John Myers
Tyrolean Bacon Dumplings
The perfect tyrolean bacon dumplings recipe with a picture and simple step-by-step instructions.
- 80 g Diced Bacon
- 0,5 Onion
- 150 g White bread old
- 20 g Butter
- 40 g Flour
- 100 g Milk
- 2 Eggs
- 1 tbsp Chopped parsley
- 1 pinch Salt
- Cut the white bread into small cubes. Sweat the onions in the butter, add to the bread and mix. Mix in the flour and bacon. Mix the eggs with milk, parsley and a little salt, pour over the bread and mix everything well. Let the mixture stand for about 15 minutes, then form dumplings and let them stand in the salted water, half covered, for 15-20 minutes. Tips and recommendations: serve the bacon dumplings in a hearty meat soup, as a side dish to roast pork or as a main course with a salad. Use dry bread and let the mixture soak through it well. Using a spoon or small ladle to shape the dumplings will make the surface smoother and prevent the dumplings from falling apart easily. Toast the bacon according to taste.
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