This recipe is traditionally served with soups and stews.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|2 white bread rolls||1 tsp dried marjoram|
|1 tbsp vegetable oil||1/2 cup whole milk|
|2 bacon strips, finely chopped||1 large egg|
|1 small onion, finely chopped||all-purpose flour, as needed|
|1 tbsp finely chopped parsley|
Preheat the oven to 275°F (140°C). Cut the rolls into small cubes. Spread on a baking sheet. Bake about 30 minutes, until crisp.
Heat the oil in a frying pan over medium heat. Add the bacon and onion and cook about 7 minutes. Stir in the herbs and let cool.
Beat the milk and egg together in a bowl. Add the bread cubes and bacon mixture and stir well. The dough should be firm enough to shape into dumplings; if it is too soft, stir in flour as needed.
Bring a large saucepan of water to a boil over high heat. With damp hands, form the dough into 8 dumplings. Add the dumplings to the water and cook about 10 minutes, or until cooked through. Drain carefully and serve hot.
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