Bacon Dumplings
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 1 hr |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 40) |
Ingredients
- 2 kg rolls (approx. 40 pieces)
- 6 rolls (Bamberg butter croissant)
- 6 bunches parsley
- 18 egg (s)
- 1 ½ kg meat (belly meat, lean, lightly smoked)
- 2 tablespoon pepper (slaughtered pepper)
- 6 medium onion (s)
- 1 ½ piece (s) nutmeg
- 250 g butter
- 1 liter milk
Print Recipe
Pin Recipe Instructions
- Thinly cut the rolls / croissants, chop the parsley, dice the onions and the belly meat (some of the onions and the belly meat can also be lightly seared (depending on your taste). Then mix everything together with the rolls with salt, pepper and nutmeg Heat the milk, melt the butter, pour over the bread roll and mix everything vigorously with your hands. Form the dumplings, wrap them in cling film, tie with thread and cut off the remaining film; then freeze.
- Additive:
- To prepare, heat water and make a strong meat broth. Hold the dumplings under water and peel off the foil. Add the frozen dumplings to the boiling meat broth and let infuse for about 30 minutes. The meat stock should only boil very weakly. The resulting brew is a wonderful soup. Of course, you can also prepare the dumplings before freezing.
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