Tyrolean Speckknödel - Austrian Dumplings with Bacon
Dumplings are a popular feature of Austrian cuisine and made of many types of dough and a variety of fillings are use such as this Speckknödel dumpling with bacon which is a simply delicious side dish. When dumplings are served as a main course, they are often accompanied with sauerkraut.
- 50 g small cubes of dried white bread
- ½ onion, finely diced
- 1 tablespoon butter
- 2 tablespoons flour
- 80 g bacon, finely diced
- 100 ml milk
- 2 eggs
- 1 tablespoon finely chopped parsley
- 1 teaspoon salt
- Put bread cubes in a large bowl.
- Melt butter and saute onion for one to two minutes, then mix into bread cubes.
- Add flour and bacon to bread cubes.
- Whisk together milk, eggs, parsley, and salt in a small bowl and pour over bread cubes.
- Mix well and let sit for 15 minutes.
- The resulting batter should be moist, but neither too dry nor too mushy. If the batter is too dry, add more milk. If it looks to mushy, add some extra flour.
- Using about 2 tablespoons per dumpling, shape the batter into small balls between the palms of your hands. Make sure the dumplings are compact and smooth on the outside, otherwise they will fall apart during cooking.
- Heat water in a large pot and add 1 tablespoon of salt.
- When the water is lightly simmering, reduce heat and add the Knödel. Cover halfway with lid and simmer lightly for 15 minutes. Be careful not to let water simmer too rapidly as this will cause the dumplings to disintegrate.
- Lift dumplings out of water with a slotted spoon and let rest on a plate for a few minutes before serving.
- Sprinkle finely chopped chives over dumplings and serve with a simple green salad and thin slices of radish.