Preparation:
Cut bread or rolls, with crusts, into small pieces, put in a bowl and sprinkle with salt. Pour lukewarm milk over bread and let soak for an hour.
If there is excess milk in bowl at that time, pour it off. Fry bacon in skillet with chopped onion until bacon is almost crisp and onion is soft and golden. Toss in parsley and marjoram and sauté 3 or 4 minutes. Add bacon, onion and herbs to bread mixture.
Mix eggs in thoroughly. If dumpling batter is to soft to form, add breadcrumbs, a tablespoon at a time, until batter is firm enough. With wet hands or two wet tablespoons, form a test dumpling. Drop into boiling salted water and simmer, partially covered for 20 minutes.
10 to 12 Dumplings
FROM "The German Cookbook by Mimi Sheraton" |
