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“This is good way to use stale baguettes or rolls or even soft pretzels. It is pretty easy as long as you follow the directions and it is a very tasty side for a roast with gravy.”
6-8 dumplings

Ingredients Nutrition

  • 200 g stale bread, cut in small cubes (rolls, baguette or soft pretzels)
  • 2 tablespoons bacon grease (Don't use oil or margarine!) or 2 tablespoons lard (Don't use oil or margarine!) or 2 tablespoons butter (Don't use oil or margarine!)
  • 1 small onion, finely chopped
  • 2 medium eggs
  • 150 ml milk
  • 2 tablespoons flour
  • 1 tablespoon dried parsley
  • salt and pepper (skip the salt if you are using soft pretzels)
  • 1 teaspoon beef bouillon granules
  • breadcrumbs (might not be needed)


  1. Heat bacon grease in pan and clarify onions.
  2. Put all ingredients in a bowl other than bread crumbs and let sit for 10 minutes.
  3. Boil water with some salt.
  4. Kneed the mixture and form balls. If the balls seem weak and not firm, mix in a bit of bread crumbs until they are firm, this seem firm. This seems to depend on the bread if it is necessary.
  5. Gently lower them in the boiling water and turn down to a simmer and cook for 10-12 minutes, until they float on top of the water.
  6. Remove them for water and serve hot.

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