Tiroler Speckknödel (Austrian Speck Dumplings)
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Tiroler Speckknödel (Austrian Speck Dumplings)
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A recipe for Tiroler Speckknödel (Austrian Speck Dumplings)! Leftover cubes of bread are formed into dumplings with Speck, herbs, and spices.
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Ingredients
- 7 ounces white rolls 200 grams, stale
- 1 cup milk hot, 240 milliliters
- 1 tablespoon butter unsalted, 15 grams
- 1 onion peeled and finely diced, medium
- 3.5 ounces speck finely diced, 100 grams
- 2 egg large
- 1/4 cup all-purpose flour 30 grams
- 2 tablespoons parsley finely chopped, fresh, 5 grams
- 1/2 teaspoon salt
- Pinch nutmeg freshly grated
For serving:
- beef broth hot
- chive thinly sliced, fresh
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 well combined.
- Allow the mixture to rest at room temperature for 15 minutes, then divide into 10 equal pieces.
- Lightly moisten hands with water and 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.
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