Tiroler Speckknödel (Austrian Speck Dumplings)
A recipe for Tiroler Speckknödel (Austrian Speck Dumplings)! Leftover cubes of bread are formed into dumplings with Speck, herbs, and spices.
Servings 10 Dumplings
Ingredients
- 8 ounces (227 grams) stale white rolls such as Kaisersemmel
- 1 cup (240 milliliters) hot milk
- 1 tablespoon (15 grams) unsalted butter
- 1 small onion peeled and finely diced
- 3.5 ounces (100 grams) Speck finely diced
- 2 large eggs
- 1/4 cup (30 grams) all-purpose flour
- 2 tablespoons (5 grams) fresh parsley finely chopped
- 1/2 teaspoon salt
- Pinch freshly grated nutmeg
- Pinch freshly ground black pepper
For serving:
- Beef broth hot
- Fresh chives thinly sliced.
Instructions
- Cut the stale rolls into small cubes no bigger than 1/2 inch (1.25 centimeters) wide. Place them in a large bowl.
- Pour the hot milk over the cubed rolls. Set aside and allow to soak for 30 minutes.
- Melt the butter over medium low heat in a large pan. Add the onion and Speck.
- Cook, stirring often, until the onions are just softened and translucent, but not browned. Remove from the pan and set aside to cool.
- Once the onions and Speck have cooled, add to the bowl with the bread. Add the eggs, flour, parsley, salt, and nutmeg.
- Mix together the ingredients with your hands until evenly distributed.
- Allow the mixture to rest at room temperature for 15 minutes, then divide into 10 equal pieces.
- With hands lightly moistened with water, form each piece into a compact ball. Each ball should be about 2.5- 3 inches (6-8 centimeters) wide.
- Bring a large pot of salted water to a boil.
- Reduce heat to a low simmer and add the Speckknödel in batches. Cook until floating to the top and heated through, about 15 minutes. Use a slotted spoon to gently remove the dumplings from the water.
- Serve immediately in hot beef broth with fresh chives.