South Tyrolean speck dumplings

Ingredients for 6 servings:

• 8 rolls, stale
• 300 ml milk
• 1 onion(s)
• 100 g smoked bacon or ham
• 100 g cooked ham
• 4 eggs
• salt and pepper
• 1 bunch of parsley
• nutmeg

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

Cut the rolls into approximately 1 cm cubes. Heat the milk and pour over the mixture. Cover with a lid or cling film and let it swell for 30 minutes. Finely dice the bacon and fry it in a pan without any additional fat. Peel and dice the onion and add it to the bacon. Cut the cooked ham into small cubes and fry it briefly. Pour everything over the rolls. Add 4 eggs and season with salt, pepper, and nutmeg. Then knead thoroughly. Finally, stir in the finely chopped parsley. Bring a large pot of water to a boil, add salt, and with wet hands, form about 10-12 small dumplings from the dumpling dough. Add these to the boiling water, then immediately reduce the heat and do not allow the water to boil again. If it bubbles again, add a little cold water. Let the dumplings stand for about 20 minutes.