Prep 30 mins
Cook 30 mins
This is an adaptation of a dish served at the Signaterhof in the town of Signat. I have yet to try it, but it’s screaming the “make me” chant from the pages of my newest Saveur magazine. (Oct. 06)
- 1 1⁄2 cups warm milk
- 6 tablespoons chopped flat leaf parsley
- 3 eggs
- 5 ounces finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup)
- 3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
- 3 tablespoons butter
- 1 medium yellow onion, finely chopped
- 1⁄2 cup flour
- 8 cups beef broth
- Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
- Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
- Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
- Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.
These are yummy dumplings! From the recipe directions I assumed "raw" bacon in the dumplings, which wasn't appealing. I sauteed the bacon with the onions and added it to the bread mixture. Instead of beef broth I served these with Recipe #185235 #185235. Thanks for posting Sandi!