Summary

Ingredients

• 4 egg (s)
• 0.5 liter ½ milk
• 6 rolls, stale
• 250 bacon, mixed
• 4 onion (s)
• 250 flour
• salt and pepper
• 1 tablespoon butter
• 1 bunch parsley

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Instructions

1. Whisk eggs and milk together. Dice the rolls. Soak half of it in the egg milk.
2. Dice the bacon, leave 150 g of it in a pan, add the other half of the diced bread rolls and roast. Let the bacon and rolls cool and add to the soaked rolls. Peel the onions, finely chop 1 and knead into the mixture with the flour. Salt and pepper the dough and let it rest for 10 minutes.
3. Grease a napkin, put the dumpling dough in the middle and knot the ends together. Cook the dumplings in salted water over medium heat for about 20 minutes, turn and cook for another 20 minutes.
4. Fry the rest of the bacon. Cut 3 onions into rings and fry them too. Wash and add parsley.
5. When the dumpling is ready, cut it into slices and spread the bacon and onion mixture on top.
6. Perfect with roasts, duck, goose, etc.