Tyrolean bacon dumplings

Ingredients for 4 servings:

• 300 g bread(s) (dumpling bread) or rolls, stale, diced
• 250 g bacon, diced
• 2 medium-sized onions, finely diced
• 3 eggs
• ⅛ liter milk, lukewarm
• salt and pepper
• 1 pinch(s) of cayenne pepper
• 1 bunch of parsley
• 1 tbsp flour
• e.g. breadcrumbs
• salt water

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Mix the bread cubes with the lukewarm milk, eggs, salt, pepper, and cayenne pepper. Sauté the diced onion with the diced bacon and chopped parsley in a pan. Mix them into the dumpling mixture (it’s very important to mix all the ingredients properly). Add a tablespoon of flour for better binding and, if the dough is too wet, a few more breadcrumbs. No more flour, as this will make the dumplings too hard. Let the mixture stand for half an hour and then form medium-sized dumplings; this is best done with wet hands. Bring a large pot of salted water to a boil (do not let it boil!), add the dumplings, and simmer for about 10 minutes. Let it boil for about 3 minutes and then remove from the heat. The dumplings will then be soft and fluffy on the inside and can be served as a soup garnish or as a side dish to a main course. Sauerkraut is best served with them. If you don’t need all of the dumplings, you can portion them and freeze them after they have cooled down.