Remove crust from bread and discard. Cut bread into ½” cubes and place in a large glass or ceramic bowl. Add bacon fat and toss bread cubes until all fat is absorbed. Add yoghurt and water, and stir to mix well.

In a small bowl, beat the egg and egg yolk. Add to yoghurt mixture. Add flour, salt, and pepper. Mix all ingredients well and allow to stand for 15 minutes.

Meanwhile, in a large, wide pot, heat about 10 cups of water to simmering. Add about a tablespoon of salt to the water. With floured hands, knead dough mixture. Add more flour as needed so dough doesn’t stick to your hands. Shape all the dough into golf-ball size dumplings. Place finished dumplings on a large sheet of waxed paper while you work.

When all the dumplings are completed, drop them one at a time into the simmering water. Cover pot with a lid and simmer all dumplings together gently for about 15 minutes. Remove from water with a slotted spoon to drain. Serve on a bed of sauerkraut with dill sauce or add to your favorite soup recipe.

Makes 20 dumplings.

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