Bread Dumplings with Sauerkraut Recipe – Italian Canederli con Crauti

Bread Dumplings with Sauerkraut Recipe

This bread dumplings with sauerkraut recipe recreates the Alpine comfort dish Canederli con Crauti, featuring soft bread dumplings with speck, parmesan, herbs, and warm spices served alongside buttery sauerkraut. Featured on Bonacini’s Italy and prepared by host Michael Bonacini, this rustic Italian recipe blends hearty ingredients and mountain cooking traditions into a deeply satisfying meal.

The Inspiration

Canederli are traditional bread dumplings that originate from the Alpine regions of northern Italy, particularly in South Tyrol. This mountainous area borders Austria and reflects a culinary heritage that blends Italian flavours with Central European influences.

The dish itself evolved from the practical cooking traditions of Alpine communities. In rural households, leftover stale bread was never wasted. Instead, it was transformed into dumplings by soaking it in milk and eggs, then mixing it with herbs, cheese, and cured meats. The mixture was shaped into balls and gently simmered in broth, resulting in tender dumplings that were both nourishing and satisfying.

On Bonacini’s Italy, Michael Bonacini often explores dishes that reflect Italy’s diverse regional influences. Canederli con crauti is a perfect example of this diversity, showcasing how Alpine cuisine blends rustic ingredients with comforting cooking techniques.

Ingredients

• 3 eggs
• 1 cup (240 ml) milk
• 6 cups (1.4 L) finely diced stale white bread
• ¼ cup (60 ml) flour, plus more for shaping dumplings
• ½ teaspoon (2.5 ml) grated nutmeg
• ¼ cup (60 ml) chopped parsley, plus more for garnish
• ½ cup (120 ml) grated Parmesan cheese, plus more for garnish
• Salt and Pepper
• 2 tablespoons (30 ml) melted butter, plus extra for serving
• ¾ cup (180 ml) finely diced onion
• ¾ cup (180 ml) chopped speck
• 4 quarts (3.8 L) chicken broth
• 2 sprigs of fresh thyme
• 2 cups (480 ml) Italian sauerkraut, drained

Method

For the bread dumplings

• Whisk eggs with milk and pour over diced, stale bread. Toss to coat thoroughly. Cover and refrigerate for about 2 hours, stirring periodically.
• When bread has softened, remove from fridge. Add flour, nutmeg, chopped parsley, and Parmesan cheese and stir to combine. Set aside at room temperature.
• Heat butter in a large skillet over medium heat, add onions and cook until translucent.
• Add speck and fried onions to bread mixture and stir gently to combine thoroughly.
• Using a 2-ounce (57 g) scoop, form bread dumplings, and press firmly into the size and shape of a golf ball. Place on a flour-dusted tray.
• Using your hands, roll each dumpling in flour.
• Heat broth and thyme sprigs in a large saucepan until boiling, then reduce heat to simmer.
• Gently add bread dumplings and cook for 10-12 minutes.
• Remove bread dumplings carefully and drain in strainer.
• Serve topped with a little broth, drizzled with melted butter, and sprinkled with Parmesan cheese and chopped parsley. Serve alongside sauerkraut.
• Buon appetito!

Serving Suggestions

Bread dumplings with sauerkraut are traditionally served as a hearty main dish or as a side alongside roasted meats. Because the dumplings are rich and filling, they pair beautifully with simple accompaniments that highlight their comforting flavours. The warm sauerkraut provides a tangy contrast that cuts through the richness of the dumplings and speck.

For a classic Alpine-inspired meal, serve canederli with roasted pork, braised beef, or grilled sausages. The dumplings also work wonderfully with roasted chicken or slow-cooked stews, as they can soak up flavorful sauces and broths.

Final Thoughts

This bread dumplings with sauerkraut recipe celebrates the comforting flavours of Alpine cuisine. Soft, savoury dumplings made from bread, speck, herbs, and parmesan are paired with fragrant sauerkraut to create a dish that is both rustic and deeply satisfying.

On Bonacini’s Italy, Michael Bonacini highlights recipes like this that reflect the diversity of Italian cuisine across different regions and landscapes. Canederli con crauti captures the heart of Alpine cooking—simple ingredients transformed into nourishing comfort food.