Bread dumplings

Ingredients for 4 servings:

• 50 g bacon, streaky
• 2 onions
• 1 tbsp oil
• 300 g rolls (about 8 pieces) from the previous day
• 300 ml milk
• 30 g butter
• 4 eggs
• 2 tbsp parsley, chopped
• Salt

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with bacon, bacon dumplings

Dice the bacon. Peel and finely dice the onions. Heat oil in a pan and fry the bacon cubes until crispy. Add the diced onions and sauté over low heat, stirring occasionally. Dice the bread rolls and place them in a bowl. Heat the milk and butter, pour over the bread cubes, and mix until lightly combined. Mix the bacon and onion mixture with the cooking fat and let cool. Whisk the eggs with the parsley, stir into the cooled mixture, and season with salt. Using floured hands, form 12 dumplings from the mixture. Bring a large pot of salted water (1 teaspoon of salt to 1 liter of water) to a boil so that the dumplings can float. Add the dumplings to the boiling salted water, bring the water to a gentle simmer, and let them simmer uncovered for about 20 minutes. Remove from the water with a slotted spoon and drain well. Variation for pretzel dumplings: Replace the rolls with pretzels or pretzel sticks and mix 1 tablespoon of chives into the dumpling dough.