Swabian pretzel dumplings

Ingredients for 4 servings:

• 3 pretzels, 2 – 4 days old, (approx. 250 g)
• 4 eggs, size M
• 1 tsp black pepper from the mill
• 1 tsp chicken broth (strong bouillon)
• 1 pinch(s) nutmeg, freshly grated
• 60 g vegetable onions
• 3 medium-sized garlic cloves, fresh
• 50 g carrot(s), fresh
• 1 Pepper, red, long, mild
• 50 g celery, fresh or frozen
• 80 g bacon or lean smoked bacon in cubes
• 4 tbsp sunflower oil and a little for oiling a plate
• 2 tbsp wheat flour type 405
• 1 tbsp, heaped tapioca flour
• n. B. Breadcrumbs, coarse

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

A southern German specialty with roast goose, pork and beef.

Cut the pretzels into small pieces. Crack the eggs, whisk them with the next 3 ingredients, pour them over the pretzel pieces, and mix them in. Cut the onion and garlic cloves into smaller pieces and set them aside. Cut a 4 cm long piece from a washed carrot, peel it, slice it lengthwise into thin slices, and then cut these lengthwise into thin strips. Cut the strips crosswise into small cubes. Wash the bell peppers, remove the stalks, cut them lengthwise, open them up, remove the seeds, cut them lengthwise into thin strands, and then cut these crosswise into small cubes. Wash the fresh celery, shake it dry, and pick off any unblemished leaves, chop them, and freeze. Cut the leafy and unblemished stalks crosswise into approximately 3 mm wide rolls. Take the appropriate amount. Freeze any unused stalks as rolls. Weigh the frozen goods and let them thaw. Chop the bacon into pieces approximately 6 x 8 mm in size. Weigh the smoked, diced bacon. Heat the sunflower oil in a pan and fry the onion mixture until light brown. Remove from the pan with a slotted spoon. Add the diced carrots and stir-fry for 30 seconds, then add the celery stalks and stir-fry for another 30 seconds. Add the whole mixture (with the oil) to the onions. Then add the bacon or bacon cubes to the pan and fry until pleasantly fragrant (approx. 2-3 minutes), then immediately add to the onions. Knead the pretzel-egg mixture thoroughly and knead in the onion mixture. Mix the two flours and knead in. If the dough is too thin, add some breadcrumbs, mix in, and wait 10 minutes until the breadcrumbs have absorbed the liquid. With wet hands, form ping-pong ball-sized dumplings and set aside on an oiled plate. Bring 2 liters of salted water to a simmer in a large pot. Drop the dumplings into the simmering water in batches and let them simmer for about 15 minutes. Remove the finished dumplings from the salted water. Use immediately or let them cool and freeze. After thawing, return them to the simmering water to reheat. Note: Well-cooled dumplings can be prepared like fried potatoes.