They have a delicate taste, are wonderfully easy to make and can be made in a whole range of varieties – Bread Dumplings! All have the main ingredients in common: bread cubes, egg and milk and seasoned with parsley. These dumplings are a classic amongst Austrian accompaniments and are on almost all menus! Try the little sister of our popular Napkin Dumplings!

Metainformationen

Ingredients

  • 200 g bread roils (or white bread, stale, in cubes)
  • 150 ml milk
  • 2 eggs
  • salt
  • pepper
  • 1 pinch nutmeg (freshly ground)
  • 1 bunch parsley

Directions for Bread Dumplings

  1. Chop bread into chunky cubes. Heat milk and soak bread cubes in his.
  2. Separate eggs, add yolks to the bread, season with salt and pepper and nutmeg and mix well.
  3. Whisk egg white until stiff, fold carefully into the dumpling mixture and season with parsley.
  4. Shape a roll out of the mixture and wrap in heatproof cling film making sure that the ends are closed well.
  5. Place the dumplings in boiling water and cook for 25-30 minutes. Carefully remove from the cling film and cut into slices.

TIP

If you prefer Bread Dumplings with a more seasoned flavour, mix a small chopped onion or a little seasoned bacon to the mixture. To use leftover dumplings, chop into small pieces and fry in a pan. Whisk eggs, season with salt and pepper and stir into the mixture until they start to solidify. This is a great, quick meal good for using leftovers and is called FRIED DUMPLINGS WITH EGG in Austria.

JUST ONE MORE THING

If you will bring these dumplings to the next level then we call it Tyrolean Dumplings.

Tyrolean dumplings filled with bacon, sausage and fried onions.
Tyrolean Dumplings – As unspectacular as the name may be, these fluffy dumplings with bacon, sausage and fried onions more than make up for it in flavour.

OUR RECOMMENDATION

Our round spatula is the obvious choice when you want to “fish out” dumplings or vegetables from the pot or take your tasty baked goods out of the hot, greasy pan. With its long and curved-ended handle, the round spatula is also easy to hang up, making it a pleasant eye-catching feature in the kitchen and ensuring that it is always within arm’s reach.

The non-porous, smooth, glass surface guarantees perfect hygiene, as it’s flavour-neutral, prevents bacteria growth and is easy to clean. When used and cared for properly, our enamel cookware can provide years of cooking enjoyment and will maintain its characteristic glossy appearance.

These utensils look particularly good when hung up together, and they look their best when hanging from our utensil bar or on any other hanging system. We love it!

THE WORLD OF RIESS

It is cut and scratch resistant, easy to clean and does not change the taste of the food prepared in it – porcelain enamel has many advantages. The RIESS family, who lived in Austria, thought the same thing almost a long time ago when they began making tableware from this easy-care material in 1922.

Handmade with LOVE…

… this thought applies not only to us when we are cooking, but also to RIESS. The RIESS-Emaille manufactory in Ybbsitz in the Lower Austrian Mostviertel is the only cookware manufacturer in Austria and meanwhile the family business is well known far beyond its borders. In addition to kitchen utensils in classic white, there are pots, strainers, bowls, cups and the like in delicate pastel colours as well as animal and flower designs – so there is something for every taste.

The various products of „RIESS-Emaille“ made it all over the world to cult lifestyle objects.