Small dumplings, each approx. 2.5 to 3 cm in diameter, are formed from the dumpling and poured into 1 1/2 liters of boiling water. They are left to simmer there for a quarter of an hour.
In the meantime, the bacon is diced and fried in plenty of clarified butter. Then you add the chopped onions and slowly roast them light yellow. Then take about 2-3 soup ladles of liquid from the cooking water of the dumplings and pour them into the bacon and onion mixture, so that a creamy and thick sauce is created. This is seasoned heartily with salt, pepper, nutmeg and broth. Then you take the dumplings out of the water with a skimmer and heat them again briefly in the sauce.
The dish is eaten from the soup plate.
This is a simple but delicious poor people`s meal from Upper Franconia. You can also prepare it without pork belly, it still tastes excellent.
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