Directions

1. 1

   In a large sauté pan, cook the chopped bacon over medium heat until crispy, approximately 5 to 7 minutes. Once cooked, leave the bacon in the pan with its rendered fat.

2. 2

   In a large mixing bowl, whisk together the flour, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, nutmeg, cayenne pepper, and baking powder until evenly combined. In a separate small bowl, whisk the eggs and milk together, then add this mixture to the dry ingredients. Stir until you have a smooth, uniform batter.

3. 3

   Bring 6 cups of salted water to a rolling boil in a large pot. Using a chopstick, pierce holes all over the bottom of a 9-inch aluminum pie pan to create a makeshift dumpling maker, ensuring the holes are approximately 1/2 inch in diameter. Working in batches, position the pan above the boiling water and push the batter through the holes using a rounded bench scraper or rubber spatula to drop the dumplings directly into the water.

4. 4

   Gently stir the dumplings and cook them until they float to the surface, about 3 minutes. Using a slotted spoon, transfer the cooked dumplings directly into the sauté pan with the bacon and bacon fat. Season with additional salt and pepper to taste, toss gently to coat, and garnish with fresh chopped parsley. Serve immediately while hot.