Ingredients

• 1 large onion, finely chopped
• 70 g butter
• 250 ml milk
• ½ cup breadcrumbs
• 200 g bacon, diced
• 250 g day-old sliced bread, cut into approximately 1 cm cubes
• 4 medium eggs
• 1 bunch parsley, chopped
• Salt, to taste
• Freshly ground pepper, to taste
• Freshly grated nutmeg, to taste

Method

1. Peel and finely dice the onion. Roughly chop the parsley. Cut the day-old bread into approximately 1 cm cubes.
2. Warm the milk gently. Pour it over the bread cubes, stir lightly and leave to rest for about 10 minutes.
3. Melt the butter in a frying pan. Add the onion and sauté for about 2 minutes until translucent.
4. Add the chopped parsley and stir briefly. Add the diced bacon and continue to sauté until lightly browned. Remove from the heat and allow the mixture to cool slightly.
5. Add the onion, parsley and bacon mixture to the soaked bread. Add the breadcrumbs and eggs and mix everything together well.
6. Leave the mixture to rest for about 20–30 minutes so that the bread can absorb the liquid fully.
7. Season with salt, pepper and freshly grated nutmeg. Mix gently until everything is evenly combined.
8. If the mixture feels too dry, add a little more milk. If it is too wet, add a small amount of breadcrumbs.

Preparing the Dumplings

1. Take two clean white cloth napkins and moisten them with water.
2. Spread out the first napkin and place half of the dumpling mixture lengthwise in the centre.
3. Roll the mixture firmly into a sausage shape, pressing gently as you roll so the dumpling becomes compact.
4. Tie both ends securely with kitchen string. Repeat with the second half of the mixture.

Cooking

1. Bring plenty of water to the boil in a large, wide pot.
2. Place the wrapped dumplings carefully into the water. Cook for 20 minutes with the lid partially covering the pot.
3. Turn off the heat and leave the dumplings to steep in the hot water for a further 20 minutes.
4. Lift the dumplings out of the water, carefully unwrap them and cut into thick slices just before serving.