Bread Dumplings

Total Time: Prep: 15 min. + standing Cook: 25 min.,Makes: 8 servings

I remember enjoying these dumplings as a kid with roast pork or svickova, which is a Czech recipe for braised beef roast. My grandfather was Bohemian and this was one of his favorite side dishes. My mother included a copy of the recipe in a recipe card collection she gave to me when I moved to college. —Peggy Woodward, Shullsburg, Wisconsin


  • 2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1-1/2 teaspoons salt
  • 1 teaspoon caraway seeds
  • 2 slices white bread, toasted and cut into 1/2-inch squares
  • 1/2 cup 2% milk
  • 1/4 to 1/2 cup water
  • Gravy, warmed
  • Fresh thyme leaves, optional


  1. In a large bowl, combine the first 5 ingredients. Stir in milk and enough water to be able to shape mixture into a loaf. Turn out onto a lightly floured surface. Shape into an 8×4-in. dumpling loaf. Cover and let stand 10 minutes.
  2. Meanwhile, bring 12 cups water to a boil in a Dutch oven. Gently add dumpling; return water to a simmer. Cover and simmer 15 minutes. Turn dumpling over. Cover and simmer until a toothpick inserted in center comes out clean, 8-12 minutes longer. Gently remove to a cutting board using 2 slotted spoons. Using a serrated knife, gently cut into slices. Serve warm with gravy. If desired, sprinkle with thyme.


1 piece: 142 calories, 1g fat (0 saturated fat), 1mg cholesterol, 636mg sodium, 28g carbohydrate (1g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch.

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