Preparation
- Pour lukewarm milk over the bread cubes, mix gently and leave to stand for 10 minutes.
- Finely dice the onion.
- Place the diced bacon in a pan, render the fat and fry until crispy. Add the onion cubes and butter and fry until translucent.
- Add the diced bacon and onion with the eggs to the bread cubes and season with salt and pepper. Knead everything well and leave to stand for another 10 minutes.
- Heat the clarified butter.
- Using wet hands, shape the dumpling mixture into approx. 15 small dumplings, flatten (approx. 1 cm thick) and fry in the hot fat over a medium heat until golden brown. Serve with sauerkraut or a fresh salad.
