1. Cut the rolls into 1 cm cubes, the bacon into small cubes and chop the onion finely.
2. Render the bacon in the butter, add the onion and sweat until translucent; let cool.
3. Mix the bread cubes with the bacon and onion, eggs beaten with the milk, parsley and chives, season with pepper and leave for 15 minutes.
4. Add the flour and shape 8 firm dumplings with wet hands (if too soft, add a few breadcrumbs).
5. Simmer in lightly salted water for 15 minutes - the water shouldn't boil hard or the dumplings will fall apart.
6. Serve drizzled with melted butter, with sauerkraut or in beef broth.
Tip: The bacon is already salty, so only add salt after tasting a test dumpling.
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