For the dough, cut the rolls into small cubes. Whisk eggs and milk, add to the bread cubes form, season with salt and pull a few time. In between, fry a little bit of chopped onion in butter, add a little bit of chopped parsley and mix with the flour to the bread.
For the filling, fry the bacon cubes until crisp, then take out the grams and fry the chopped onion in the dripping. Dice the blunzen and the smoked meat, mix everything together, season with garlic, pepper and thyme and form 6 dumplings.
Cover the dumplings with breadcrumbs, put them into boiling salted water and cook for about 20 minutes. Serve Welser dumplings with sauerkraut or warm cabbage salad and pork roast juice.
Our tip: Use bacon with a fine, smoky note!
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