|3 cups||White bread cubes, 1/2 inch|
|2 tablespoons||Parsley; chopped|
|3 slices||Bacon; finely chopped|
|1 small||Onion; peeled and minced|
|1¾ cup||All-purpose flour; sifted|
Recipe by: The Eastern European Cookbook-ISBN 0-486-23562-9 Place bread cubes in a large bowl and cover with milk. Fry bacon and pour off all except 1 Tbs fat. Add onion; saute until tender. Add bacon, onion, eggs and parsley to bread cubes; mix well. Sitr in enough flour to make a stiff dough; beat well. With floured hands, shape dough into 6 balls. Drop into a large kettle of boiling salted water. Boil, uncovered, until dumplings rise to the top. Cover and cook 10 to 15 mins, or until done. Test by tearing one dumpling apart with two forks. Remove with a slotted spoon and drain. Makes 6.
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