Austrian Bread Dumplings Recipe: Pillowy Softness With Herby Butter Infusion

This Austrian bread dumplings recipe brings hearty, comforting flavors to any table with their pillowy softness and rich herby butter infusion. This traditional recipe transforms stale bread into a luxurious side dish that pairs perfectly with roasted meats or creamy gravies.

The secret lies in soaking the bread just right—neither too wet nor too dry—to achieve that signature tender crumb.

What sets these dumplings apart is the herby butter infusion, where melted butter mingles with fresh parsley and chives for a fragrant finish. Each bite delivers a balance of savory, buttery richness with just the right amount of freshness.

The process is straightforward but requires patience, as boiling them gently ensures they stay intact and fluffy rather than falling apart.

Once shaped into perfect rounds and boiled to perfection, these dumplings can be finished in a skillet with crispy fried onions or melted cheese for added indulgence. They’re a staple in Austrian cuisine, often served as a comforting accompaniment to hearty stews or roasted dishes.

The aroma alone will transport you to a cozy Alpine tavern.

Perfect for family dinners or special occasions, these bread dumplings are a testament to how simple ingredients can create something truly extraordinary. Let’s bring this classic recipe to life in your kitchen!

Ingredients for austrian bread dumplings

Transform stale bread into luxurious dumplings with these essential ingredients—herbs, butter, and perfect texture balance.

The bread is non-negotiable—use day-old white bread with crusts removed for the ideal crumb. Whole wheat or rye won't yield the same tender result, though a 50/50 mix works if you're adventurous. For herbs, fresh parsley and chives from the grocery store's refrigerated section deliver the brightest flavor, but dried will work in a pinch at half the amount. Penzeys or Trader Joe's carry excellent dried options if fresh isn't available. The butter should be unsalted and cold when cubed—this ensures even distribution throughout the dumplings without melting prematurely during boiling.

No stale bread? Toast leftover bread until completely dry, then cool and proceed. Fresh herbs missing? Dried parsley and chives (one-third the amount) suffice, though the texture will differ slightly. For the fried onions, frozen diced onions work perfectly—just thaw and drain well before frying. The milk can be swapped for whole milk yogurt for a tangier twist, though the dumplings will be slightly denser. Vegetable oil is ideal for frying, but avocado oil handles high heat equally well. If you prefer a lighter finish, reduce the butter to 0.375 cup and add 1 tbsp extra olive oil to the herby infusion instead.

Store prepared dumplings in an airtight container with parchment paper between layers to prevent sticking—they'll keep for 3 days in the fridge. For longer storage, freeze uncooked dumpling balls (before boiling) on a tray, then transfer to a bag for up to 3 months. Reheat gently in a skillet with 1 tbsp butter or olive oil for 2-3 minutes until golden. The herby butter infusion can be made a day ahead and stored in the fridge, covered tightly to preserve freshness. For serving, pair with creamy gravy or roasted chicken to complete the Austrian experience.

Step-by-step instructions for Austrian bread dumplings

Master this classic technique for dumplings that achieve perfect pillowy texture and herby richness.

Tear the 4 cups stale white bread into rough 1-inch chunks and place them in a large mixing bowl. The bread should be completely dry—no moisture should remain from storage. Add the 2 whole large eggs and 1 cup whole milk to the bowl, then gently fold everything together using a rubber spatula. You want to create a shaggy mixture that holds together when pressed, but don't overmix or the dumplings will become dense.

Next, incorporate the 0.5 cup unsalted butter by cutting it into small cubes and distributing them evenly throughout the bread mixture. The butter will melt slightly from the warmth of the eggs and milk, creating pockets of richness that contribute to the tender texture. Season the mixture with 1.5 teaspoons diamond crystal kosher salt and 0.5 teaspoon ground black pepper, then fold these in completely. The seasoning should be evenly distributed, but don't worry if the mixture still looks uneven—it will come together during the next step.

In a separate small bowl, combine the 0.25 cup finely chopped fresh parsley and 2 tablespoons thinly sliced fresh chives. Add this herby mixture to the bread preparation and gently fold it in using your hands. The herbs should be evenly distributed throughout—this is where the signature flavor of Austrian bread dumplings comes from. The mixture should now hold together when you press it firmly in your palm, though it may still feel slightly crumbly.

Work quickly to shape the dumplings. Take about 1 cup of the mixture and form it into a loose ball, gently pressing it together without compacting it too tightly. Place it on a parchment-lined baking sheet and repeat until all the mixture is used. The dumplings should be roughly the size of a golf ball—about 2 inches in diameter. Space them about 1 inch apart on the baking sheet to allow for even cooking and expansion.

Heat 0.25 cup vegetable oil in a large skillet over medium heat until it reaches 350°F—the oil should be hot enough to create gentle bubbles when a small piece of bread is dropped in, but not so hot that it smokes excessively. Working in batches of 2-3 dumplings at a time, carefully lower them into the hot oil. Fry them for 3-4 minutes on the first side, until they develop a light golden brown crust. You'll see small bubbles form on the surface as the moisture inside begins to cook off.

Flip the dumplings gently with a slotted spoon and continue frying for another 2-3 minutes on the second side, until they're evenly golden brown. Remove them from the oil and transfer to a paper towel-lined plate to drain excess oil. The dumplings should feel warm and slightly firm to the touch, but still soft in the center. If they're browning too quickly, reduce the heat slightly—you want even cooking without burning.

In a small saucepan, melt the remaining 0.5 cup unsalted butter over low heat until it's completely liquid. Add the 1 whole yellow onion, finely diced, and cook for 3-4 minutes until the onions are softened but not browned. Remove the pan from heat and stir in the 1 tablespoon extra-virgin olive oil and any remaining fresh parsley and fresh chives. Season with an additional pinch of kosher salt if needed.

Pour this herby butter mixture over the fried dumplings and toss gently to coat them evenly. The dumplings should be warm and infused with the fragrant butter and herbs. Serve immediately while still warm, as they continue to soften slightly as they cool. These dumplings pair beautifully with braised meats, creamy sauces, or simply on their own as a comforting side dish.

Dietary considerations for this dish

Gluten-Free Adaptation

For gluten-free diners, swap the white bread for a gluten-free bread blend like Canyon Bakehouse or Schar. These blends mimic the texture of traditional bread when stale.

Use 1 cup gluten-free breadcrumbs mixed with 1 cup gluten-free flour (like King Arthur Measure for Measure) to bind the mixture instead of eggs. Add 1 extra egg to help hold the dumplings together, as gluten-free flours absorb more moisture. 🌱

Dairy-Free Options

Skip the butter and use melted coconut oil or olive oil for richness. Replace milk with unsweetened almond milk or oat milk—both work well in the mixture. For the herby finish, use olive oil instead of butter.

The texture will be slightly lighter but still tender. I’ve found Silk unsweetened almond milk adds a neutral flavor that doesn’t compete with the herbs.

Lower-Carb Version

Cut carbs by using 1 cup almond flour or coconut flour in place of bread. Mix with 1 cup grated zucchini (squeeze out excess moisture) and 1 extra egg for binding.

Reduce the milk to ½ cup to balance the moisture. These dumplings will be denser but still delicious, with a nutty undertone from the almond flour. 🥕

Vegan Substitutions

Replace eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes). Use vegan butter (like Miyoko’s) and unsweetened plant-based milk (soy or oat work best).

For binding, add 1 tablespoon nutritional yeast to mimic the eggy richness. The texture will be slightly firmer but still satisfying with the herby butter finish.

Allergen-Friendly Notes

If nut allergies are a concern, stick to oat milk or soy milk instead of almond milk. For gluten-free and dairy-free combined, use gluten-free oats to bind the mixture.

Always check labels—some gluten-free breads contain dairy or soy. I recommend Bob’s Red Mill gluten-free bread for its neutral flavor and reliable texture.

Frequently asked questions