Summary

Ingredients

• 3 rolls, from the day before, approx. 50 g each
• 150 g bacon, South Tyrolean
• 1 small onion (s)
• 1 bunch parsley
• 25 g butter
• 1 egg (s)
• 150 ml milk
• Black pepper
• salt
• 1 tablespoon flour
• 150 g carrot (s)
• 1 small leek stick (s)
• 80 g paste (beef paste), or equivalent amount beef broth

Print Recipe Pin Recipe

Instructions

1. Dice the rolls into small cubes. Cut off the rind from the bacon. Finely dice the bacon. Peel the onion and also finely dice it. Wash and finely chop parsley. Set aside 1 tablespoon.
2. Melt the butter in a pan, fry the bacon in it, remove 1 tablespoon and set aside. Put the onion in the pan and fry briefly. Add the bacon mixture and parsley to the rolls. Whisk the egg and milk together, season with pepper and a little salt. Pour egg milk over the bun mixture. Dust the flour over it and mix well with your hands. Let rest for about 30 minutes.
3. Knead the dumpling dough well again, form 12 dumplings with damp hands. Pour into boiling salted water and let it steep for about 10 minutes over low heat.
4. Clean, peel and wash the carrots, cut into fine sticks. Clean and wash the leek and cut approx. 7 cm long pieces. Cut pieces into strips.
5. Bring 1 liter of water to the boil, add the carrots and beef paste. Let simmer for 5 minutes. Add the leek and the bacon that you set aside and cook for another 2-3 minutes. Season to taste with salt and pepper.
6. Lift the dumplings out of the water with a slotted spoon, drain and divide into 4 deep plates. Pour in the broth. Sprinkle with the reserved parsley. Serve immediately.