Ground Meat and Spinach Dumplings in Beef Broth

Place the flour in a bowl, mix with salt and oil, and gradually add 3 eggs. Mix thoroughly and knead to a smooth dough. Cover the dough and let rest for 30 minutes.

Meanwhile, soak the white rolls in cold water. Mix the ground meat and sausage meat together in a bowl. Peel the onion and cut along with the bacon into small cubes. Heat the butter in a pan and fry the bacon. Add the onions and saute until translucent. Add the bacon and onions to the meat mixture.

Rinse the spinach, blanch in boiling water, drain and chop coarsely. Squeeze the soaked rolls and spinach, and mix thoroughly with the meat mixture. Season with salt and pepper.

Roll out the dough on a floured surface. Cut out dics of about 6 cm (approximately 2½ inches) in diameter and place 1 spoonful of meat mixture in the center of each disc. Fold the discs into crescent and press down the edges together firmly to form the dumplings.