South Tyrolean Bacon Dumplings
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 8 rolls, stale
- 300 ml milk
- 1 onion (s)
- 100 g ham or bacon, smoked
- 100 g ham (cooked ham)
- 4 egg (s)
- salt and pepper
- 1 bunch parsley
- nutmeg
Print Recipe
Pin Recipe Instructions
- Cut the rolls into 1 cm cubes. Heat the milk and pour over it. Cover with a lid or cling film and let soak for 30 minutes.
- Finely dice the bacon and fry in a pan without any additional fat. Peel and dice the onion, add to the bacon. Cut the boiled ham into small cubes and fry them briefly. Now pour over the bread cubes. Add 4 eggs and season with salt, pepper and nutmeg. Then knead very thoroughly. Finally mix in the finely chopped parsley.
- Bring the water to the boil in a large saucepan, salt it and shape about 10-12 small dumplings from the dumpling dough with wet hands. Pour this into the bubbling boiling water, then turn the stove down immediately and don`t let the water boil up again. Should it bubble again, add a little cold water. Let the dumplings steep for about 20 minutes.
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