Summary

Ingredients

• g 1,000 potato (s)
• 2 rolls, stale
• 375 ml milk
• 100 g bacon
• 2 onions)
• 1 bunch parsley
• 2 egg (s)
• a bit salt
• 3 slices toast
• 30 g butter
• some flour, for shaping
• 2 liters salt water

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Instructions

1. Boil the washed potatoes as jacket potatoes.
2. Cut the rolls into slices, place in a large bowl and pour the boiling milk over them. Finely dice the bacon and leave it in a pan. Peel the onions, chop them finely and fry them in the bacon fat until translucent. Chop the parsley. Add both to the rolls.
3. Press the peeled jacket potatoes through the potato press into the bowl. Add the flour and eggs and knead everything into a firm dough. Season with salt. Dice the debarked toast and toast in the butter until golden. With floured hands, form approx. 5cm large dumplings out of the dough and stick into 3-4 bread cubes. Bring the salted water to the boil, insert the dumplings and let them stand for 20 minutes (do not boil). Remove with a slotted spoon, drain well and serve in a preheated bowl.
4. Goes very well with venison or venison ragouts.