Speck Knödel

Ingredients

• 350 g old-fashioned rolls
• 200 g smoked bacon cubes
• 1 small onion (finely chopped)
• 3 tbsp parsley (chopped)
• 4 eggs
• 200 ml milk
• 6 tbsp flour
• 1 tbsp softened butter
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Cut the rolls into about 1 cm cubes and place them in a bowl.

2. 2.

   Render the bacon in a pan, add the onions, sauté until translucent, stir in the parsley, then mix this mixture with the roll cubes.

3. 3.

   Whisk the eggs with the milk and pour over the rolls; add flour and butter, season with salt and pepper, combine well and let rest for about 30 minutes.

4. 4.

   Bring plenty of salted water to a boil in a large pot, reduce heat and simmer gently.

5. 5.

   Shape a test dumpling, drop it into the water. If it falls apart, add a little more flour; if too firm, stir in some milk.

6. 6.

   Then shape dumplings with damp hands, place them in the water and cook for about 15–20 minutes. Remove with a slotted spoon and drain.