Gluten-free Tyrolean dumplings

We prepare the TOAST BREAD 2-3 days in advance.

1. Make a well in the flour in a bowl and pour in 150 ml of warm water, add yeast, sugar and let rise. Then add the remaining ingredients and knead the dough.
2. Place it in an oiled loaf pan, smooth the surface, and let it rise covered with cling film, oiled on the inside, for about an hour in a warm place.
3. Then brush the bread with a mixture of water and oil and bake at 200 degrees for about 50 minutes. After baking, sprinkle the bread with water and let it cool completely.

PREPARING DUMPLINGS:

1. Cut the toasted bread into cubes and toast in the oven until crispy.
2. Meanwhile, chop the onion, the white part of the spring onion, the smoked meat and fry them together in oil. Also chop all the herbs.
3. Put everything in a bowl, mix and pour over the milk with beaten eggs, season with salt and pepper. Sprinkle with flour if necessary.
4. Let the mixture stand for a while, then form balls in your palms and boil them in salted water.
5. Put the balls into boiling water, but immediately reduce the heat and cook the balls over low heat for about 10-15 minutes, depending on their size.