Bacon Bread Dumplings

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:

1. 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.
2. Add bacon and onions to the skillet and sauté until browned. Add the mixture to the bread.
3. 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.
4. 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.
5. Serve dumplings alongside any meat or mushrooms with gravy or a creamy sauce.

😋 Other Amazing Recipes to Try

Try these bread dumplings alongside these recipes:

• Pork Neck Gravy
• German Beef Rouladen
• Okra Stew
• Gypsy Schnitzel

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Bacon Bread Dumplings

As an alternative to classic side dishes, these bacon bread dumplings are great for soaking up gravy or sauce.

3 from 1 vote

Print Rate

Course: Side, Snack

Cuisine: American

Prep Time: 10 minutes

Cook Time: 20 minutes

rest: 10 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 210kcal

Author: Jas

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.

Nutrition

Calories: 210kcal | Carbohydrates: 21g | Protein: 8g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 62mg | Sodium: 711mg | Potassium: 154mg | Fiber: 2g | Sugar: 4g | Vitamin A: 352IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 2mg

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