Tyrolean Bacon Dumplings – Otto Koch

Cut the rolls into 1cm cubes, pour the lukewarm milk over them and let them sit for a few minutes.

Put sauerkraut and bacon slices in a saucepan with a little clear soup and let it boil. Remove the peel from the potatoes and half of the onions, grate finely and add to the sauerkraut, mix well, cover the pot and simmer for about thirty minutes.

In the meantime, finely dice bacon and sausage. Peel the remaining half of the onions and finely dice them as well. Fry bacon, sausage and onion cubes in butter, cool a little. With the fresh finely chopped herbs (put a little of the herbs aside for garnish) and egg to the rolls form, sprinkle flour and mix everything together well by hand[1].

Season the quantity heartily with salt and pepper.

Form dumplings from the quantity with slightly moistened hands (two pieces per person). Boil plenty of salted water in a wide saucepan. Put the dumplings in, then remove the saucepan from the stove and let the dumplings steep for about fifteen minutes.

Season the sauerkraut with salt and freshly ground pepper, add to the dumplings and sprinkle with the remaining herbs.

[1] Important: do not add the whole mixture at once. At the beginning, knead about half, add more flour as needed. If in doubt: make test dumplings.

Our tip: use bacon with a fine, smoky

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