Bavarian cheese or bacon dumplings

Ingredients for 6 servings:

• 250 g dumpling bread
• 1 garlic clove(s), finely diced
• ½ onion(s), diced
• 2 eggs
• 250 ml milk, lukewarm
• 150 g mountain cheese, grated, if required or
• 120 g smoked belly (Wammerl), diced
• salt and pepper
• e.g. parsley, chopped

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Place the dumpling bread in a bowl, season with salt, and pour over the milk. Cover and let it simmer for a while. In the meantime, lightly sauté the diced onion, garlic clove, and pork belly in hot oil (for cheese dumplings, omit the pork belly, of course). Then add the parsley and set everything aside. Crack the eggs over the dumpling bread. Mix everything, including the onions, well. Season the dumpling mixture again with salt and pepper. If you’re making cheese dumplings, add the grated cheese to the dumpling mixture at the end. Form the dough into 6 equal-sized dumplings, or 12 smaller ones. Place them in boiling salted water, cover, and simmer over low heat for about 20 minutes. Do not boil further! For smaller dumplings, the cooking time is reduced accordingly. Bacon dumplings are excellent as a soup garnish in clear beef broth or as a side dish with cabbage. Cheese dumplings are traditionally served with brown butter and salad!