Speckknödel (German Bread Dumplings with Bacon)

• 300 g Crusty white bread, preferably day-old
• 250 ml Whole milk
• 2 Egg
• 150 g Bacon, smoked
• 25 g Unsalted butter
• 1 medium Yellow onion
• 15 g Fresh parsley
• 2 tsp Fine sea salt
• 1 tsp Black pepper

1. Cut the bread into small cubes and put into a large mixing bowl. Warm the milk until just steaming, then pour it over the bread and toss well. Leave to soak for 10 minutes, stirring once or twice, until the bread is evenly moistened.
2. Meanwhile, cut the bacon into small pieces. Melt the butter in a frying pan over a medium heat, add the bacon and cook for 5 to 7 minutes until the fat renders and the bacon is lightly golden. Tip the bacon and butter into the bowl with the bread.
3. Finely dice the onion and add it to the bowl. Finely chop the parsley and add it along with the salt and pepper. Mix thoroughly, then beat in the eggs until you have a cohesive, slightly sticky dough.
4. Bring a large pot of well-salted water to a gentle simmer, not a rolling boil. With damp hands, shape the mixture into 8 dumplings and set them on a plate as you go. Lower the dumplings into the water and keep the heat low so the water barely trembles.
5. Simmer the dumplings for 15 to 18 minutes until they feel firm and springy, and a tester dumpling is hot all the way through. Lift out with a slotted spoon and let them drain briefly. Serve straight away, or hold them warm in a low oven while you finish the rest of the meal.

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