Innviertel bacon dumplings

Ingredients for 4 servings:

• 500 g wheat flour, strong
• 2 tbsp oil
• 220 ml water
• 1 tsp salt
• 500 g smoked bacon
• 2 onions
• 4 cloves garlic
• Marjoram, dried
• Thyme, dried
• Paprika powder, hot
• salt and pepper
• some parsley or chives, fresh

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

regional cuisine, home cooking

Finely dice the onion and garlic and sauté in a little of the rendered bacon fat. Finely dice the smoked bacon and mix with the onions and spices. Shape the mixture into golf-ball-sized dumplings and freeze briefly. In the meantime, make a fairly firm dough from the flour, water, oil, and salt. Cut off pieces slightly larger than the filling and flatten them. Wrap the chilled meat mixture in the dough and press firmly. Boil gently in salted water for about 20 minutes, until the dumplings rise to the surface. Sprinkle with some fresh chives or parsley. Serve with sauerkraut and a green salad.