Swabian potato dumplings

Ingredients for 4 servings:

• 1,000 g potatoes
• 2 rolls, stale
• 375 ml milk
• 100 g bacon
• 2 onions
• 1 bunch of parsley
• 2 eggs
• some salt
• 3 slices of toast
• 30 g butter
• some flour, for shaping
• 2 liters of salt water

Instructions

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

Boil the washed potatoes in their jacket potatoes. Slice the bread rolls, place them in a large bowl, and pour the boiling milk over them. Finely dice the bacon and fry in a pan. Peel and finely chop the onions and fry in the bacon fat until translucent. Chop the parsley. Add both to the rolls. Press the peeled potatoes through a potato ricer into the bowl. Add the flour and eggs and knead everything into a firm dough. Season with salt. Dice the crustless bread and toast in the butter until golden brown. With floured hands, form the dough into dumplings about 5cm in size and place 3-4 bread cubes into each. Bring the salted water to a boil, add the dumplings, and let them simmer for 20 minutes (do not boil). Remove with a slotted spoon, drain well, and serve in a warmed dish. Goes very well with roast game or game stews.