Tyrolean Bacon Dumplings
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 80 g bacon, cut into fine cubes
- 0.5 ½ onion (s) (approx. 40 g)
- 150 g white bread, stale bread or dumplin bread
- 20 g butter
- 40 grams flour
- 100 ml milk
- 2 egg (s)
- 1 tablespoon parsley or chives
- salt
Print Recipe
Pin Recipe Instructions
- Cut the white bread into small cubes. Sweat the onions in the butter, add to the bread and mix. Mix in the flour and bacon. Mix the eggs with milk, parsley and a little salt, pour over the bread and mix everything well. Let the mixture stand for about 15 minutes, then form dumplings and let them stand in the salted water, half covered, for 15-20 minutes.
- Tips and recommendations: serve the bacon dumplings in a hearty meat soup, as an accompaniment to roast pork or as a main course with a salad.
- Use dry bread and let the mixture soak through.
- If you shape the dumplings with a spoon or small ladle, the surface will be smoother and the dumplings will not disintegrate as easily.
- Depending on your taste, you can also roast the bacon before adding it to the bread.
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