300g (Süd)Tiroler Speck
400g fresh pasta dough
Finely chop the onion and sauté in some butter. Chop the speck and parsley and mix with the onions.
Split the pasta dough and the speck-mix into 12 equal pieces. Take a piece of dough and use your hands to form something like a bowl-like shape. Place the speck-mix in it and close it to form a ball-like dumpling. The dough should be as evenly distributed as possible. the dough is sticky enough not to require any glueing eggs or anything.
Place the pastalings in a steamer (I use the bamboo steamer from the asian food store) and steam for about 15min
Serve with field salat with a balsamico dressing that may be on the sweet side