Bacon Dumplings, Steamed
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 10 rolls, stale
- liter ⅛ boiling milk
- 125 g bacon
- 1 onion (s)
- 1 egg (s)
- 1 tablespoon flour
- salt and pepper
- Parsley, smooth
Print Recipe
Pin Recipe Instructions
- Cut the rolls into cubes, bring the milk (a good 1/8 l) to the boil, pour over the rolls, leave to rest (approx. 30 minutes).
- In the meantime, leave the bacon out on a low heat, steam the chopped onion in it until translucent - let it cool.
- Pour the bacon and onion mixture over the soaked rolls, add an egg, flour, salt, pepper and the parsley. Mix everything loosely well with a wooden spoon. Use a pot with a perforated insert, add water at the bottom, bring to the boil. Now form the dumplings with wet handels, press them together and place them in the hole insert. Cook in steam for almost 30 minutes, guaranteed not to fall apart even if the dumplings are too moist.
- Good for roasting with a lot of sauce.
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