German Tiroler Knodeln (Dumplings)
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Ingredients
| 1 | sm. onion, finely chopped | | 3 tbsp. | butter | | 4 | dry hard rolls, diced | | 1/2 lb. | cooked bacon, diced small | | Salt | | 1 cup | milk | | 1/4 lb. | salami, diced finely | | 2 | eggs, lightly beaten | | 1 cup | flour | | 2 tbsp. | chopped parsley | | 1 tbsp. | finely chopped chives | | Chicken stock |
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Instructions
Saute the onion in butter until it is golden. Add diced bread and mix together. Put the mixture in a bowl and add bacon, salami, eggs, flour, parsley and chives. Add salt to taste. Carefully add about 1 cup milk, or enough to make the mixture doughy but not too soft. With a tablespoon dipped in hot water, form the mixture into balls about 2 inches in diameter. Cook the dumplings gently in chicken stock until they float to the top. Test for doneness.
Cooking German Style
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