Cut the bread into small cubes, if necessary, dry a little more in the oven at 100 °C.
Finely dice the bacon, fry in lard. Add diced onions, stir until lightly browned. Add to the rolls when cooled.
Chop parsley, add to lukewarm milk with remaining ingredients. Season vigorously with the spices. Mix everything into the bread mixture and let it rest for a while.
Form eight dumplings from the mixture. Cook in a large pot of boiling salted water for 12 minutes.
Lift out with a sieve ladle and let drain.
Arrange as desired and serve.
Preparation Tip:
It is best served with sauerkraut or green salad.
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