Tiroler Speckknoedel

Tiroler Speck Knoedel (grandma’s recipe out of an old Austrian cookbook)

Ingridients:
10 old buns (Kaiserbuns or similar)
Salt
½ liter light warm milk
1 small fine chopped onion
Vegetable oil
300 gram Bacon fine chopped
2 to 3 eggs
Cut the old buns in thin slices, salt them a little and put all together with the warm milk in a bowl. Cover it and let it stand until it is soft.
Now you steam chopped onion in oil and mix it together with bacon, eggs and the milk buns to dough (not too soft). If it’s too soft, mix some bread crumbs to it.
Boil a big pot with water (1 table spoon of salt) – dumplings need to swim.
Form round dumplings and put them into the boiling water. Reduce the heat that they are not boiling any more. They are ready when they swim after approx. 20 minutes in the hot water.
Take them out without any water und put them to a bowl with a small plate at the bottom that they don’t lay in water.

Serve them with salad, Sauerkraut, with a roast, with Gulasch or in a beef soup. If you have some saved for the next day, stir-fry the dumplings in oil and put eggs over it. Serve it with salad.