pomeranian bread dumplings

Ingredients

• Servings: 8
• 1 cup
• 2/3 pound dried cranberries
• 3/4 cup red
• 1 teaspoon lemon zest, or to taste
• 1 whole clove
• 1 pound all-purpose flour
• 1 cup whole milk
• 2 eggs
• salt to taste
• 1/4 pound slab bacon, cubed
• 1/4 pound bologna, cubed
• 2 stale dinner rolls, cubed

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 9 hrs 5 mins


• combine cranberries and in a bowl; soak cranberries in , 8 hours to over night. drain and discard .
• combine cranberries, red , lemon zest, and clove together in a saucepan; bring to a boil, reduce heat to medium, and simmer until flavors combine, about 15 minutes. strain cranberries; discard and clove.
• beat flour, milk, eggs, and a pinch of salt together in a large bowl until air form.
• cook and stir bacon, bologna, and bread cubes in a large skillet over medium-high heat until lightly browned and crisp, 5 to 10 minutes. cool in skillet.
• transfer bacon mixture and all accumulated pan drippings to flour mixture; stir until an elastic dough forms.
• bring a large pot of salted water to a boil; reduce heat to medium-high to maintain a rapid simmer. butter a warm baking dish.
• working in batches, form dough into dumplings using two large spoons; drop dumplings into simmering water. cook until dumplings are set, about 15 minutes. transfer cooked dumplings to prepared baking dish, cover the dish, and keep in a warm place until ready to serve. top dumplings with cranberry mixture.