Tyrolean Bacon Dumplings

For the Tyrolean bacon dumplings, chop the onion finely, the bacon and the smoked meat as well. Sauté everything in a frying pan for 2 to 3 minutes until translucent, season with salt and pepper and allow to cool.

Either slice the bread very thinly into “dumpling bread” or cut into small cubes, mix with hot milk and the eggs.

Add the bacon and onion farce and marjoram. Form the dumplings (diameter 5-7 cm) with wet hands. Add breadcrumbs or a little flour only if absolutely necessary. Cook in salted water for about 20 minutes.

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