INGREDIENTS

• 3 rashers of bacon
• 1 onion
• 1 slice of sliced bread
• ½ bunch flat-leaf parsley
• 1 tbsp. sunflower oil
• 1 tsp. mustard
• 2 tbsp. soft cheese
• Salt and pepper
• Nutmeg
• 375 g potato dumpling dough from the fridge

Preparation

1. Weigh and measure all the ingredients, prepare them and place them ready.
2. Cut the bacon into thin strips. Peel the onions and finely dice. Remove the crusts from the bread and cut the bread into roughly 5 mm cubes. Wash the parsley, shake it dry and chop finely.
3. Add the oil to the kettle and heat to 70°C. Add the strips of bacon and diced onion and lightly glaze. Remove the bacon and onions and allows to cool.
4. Then mix in the parsley, mustard, soft cheese and diced bread and generously season with salt, pepper and nutmeg. Place to one side for a short time to allow the bread to soak in the juices and swell slightly.
5. Using wet hands, form the bacon and onion mixture into small balls and coat with the dough to be completely enclosed, but without making the dough coating too thick.
6. Add 1 litre of water to the kettle and heat to 100 °C. Once the water has boiled, turned on the stay-warm feature for 93 °C (cup icon). Add half of the dumplings to the kettle, making sure that there is enough room for them to rise.
7. Allow to steep for around 20 minutes (depending on their size). Prepare the remaining dumplings in the same way.