Bread dumplings

Ingredients for 8 servings:

• 500 g rolls (approx. 10 – 12 rolls), stale, diced
• 100 g smoked bacon, streaky, diced
• 4 m.-sized onion(s)
• 5 tbsp parsley, chopped
• 40 g margarine
• 500 ml milk (3.5% fat)
• 50 g butter
• 6 eggs
• 3 liters of instant meat broth
• Salt and pepper from the mill
• e.g. breadcrumbs

Instructions

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

à la garten – gerd – for about 16 dumplings

Store the rolls in a dry place for 2-3 days. Then, using a sharp bread knife, cut them into approximately 1 x 1 cm cubes. Leave to dry uncovered in a large bowl for 2-3 days, turning frequently. In some places, you can also buy ready-made bread cubes. Peel and finely dice the onions. Wash and finely chop the parsley. Heat the margarine in a pan and lightly fry the bacon cubes. Add the diced onions and sauté until translucent. Add the parsley, mix everything together, cover and continue frying for about 10 minutes, and set aside. Beat the eggs and season with salt and pepper. In a small saucepan, heat the milk and butter until just before boiling. In a large mixing bowl, pour the hot milk over the bread cubes and mix well. Pour the bacon, onion, and parsley mixture over the bread cubes and mix everything well again. With wet hands, form medium-sized dumplings and set aside on a tray. If the mixture is too thin, stir in breadcrumbs (you’ll notice this when shaping). Then prepare about 3-4 liters of broth and bring to a boil over medium heat. Now add just enough dumplings to the broth, one at a time, so that they are not too close together, as they will swell during cooking. Remove the dumplings that are not needed for immediate consumption after 15 minutes with a slotted spoon and let them cool next to each other on a tray for about 1 hour. Simmer the dumplings for immediate use for another 5 minutes, then remove, drain and place in a serving dish. Freeze the cooled dumplings in portions. Defrost when needed and let them stand in simmering broth for another 5-10 minutes (tastes just as good as freshly made). This way you always have a hearty side dish available for many dishes. The recipe makes about 16 dumplings.