Franconian onion dumplings

Ingredients for 4 servings:

• 750 g dough (dumpling dough), half and half, fresh
• 150 g bacon (belly bacon), streaky, smoked
• 500 g onion(s), finely diced
• pepper
• Salt
• Nutmeg, ground
• e.g. broth, instant or cubes
• some clarified butter
• some water (from the cooking water of the dumplings)

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Zwifflgles

Small dumplings, each approximately 2.5 to 3 cm in diameter, are formed from the dumpling dough and placed in 1 1/2 liters of boiling water. They are allowed to simmer gently for a quarter of an hour. Meanwhile, dice the bacon and fry in plenty of melted clarified butter. Then add the chopped onions and fry them slowly until light yellow. Take about 2-3 ladles of the liquid from the dumplings and pour it into the bacon and onion mixture to create a creamy and thick sauce. Season this sauce to taste with salt, pepper, nutmeg, and broth. Remove the dumplings from the water with a slotted spoon and briefly reheat them in the sauce. The dish is eaten from a soup plate. This is a simple but delicious “poor man’s meal” from Upper Franconia. It can also be prepared without the bacon; it still tastes excellent.