For the dumplings:, 1 onion, 100 g Tyrolean bacon in slices (or streaky smoked bacon), 1 tsp. butter, 1/2 bunch of parsley, 3 bread rolls from the day before, 125 ml milk, Salt, Pepper, freshly-milled, 1 egg (size M), 5 tblsp. flour, For the semolina dumplings:, 50 g soft butter, Salt, Nutmeg, freshly grated, 1 egg (size M), 100 g semolina, 1 tsp. oil for brushing
1 For the dumplings, peel and dice the onion. Finely dice the bacon. Put both in a pan containing the butter and fry until crisp. Wash the parsley, chop it finely and fold into the mixture.
2 Cut the bread rolls into thin slices. Heat the milk in a pot, add a little salt and pepper and pour over the bread. Fold the egg and flour into the mixture of bacon and onion. Allow the dumpling mixture to swell for around 15 minutes.
3 For the semolina dumplings, cream the butter until light and fluffy. Season with 2 pinches of salt and 1 pinch of nutmeg. Stir in first the egg, then the semolina. Leave the dough in the refrigerator for around 15 minutes.
4 Use two teaspoons to shape the semolina dough into little dumplings. Place the dumplings on a plate brushed with oil and put them in the refrigerator again for 10 minutes.
5 Pour a generous measure of salted water into a large pot and heat. Carefully lower the dumplings into the boiling salted water and leave them to boil for 10 –15 minutes.
6 Shape 12 dumplings from the dumpling mixture. Let the dumplings cook in gently boiling salted water in a second pot for 5 – 8 minutes until they are done. Lift the dumplings and semolina dumplings out of the water and serve in hot beef broth.
Served in broth, the dumplings and semolina dumplings are very good as an appetizer for boiled fillet of beef (see page 72 of the recipes) which has a strong-tasting soup as a basis for preparing the meat.
