Bread dumplings are a delicacy in themselves. Originally invented as "poor people's food" from leftover and therefore stale bread, the dumplings have blossomed over the generations into a fine side dish for dishes rich in sauce in the cold half of the year.

In addition to the well-known basic ingredients, the variant shown here also contains dried porcini mushrooms - and thus gets an incomparable aroma that harmonizes perfectly with dark meat.

Mind you: a porcini mushroom dumpling also needs a lot of sauce - and the famous "dumpling with sauce" even gets by without any meat at all.

A . . .