Bavarian spelt bread dumplings

Bavarian bread dumplings made with spelt rolls, milk, egg, onion and parsley – classic, satisfying and simple to make.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 20 min
• Total time: 35 min
• Calories: 260 kcal per serving
• Protein: 10 g
• Fat: 6 g
• Carbs: 42 g

Ingredients

• 6 spelt rolls
• 200 ml milk
• 2 organic eggs
• 1 onion
• 1 tbsp butter
• 1 handful of parsley
• 1 pinch of salt
• 1 pinch of pepper
• 1 pinch of nutmeg

Method

You’ll need: saucepan · chopping board · knife · mixing bowl

1. Cut the spelt rolls into slices or small cubes, put them in a bowl and mix with the lightly warmed milk. Leave to soak briefly so the rolls soften.
2. Finely dice the onion and cook it gently in the butter until soft and translucent. Then add it to the soaked bread mixture together with the parsley, eggs, salt, pepper and nutmeg.
3. Mix everything thoroughly and knead briefly until you have a mixture you can shape. If it's too soft, work in a little spelt flour.
4. Bring salted water to the boil, then keep it at a gentle simmer. Shape dumplings with wet hands and carefully lower them into the water.
5. Let the bread dumplings poach gently until they're firm and rise to the surface. Don't boil them hard, so they keep their shape.
6. Serve the dumplings hot, ideally with a creamy mushroom sauce, braised veg or a simple green salad.

Good to know

Bread dumplings are real comfort food. This spelt version stays close to the Bavarian classic and is a little more everyday-friendly. Warm, simple and very honest.

Swaps

Butter → ghee (contains only traces of lactose, suitable for high heat); milk → unsweetened oat milk (plant-based alternative, usually a little thinner; contains gluten unless certified gluten-free); spelt rolls → wholemeal spelt rolls (more fibre); spelt flour → finely ground oats (a little more fibre and a heartier bind).

Allergens

Contains gluten, milk and egg; generally suitable for children if well cooked and mildly seasoned, and fine during pregnancy with fresh eggs and when cooked all the way through.