Break up the rolls and pour the boiling hot milk over them. Cut bacon and onions into cubes, brown. Add the soaked breadcrumbs, cornflour and flour and stir until a dumpling comes off the bottom of the pot.
Add salt, egg yolks, kitchen herbs and egg whites beaten to a firm egg white. At the end, stir a pinch of baking powder into the dough. Shape the dumplings, steep them in boiling salted water for 10-15 minutes and serve them with roast meat and vegetables.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!
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