- Course: Side Dish
- Total Time: Under 2 Hours
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 42 Times
This recipe is traditionally served with soups and stews.
- 2 white bread rolls
- 1 tbsp vegetable oil
- 2 bacon strips, finely chopped
- 1 small onion, finely chopped
- 1 tbsp finely chopped parsley
- 1 tsp dried marjoram
- ½ cup whole milk
- 1 large egg
- All purpose flour, as needed
1. 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.
2. 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.
3. 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.
4. 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.
© 2008 Dorling Kindersley
Nutritional information is based on 8 servings.