Bacon Dumplings

Cut the white bread/rolls and bacon into small cubes and place them in a large bowl.

Finely chop the onion, and also finely chop the parsley and chives.

Heat the butter in a pan and sauté the onion together with the bacon until the onion is translucent.

Let the bacon-onion mixture cool briefly, then add it to the bread cubes.

Sprinkle the flour over the bread-bacon mixture and briefly mix everything together.

Whisk the eggs with the milk, parsley and salt, and pour over the bread mixture.

Mix everything thoroughly until the mixture is evenly moist.

Let the dumpling mixture rest for about 15 minutes.

Bring plenty of salted water to a boil in a large pot, then reduce to a gentle simmer.

With wet hands, form even dumplings and carefully place them into the simmering water.

Let the dumplings simmer, partially covered, for 15–20 minutes until cooked through.

Remove the dumplings with a slotted spoon, let drain and sprinkle with chives.