German dumplings

  • 6 slices bacon, chopped into 1/4-cm pieces
  • 200g plain flour
  • 1 tsp salt, plus more for seasoning
  • 1/2 tsp freshly ground black pepper, plus more for seasoning
  • 1/4 tsp grated nutmeg
  • 1/2 tsp cayenne
  • 1/4 tsp baking powder
  • 2 eggs, beaten
  • 55ml milk
  • 50g chopped parsley leaves, for garnish

1) In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat.

2) In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform.

3) Bring 1.5L salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.

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