servings
- 500 g flour
- 5-6 eggs
- 150 ml milk approx.
- 1 pinch salt
- 100-150 g smoked streaky bacon
- Cream
- Parsley
- Chives
- Sieve the flour into a large bowl. Place the salt and eggs in the centre, then while stirring, add as much milk as needed to obtain a semi-solid, smooth dough. Let the dough rest for 30 minutes.
- In a large saucepan, bring salted water to the boil. Using a tablespoon dipped in hot water each time, cut off small dumplings from the dough and let them simmer in portions in the boiling water until they rise to the surface. Remove with a slotted spoon and place on a preheated plate.
- Meanwhile, fry the bacon until crispy, pour off the fat and bring to the boil with cream.
- Pour the bacon sauce over the dumplings and sprinkle with parsley and chives.