When I get tired of potatoes, rice, and pasta but still want carbs, I throw some bread into the rotation.
As in these bacon bread dumplings, because everything is better with bacon. If you don’t belong to the masses of bacon lovers (ahem, daughter), you can leave it out. They are good even without the bacon.
Originating from Austrian, German, and Czech cuisine, dumplings spread throughout the Europe with variations. They can be made of ground liver (yuck), semolina (to drop into soup), or potatoes (dessert).
Serve these bacon bread dumplings with saucy dishes, like my red wine goulash. These puppies are perfect for scooping up meat juices and a good way to use up leftover bread.
But don’t limit their consumption with only rich fall and winter meals. They go great with creamy mushroom or cheesy sauces any time of the year. What is your go-to side dish?
Ingredients:
- butter
- stale bread
- bacon
- yellow onion
- eggs
- milk
- nutmeg
- fresh parsley
Directions:
- Melt the butter in a large skillet over medium-high heat. Add bread cubes and toss until golden brown, about 5-10 minutes. Transfer to a large bowl and set aside.
- Add bacon and onions to the skillet and sauté until browned. Add the mixture to the bread.
- In a small mixing bowl, whisk together the eggs and milk. Pour over bread mixture; season with salt, pepper, and nutmeg. Add parsley and mix until well combined. Set aside to rest for 10-15 minutes.
- Bring a large saucepan of salted water to a boil. Moisten your hands and form the bread mixture into 6 balls. Add balls to boiling water and cook until firm, about 15-20 minutes. Remove dumplings with a slotted spoon and drain briefly on paper towels. Transfer to a serving dish and sprinkle with parsley.
- Serve dumplings alongside any meat or mushrooms with gravy or a creamy sauce.
Try these bread dumplings alongside these recipes:
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Bacon Bread Dumplings
Ingredients
- 2 tablespoons butter
- ½ pounds bread, cut into small cubes
- 2-3 slices bacon, finely chopped
- ¼ cup yellow onion, minced
- 2 eggs
- ¾ cup milk
- ½ teaspoon freshly ground black pepper
- 1 teaspoon salt
- ¼ teaspoon nutmeg
- 1 tablespoons chopped fresh parsley, plus more for garnish
Instructions
- Melt the butter in a large skillet over medium-high heat. Add bread cubes and toss until golden brown, about 5-10 minutes. Transfer to a large bowl and set aside.
- Add bacon and onions to the skillet and sauté until browned. Add the mixture to the bread.
- In a small mixing bowl whisk together the eggs and milk. Pour over bread mixture. Season with salt, pepper, and nutmeg. Add parsley and mix until well combined. Set aside to rest for 10-15 minutes.
- Bring a large saucepan of salted water to a boil. Moisten your hands and form bread mixture into 6 balls. Add balls to boiling water and cook until firm, about 15-20 minutes. Remove dumplings with a slotted spoon and drain briefly on paper towels. Transfer to a serving dish and sprinkle with parsley.
- Serve dumplings alongside any meat or mushrooms with gravy or a creamy sauce.
Andrew says
These looked and even tasted great, right up until the point they entered the pot.
Whereupon they disintegrated.
Thoughts? Because I’m willing to give this a second go. The rest of the batch is going into the oven as a sort of dressing for the Czech paprikaš I made.
Jas says
Oh, no! So sorry to read this, Andrew! Perhaps the bread pieces were too large? Try applying more pressure to the mixture when forming dumplings with wet hands. Hope this will help. Thanks for giving them a try and for stopping in!
Suzie from Munchkin Time says
These looks amazingly delicious! Thank you Jas for posting this yummy recipe! - Suzie
Jas says
Thank you so much, Suzie! I "stalked" your blog and couldn't decide which recipe I liked the most. They all look amazing and I will be definitely trying them out, starting with spinach artichoke dip and tiramisu! 🙂
Nicole says
I have only ever had chicken and dumplings, but these do sound and look delicious! Thanks for sharing your recipe with us at the #HomeMattersParty this week.
Jas says
Why stop at chicken, right? LOL. Thanks for stopping in, Nicole!
Mary-the boondocks blog says
Yum. Jas these look like some that we make in Greece too. We are all related. I wouldn't put bacon in there either. not because I don't like it but they seem pretty perfect without. Smart girl your daughter.
Jas says
Lol, I told you we are! Thanks for granting me a visit, Mary! Have a glorious day 🙂
Carol, The Red Painted Cottage says
This sounds delicious, Jas! The only dumplings I make are the kind that are served with Hungarian chicken paprika, as both my parents were Hungarian. I'll have to share my mother's recipe some day on my blog.
Jas says
Please do! I'd love to try your mom's version. Maybe it's similar to my mom's, which I also should post someday 🙂 Thanks for stopping in and have a great week!
Beverly says
These look delicious, Jas. What a great recipe. Pinning. Thanks for sharing at Snickerdoodle!
Jas says
Thank you, Beverly! Wishing you a lovely week!
Helen at the Lazy Gastronome says
I've never made dumplings from bread before - they sound delicious! Thanks for sharing on the What's for Dinner Link up.
Jas says
Of all the ways to use up stale bread, this might be my favorite 🙂 Thanks for stopping in and have a great week!
Frugal Hausfrau says
Beautiful dumplings! I've heard of them, mostly in historical town cookbooks, but now I "get it" Thanks for sharing with us this week at Throwback Thursday!
Mollie
Jas says
Thank you, Mollie! I mostly make them to use up stale bread. We love them 🙂
Carlee says
There is no way I won't like these. Three of my favorite words are in the title! Bacon. Bread. And Dumplings! I've never had this type of dumpling before and now I am super curious to try one. Thanks for sharing at Throwback Thursday!
Jas says
Thanks, Carlee! I hope you try them, they are so common in Europe. Great way to use up stale bread 😉
Theresa@DearCreatives says
Love the recipe. We'd love to try this soon. Thanks for joining us at the Inspiration Spotlight party.
Jas says
Thank you so much, Theresa!
Quinn Caudill says
Have you sought out help for your Daughter? Not liking bacon, couldn't imagine! Of course she will live a much longer and healthier life. :))) Thanks for sharing with us at Throwback Thursday. Pinned!
Jas says
LOL, Quinn! She can't be helped. Sometimes I wonder how is she mine. When she was little I teased her that a gypsy woman left her on my doorstep, so... 😀 Have a great weekend!
Ann says
Sold! I'll have to substitute the bacon with something else, but with goulash, I bet it would be heavenly. Look at those perfect, doughy balls! I
I'm best-friends with carbs. hehehe
Jas says
Just leave the bacon out. That's how I make it most of the time. Didn't know we have a mutual friend, hehe.
Katrin says
My mom used to make dumplings and I remember them being so so good! These look just like them Jas and I bet they are fantastic! It's a pretty common side dish in Germany, especially with meat or even in a soup. They look delicious and now I'm craving some, I haven't had dumplings in years!
Jas says
Germans love their dumplings. I had them more often when I lived there, although they were from the box. But they are so easy to make and you know exactly what's in it so no more boxed dumplings for me 🙂
Sandra says
My sons would make short work of these!
Bam's Kitchen says
Loving the look of that delicious beef dish with all of those juices and the perfect accompaniment is these little adorable dumpling to soak up those juices. Bacon is one of the main food groups for boys so I am certain this will be on the request menu at our house soon. Sharing everywhere!
Jas says
Thank you, Bobbi! You might want to put in more bacon then, lol. Take care, my friend!