Serves 4

250 g white bread (at least 2 days old)
150 g South Tyrolean bacon
2 eggs
250 ml milk
1 onion
50 g butter
Parsley (quantity as desired)
30 g flour
salt and pepper
Chives to taste

Mix eggs and milk and add to the diced white bread. Sauté the chopped onion in the butter together with the diced bacon. Add parsley and flour. Season with salt and pepper. Let the dumpling mixture rest for about half an hour. If the mixture is too soft, add some breadcrumbs (no flour in addition, otherwise they will become hard).
Now shape the dumplings by hand and with the help of a small ladle or a tablespoon (divide the mass for about 8 dumplings).
Let them simmer in boiling and salted water for about 15 minutes. The dumplings can also be cooked in a steamer or using a pot with a steam insert (recommended for dumplings with salad).
Sprinkle with chives and serve in meat or vegetable broth.
We South Tyroleans also say: "One dumpling in water (in the soup) and one dumpling on land (with a nice salad)".

Lenten dumplings: are bacon dumplings without bacon
variants: Cheese dumplings (instead of bacon with cheese), spinach dumplings, stinging nettle dumplings, raw dumplings (beetroot dumplings), press dumplings, herb dumplings, lye bread dumplings (without bacon), napkin dumplings

Our tip:
Dumplings in stock: place the rolled dumplings in a container and freeze raw. When cooking in water, they should be frozen, in steam they can be used frozen.
If there are cooked dumplings left, you can slice them and roast them with onion and butter.
Dumpling salad also tastes delicious: cut dumplings into slices and serve with salt, pepper, vinegar and oil.