Ingredients :
(for about 16 dumplings)
500 g rolls (approx. 10 – 12 pieces), stale, diced
100 g bacon, smoked, streaky, diced
4 meter large onion(s)
5 tbsp parsley, chopped
40 grams of margarine
500 ml milk (3.5% fat)
50 grams of butter
6 egg(s)
3 liters meat stock, instant
Salt and pepper from the mill
n. B. breadcrumbs
Preparation :
Store the rolls in a dry place for 2-3 days. Then use a sharp bread knife to cut into cubes of approx. 1 x 1 cm. Leave to dry in a large, uncovered bowl for 2-3 days, turning frequently. In some places you can buy ready-made bread cubes.
Peel the onions and finely dice them. Wash and finely chop the parsley. Heat the margarine in a pan and lightly fry the bacon cubes in it. Add the diced onions and sauté until translucent. Add the parsley, stir everything together, continue frying under the lid for approx. 10 minutes and set aside.
Beat the eggs and season with pepper and salt. In a small saucepan, heat the milk and butter until just before boiling. Pour the hot milk over the breadcrumbs in a large mixing bowl and mix well. Add the bacon, onion and parsley mixture and the eggs and mix well again.
Form medium-sized dumplings with wet hands and set aside on a tray. If the mass is too thin, stir in the breadcrumbs (you will notice this when shaping).
Then prepare approx. 3 – 4 liters of broth and let it boil over medium heat. Gradually add just enough dumplings to the broth so that they are not too tight, as they will swell while cooking.
Remove the dumplings that are not needed for immediate consumption after 15 minutes with a slotted spoon and leave to cool side by side on a tray for approx. 1 hour. Simmer the dumplings for a further 5 minutes for immediate use, then remove, drain and place in a serving bowl.
Freeze the cooled dumplings in portions. If necessary, defrost and let simmer for another 5 – 10 minutes (tastes just as good as freshly prepared). So you always have a hearty side dish available for many dishes.