Bacon Dumplings with Allgäu Mountain Cheese Sauce

Heat the milk. Cut the rolls into slices and soak in hot milk. Cut the onion and bacon into small cubes and fry them in rapeseed oil. Later mix with the herbs, eggs, breadcrumbs and spices to a quantity and swell for 10 minutes. If the quantity is too wet, add a little more breadcrumbs and stir in.

Then divide into 8 portions and form 8 even smooth dumplings with your hands. Moisten your hands with cold water if necessary. Steam the dumplings in a steamer for 30 minutes or, if desired, place them in lightly salted hot water (no longer boiling hot) for 30 minutes. For the sauce: finely dice the onion and dry fry it with the corn flour in a saucepan until it smells nutty. Pour in the vegetable soup and the milk and let it boil, stirring continuously.

After 5 minutes, mix in the white wine and season heartily with the spices. Later grate the mountain cheese into the sauce and fold in.

Serve the dumplings with the cheese sauce and sprinkle with the chives.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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