Rhöner Dumplings

The "Rhöner Spatzeklöße"/ Rhöner dumplings are a simple but very tasty dish from the country. Stale bread rolls, milk, eggs and flour are used to prepare the dumplings. They are served with a creamy bacon and onion sauce.

Duration: 30-40 Minutes

Amount: Serves 4-5


Youtube requires Cookies. Pleace update your Cookie-Settings to watch this


For the dumplings:

4 rolls, from the day before

1/2 litre of milk

3-4 medium eggs

200 grams of flour


Nutmeg, grated

1 - 1½ litres of water

For the sauce:

2 tablespoons butter

200-300 grams of bacon, diced

(Vegetarian alternative:

leek, in fine rings)

2 medium onions, finely chopped

1 garlic clove, chopped

2 tablespoons flour

¾ litre of milk



If required: 200 grams of sour cream


  1. Soak the rolls in a bowl with milk for about ½ hour and then squeeze them out lightly.
  2. Add the eggs, flour, salt and nutmeg to the rolls and mix well.
  3. Scoop out dumplings by using two tablespoons and let them dumplings simmer in salted, boiling water for about 10 minutes.
  4. Melt the butter in a saucepan.
  5. Fry the diced bacon in the butter.
  6. Then add the onions and finally the garlic and sauté well.
  7. Dust the bacon and onion mixture with the flour and, at the end, gradually pour in the milk whilst stirring.
  8. Season with salt and pepper and refine with a little sour cream if necessary.

Serve hot and enjoy.

More recipes: