Whole-grain napkin dumplings

Ingredients for 4 servings:

• 200 g toast bread (wholemeal)
• 200 ml milk
• 2 eggs
• 15 g parsley, chopped – fresh or frozen
• 80 g bacon or ham, diced
• ½ onion(s)
• butter
• Salt
• pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 25 minutes

Dice the onion and sauté with the bacon in a little butter until translucent. Whisk together the milk, eggs, and parsley thoroughly. Add the onions and bacon. Dice the whole-grain toast and soak in the mixture for 20 to 30 minutes. Season with salt and pepper. Grease aluminum foil or wet a kitchen towel, spread the mixture on it, form a long sausage, and roll it up tightly. Seal the ends well. Let this roll cook in simmering water for 40 to 50 minutes. Remove from the pan and refresh briefly under cold running water. Then unwrap and cut into approximately 1 cm wide slices using string or a smooth-bladed knife.