589. GRUIBE-KNEDL or BACON DUMPLINGS

makes4 servings

Cracklings:
2 lbs fresh pork bacon (the fatty layer right underneath the skin)
1/4 cup milk or water

Dumplings:
1 cup cracklings
2 eggs
2 tablespoons flour
125 g plain bread crumbs (4.5 oz)
greens (chopped parsley and/or chives)
seasonings (pepper, paprika, marjoram)

Cracklings: Cut the bacon into 3/4-inch cubes and put into a tall pot which must not get filled more than halfway up (to prevent the large amount of foam during the rendering process from running over and spilling). Heat up slowly, else the bacon will stick to the bottom and scorch. As soon as there is a little liquid fat covering the bottom of the pot, add milk or water, and heat up more, constantly stirring. Let the cracklings brown a little bit more, then pour off the liquid lard, through a sieve, into an earthenware pot. Warm cracklings are very popular in-between meal.

Dumplings: Mix the cracklings, eggs, seasonings, and greens into a pliable mass. Add flour and breadcrumbs. Let the dough rest for 10 to 15 minutes. Then shape dumplings, and slip into barely boiling water, and let steep. Transfer to hot beef broth and serve.


courtesy of: Harald Pleiner, Max Planck Institute for Polymer Research, PO Box 3148, 55021 Mainz, Germany, (+49) (0)6131 379 246