(about 10 small dumplings)
My mum sent me a wonderful German cookbook. One of the first things I checked out were the dumplings. I made some last year to go with my Rouladen, and failed miserably. They had fallen apart during the cooking and I wasn't sure why.
It appears I used too much milk, not enough eggs and no flour. I have made the necessary adjustments, and the dumplings turned out great this time around.
4 cups bread or rolls, torn apart or cubed
1/4-1/3 cup milk
1-2 slices of bacon, diced
1/2 large yellow onion, chopped
2 tbsp fresh parsley, chopped
salt and freshly ground pepper
a pinch of nutmeg
1/4 cup flour, give or take
Place the bread in a bowl and pour the milk evenly over it. Use less milk if the bread is fresh. Set aside.
Place the bacon in a skillet and fry until it's crispy. If there's too much fat, then remove some of it.
Add the onions and fry until they become translucent and change to an amber brown. Remove from the heat and cool.
Add the parsley, salt and pepper (to taste), nutmeg and eggs to the bread mixture. Add the cooled onions and bacon.
Combine the ingredients well. I find hands work best here.
Starting with about 2 tablespoons of flour.. work that in.. adding a bit more if necessary until the mixture feels like a sticky dough.
Bring a pot of lightly salted water to boil.
Form about 10 small dumplings with wet hands and drop into the boiling water. Reduce the heat so the water simmers gently and cook for about 15 minutes or until the dumplings are cooked through. They will usually begin to rise to the surface a few minutes before they are actually done.
Leftover dumplings are great sliced up and fried in a small amount of butter.