Summary

Ingredients

• 250 g rolls, stale
• 375 ml milk
• 60 g bacon, mixed, cut into small cubes
• 1 onion (s), finely diced
• 100 g potato starch
• 2 egg (s)
• 2 teaspoons herbs, chopped
• 6 g bakin powder, (2 level teaspoons)
• a bit salt

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Instructions

1. Cut the rolls into 2 mm thick leaves, pour the boiling milk over them and leave to soak for 1 hour.
2. Leave out the bacon, brown with the onion, allow to cool and stir into the swollen rolls with the potato starch. Briefly heat the bun mixture until it forms a dumpling. Let the mixture cool down, gradually stir in the eggs, herbs and baking powder and season with salt.
3. Shape evenly smooth dumplings with wet hands, put them in boiling salted water and let simmer over medium heat for 20 minutes (if you have electricity, switch to level 1 after inserting it, possibly switch to level 2 in between).