Stuffed dumplings

Ingredients for 4 servings:

• 2 small baguette(s) or 7 rolls, preferably from the day before
• 1 bunch of parsley
• 200 g bacon, diced
• 2 pinches of nutmeg
• 1 ½ tsp salt
• ½ tsp pepper
• 5 eggs
• e.g. milk
• 1 ½ pt. dough (dumpling dough), half and half

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Giant dumplings from the Hunsrück

Prepare the dumpling dough according to the package instructions and let it rise. Meanwhile, cut the rolls/baguette into large cubes, chop the parsley, add the bacon and season with more spices to taste. Then pour the eggs over the mixture and knead. The mixture should be pliable and not too dry; it should be easy to form dumplings about the size of a snowball. Add a little more milk if necessary. Form about 7 dumplings. Wash your hands. Then form the shell from the dumpling dough. Take some dough, flatten it, add the dumplings, take more dough and flatten it until the dumpling is completely covered. Then smooth the surface with wet hands. When all the dumplings are ready, put them in a pot of boiling water; the dumplings should be able to float. Bring to the boil briefly, then leave in the hot water on low heat for about 45 minutes. I serve it with béchamel sauce and asparagus. Tip: If you have any leftover filling, simply fry it in a pan until crispy. It tastes great. Slice and fry any leftover dumplings.