400 g stale bread, cubed (rye bread, f.e. Venostini)
Approx. 300 ml milk
100 g bacon, cubed
100 g coarse buckwheat flour
Finely chop the leek, onion and parsley, and sauté all with the speck in the butter. When cooked, add to the soaking bread with the beaten eggs and a pinch of salt.
Then add the buckwheat flour. Mix well and leave to rest for an hour, then shape mix into dumplings.
Steam for 20 minutes in a steamer or in a saucepan with a steamer basket. Serve with melted butter and parsley with a cabbage salad.
Dumplings can also be made with cheese, pushing a little piece of cheese into the dough ball before cooking.
Content: 500 g