Bread dumplings

These dumplings are typically made from day-old bread and milk or eggs, layering a few moderate-concern ingredients together.

• Stale bread base — using older bread is traditional, but bread that has been stored longer has had more opportunity for mold-related activity or residual fermentation processes that may increase biogenic amine content; the evidence for direct histamine accumulation in stored bread is less clear-cut than in protein-rich foods like meat or fish

• Dairy addition — many people with histamine sensitivity also report difficulty with dairy, and the milk used can add another layer of concern on top of the bread

Making them with the freshest bread possible and eating them right away is a reasonable way to keep potential concerns lower.