Bread Dumplings with Walnuts

by Editorial Staff

Summary

Prep Time	30 mins
Cook Time	6 mins
Total Time	56 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Finely dice the rolls, pour the heated milk over them and leave to soak for twenty minutes. If the mixture is still too dry afterwards, add a little milk as well. However, the dough should not get too moist.
Finely dice the peeled onion and sauté in the butter. Chop the walnuts, wash the chives or parsley, shake dry, cut into small pieces. Add everything together with the eggs to the rolls, season with salt, pepper and nutmeg. Mix well.
Shape the mixture into small dumplings (about the size of a table tennis ball) with moistened hands. Bring salted water to the boil in a large pot, let the dumplings simmer for about six minutes (do not boil!).
Tip: cook a sample dumpling beforehand to check the cooking time, consistency and taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.