Summary

Ingredients

• 4 dumplings
• 4 slices bacon
• 4 pickle (s)
• 1 onion (s)
• 1 tablespoon sauce powder (gravy)
• 500 ml water
• mustard
• oil
• salt and pepper

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Instructions

1. Finely chop the onion. Heat oil in a pan over medium heat and roast the onion for 3-4 minutes until softened and starting to brown.
2. While the onion roasts, wrap each bacon slice tightly around each dumpling.
3. In a separate pot, bring 500 ml water to a boil over high heat. Stir in 1 tablespoon of gravy powder until dissolved.
4. Remove the roasted onions from the pan and set aside. Add the bacon-wrapped dumplings to the same pan with a bit more oil over medium-high heat. Fry for 4-5 minutes on the first side, then flip and fry for 3-4 minutes on the second side until the bacon is cooked and the dumplings are golden brown. Season with salt and pepper to taste.
5. Arrange the bacon-wrapped dumplings on plates. Pour the hot gravy over them.
6. Sprinkle the roasted onions on top, place one pickle on each dumpling, and add a small drop of mustard to each one.
7. Serve with fresh green salad and dry Riesling wine.