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