For the Tyrolean dumplings, start by dicing the bread, bacon and smoked meat. Peel the onion and dice it as well.
Fry the bacon in a pan until crispy and then mix well in a large bowl together with the bread cubes, onions, chopped parsley, milk and eggs. Season with salt and pepper and let it sit well for 15 minutes.
Now add the flour and the smoked meat and mix the dumpling dough well again. Cover and let rest for another hour.
Then bring a large pot of water to the boil, add salt and form dumplings from the dumpling mixture with moistened hands. Let the Tyrolean dumplings roll gently in the salted water for about 10-15 minutes until they rise to the surface.