Buckwheat dumplings (bales de furmenton)

rye bread
1 c hot milk
1 onion, finely chopped
1 clove garlic, finely chopped
100 g bacon, chopped small
buckwheat flour

Chop the rye bread into small pieces and put in a bowl: pour over the hot milk and let sit until absorbed. Saute the chopped onion and garlic in oil, and add to the bread mixture. Add chives and chopped bacon, and enough buckwheat flour to make a soft dough. If the mixture is too dry, add milk. Salt to taste. Form dumplings, and test one by simmering in salted water for 15 minutes: if it fall apart, add more flour to the mixture and try again.