bread dumplings? 

This recipe is not all that popular outside of Germany, but back home it is an absolute classic. And, as most German food, this is a very comforting meal. So if you are looking for something a bit different but still incredibly delicious, this is a recipe for you. 

You will find many different German bread dumpling recipes on the internet. Even if you ask German people, the recipe will vary widely. People usually customise the recipe to their personal preferences so every home has its own version. 

The base recipe is the same for all those different versions. This recipe is a simple veganised version. It takes a bit more time and work than my usual recipes, but it is totally worth the wait and the effort. 

Since it takes a bit of time to make, I usually save this recipe for the weekends. I like to take my time and my son likes to help knead the dough while I'm working on the side dishes that accompany the German bread dumplings. 

German bread dumplings don't have an overpowering taste, so it is very easy to pair them with many other dishes. My family's absolute favourites are a creamy mushroom sauce and a serving of baked parsnip. You won't go wrong with these two dishes, but you can certainly switch it up.

The instructions to make German bread dumplings are pretty straightforward. But I put together a few tips that might serve you well to make the process even easier.

First of all, you will need chopped whole grain bread. I recommend using old bread instead of a fresh loaf. Even if it is one or two days old, your dough will have a better consistency and you won't have to throw away food. Also, some bakeries will sell you their day-old bread at a discount price.

 Win! Win! Win! 

After the dough has sat for 20 minutes and you've rolled it, you will need a kitchen towel to wrap it before it goes into the hot water. Don't wrap it too tight, the dough will expand a bit so it needs some space. Also, make sure the towel you use hasn't been washed with laundry detergent. Otherwise, the dough will end up tasting like soap.

And the last tip I have for you is to skip the frying part. You will find that many German bread dumpling recipes suggest frying the cooked slices, I skipped this step to reduce the calorie count since it doesn't really make a difference and we are serving it with a delicious mushroom sauce that adds enough calories and flavour. 

I love making German bread dumplings for multiple reasons. They are heartwarming and delicious, and I'm able to use food that's about to go bad. But overall, they make my house smell like Oma's house, which makes me very nostalgic. And I get the opportunity to expose my son to our heritage no matter where we are. 

Again. Win! Win! Win!