Rye Bread Dumplings (Roggenklöße)

Roggenklöße, or Rye Bread Dumplings, are a traditional dish from Saxon cuisine that are hearty and flavorful. These dumplings are a great way to use up leftover rye bread and are perfect for soaking up rich sauces.

Rye Bread Dumplings (Roggenklöße)

Ingredients

  • 400g stale rye bread, cubed
  • 250ml milk
  • 2 eggs
  • 1 onion, finely chopped
  • 100g bacon, diced
  • 2 tbsp fresh parsley, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

  1. In a large bowl, soak the rye bread cubes in milk for 10 minutes.
  2. Meanwhile, in a skillet, sauté the chopped onion and diced bacon until the onion is translucent and the bacon is crispy.
  3. Add the onion and bacon mixture, eggs, parsley, salt, and pepper to the soaked rye bread. Mix until well combined.
  4. Form the mixture into 8 equal-sized dumplings, then place them in a large pot of boiling water.
  5. Cover and simmer for 20-25 minutes, or until the dumplings are cooked through.
  6. Remove the dumplings with a slotted spoon and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
35g
Protein
8g
Fat
9g

Supplies

Large bowl Skillet Large pot Slotted spoon

Tools

Knife Cutting board Mixing spoon

Serving suggestions

Serve the Roggenklöße with a rich gravy or mushroom sauce for a comforting meal.

Tips & tricks

Make sure the rye bread is stale for the best texture in the dumplings.

Cost

$8