bacon dumplings

Ingredients for 40 servings:

• 2 kg rolls (approx. 40 pieces)
• 6 rolls (Bamberger Butterhörnchen)
• 6 bunches of parsley
• 18 eggs
• 1 ½ kg meat (belly meat, lean, lightly smoked)
• 2 tbsp pepper (butcher’s pepper)
• 6 m.-sized onion(s)
• 1 ½ pieces nutmeg
• 250 g butter
• 1 liter of milk

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Bachmeier’s bread dumplings

Slice the rolls/croissants thinly, chop the parsley, and dice the onions and pork belly (some of the onions and pork belly can also be lightly fried, depending on your taste). Mix everything with the rolls along with salt, pepper, and nutmeg. Heat the milk, melt the butter, pour it over the roll mixture, and mix everything thoroughly with your hands. Form dumplings, wrap them in cling film, tie with string, and cut off any excess film; then freeze. Additional information: To prepare, heat water to make a strong meat broth. Hold the dumplings under water and peel off the film. Add the still-frozen dumplings to the boiling meat broth and let them simmer for about 30 minutes. The meat broth should only be simmering very gently. The resulting broth makes a delicious soup. Of course, you can also prepare the dumplings before freezing.