Recipe. Tyrolean bacon dumplings

Dumplings, a poor dish, rich in flavor
Speck dumplings are a very popular dish in Tyrolean cuisine. As is so often the case, the traditional dishes of a country have very simple or even poor roots.

Dumplings are small "bread balls" about 4-6 cm in diameter from the poor peasant tradition, which were originally widespread throughout the Alpine region. Leftovers were often used to make the dumplings. The only ingredients that were never missing in a household were bread, eggs and milk.

You need the following ingredients for approx. 4 people:

- 280 g bread rolls (or 6 old rolls)
- 1/4 l milk
- 2 eggs
- 100 g very finely diced bacon
- 1 finely chopped onion
- 1 tbsp chopped parsley
- 40 g butter
- a little salt
- a little flour

This is how the famous bacon dumpling is prepared:

Mix the milk and eggs and pour over the breadcrumbs. Cut the onion into small cubes, fry in butter and fry the bacon. Add to the bread roll together with the chopped parsley. Season with salt and mix well. If necessary, add a little flour to give the dough more firmness.

Shape the mixture into dumplings (the best way to do this is with wet hands) and leave to stand in slightly boiling salted water for about a quarter of an hour.

Tyrolean bacon dumplings are traditionally served with sauerkraut or in soup.