These Austrian Bacon dumplings may be served in chicken soup or cooked in boiling salted water, and served with beef instead of potatoes.
4 tablespoons milk
6 slices white bread, trimmed
4 slices lean bacon, diced
2 small onions, finely chopped
2 oz. flour
2 teaspoon salt
2 teaspoon dried thyme
2 teaspoon finely grated lemon rind
2 tablespoons finely chopped parsley
In a small mixing bowl, lightly beat the egg and milk together.
Put the bread in a medium-sized mixing bowl and pour the egg-milk mixture over it. Set aside.
In a small frying pan, over moderate heat, fry the bacon dice for 4 or 5 minutes, or until they are crisp and golden.
Using a slotted spoon, remove the bacon and set aside to drain on kitchen paper towels.
Add the onions to the pan and fry them gently for 5 minutes, or until they are golden brown. Add the onion and the bacon to the bread in the mixing bowl.
Add the flour, salt, parsley, thyme and lemon rind. Mix well with a spoon. If the mixture is too dry add a little more milk; if it is too wet add a little more flour.
Using your hands mix all the ingredients well together. Taste the mixture and add more salt if necessary. With floured hands shape the mixture into balls the size of walnuts.
Half fill a large saucepan with salted water or soup and bring it to the boil over high heat. Ease the dumplings in, lower the heat and simmer uncovered for 8 to 10 minutes, or until they are cooked. With a slotted spoon, remove the dump-lings from the pan. Serve immediately.