The rolls are first soaked, squeezed out and then chopped up a little. Add them to the minced meat mass together with the chopped onion and the eggs.

You knead the whole thing into a loose mass and season to taste with salt, pepper, mustard and marjoram. Now let the dough rest for a short time so that it binds better.

From the mass you now form 6 to 8 oval or round "dumplings" (dumplings), bread them thinly on both sides with breadcrumbs and then fry them in lard until they are brown and crispy. A few flakes of margarine are added and the frying fat is often poured over the bowl.

You can now cut 2 - 4 onions into slices, fry them brown and place them on the weighing bowl before serving. We had mashed potatoes with it this afternoon.

I hope you like this variant and wish you a good appetite. GGLG daisies