BLUE WINDOW | Food Travels in the Alps | Speckknödel (bacon dumplings)

Speckknödel AUSTRIA GERMANY bacon dumplings
  • 250 g white bread rolls, cubed
  • 150 g smoked bacon, diced
  • 2 eggs
  • 125 ml milk, lukewarm
  • 100 g onion, chopped small
  • 50 g butter
  • 30 g + 1 tbsp flour
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp marjoram, dried, crushed
  • Nutmeg, large pinch
  • Salt, pinch

Whisk the eggs into the milk, pour into a large bowl containing the bread cubes, leave to soak. Heat the butter in a frying pan over a medium heat, add the bacon and fry for five minutes. Add the onion to the pan, fry for ten minutes until the onion is soft. Leave to cool. Season the bread mixture. Add the bacon-onion mixture, parsley and marjoram to the bread mixture, add two tablespoons of flour, work into a dough and leave for 30 minutes. Dust a work surface with flour. Bring a pot of salted water to the boil, reduce to simmer. Using moistened hands shape the dough into balls, each about 5 cm in diameter. Roll the balls in the flour. Simmer balls in stages in the pot. When the balls dance to the surface, they are ready. Remove with a slotted spoon. Brown under a hot grill for a bit of colour.