For the bacon dumplings, cut bacon and bread rolls into cubes. Fry the bacon cubes in a non-stick frying pan until crispy. Remove and set aside until further use. Fry the bread cubes in the bacon grease until golden brown all around and then place in a baking dish.
Heat the milk and pour over the bread cubes, stir briefly and leave for about 30 minutes.
Break the eggs and whisk lightly. Mix the bacon cubes and eggs into the soaked breadcrumbs. Finely chop the parsley, add and season with pepper.
Bring plenty of salted water to a boil in a large pot.
Moisten your hands with cold water and form evenly sized dumplings from the dough. Keep wetting your hands so the dough doesn’t stick to them.
Put the dumplings into the boiling water and let them stand for about 20 minutes in only slightly boiling water. Lift them out of the water with a ladle, let them drain and serve them as a side dish or, for example, with sauerkraut as a main course.