Tag: Knödeln tradition

Legendary Dishes | Tiroler Speckknödel (Tyrol bacon dumplings)

AUSTRIA
  • 300 ml milk, lukewarm
  • 300 g white bread
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onions, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp rapeseed oil
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.

Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.

Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.

Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.

Legendary Dishes | Tiroler Knödel (Tyrol dumplings)

AUSTRIA

There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.

We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.

  • 350 g breadcrumbs
  • 4 eggs
  • 200 ml milk
  • 120 g onion, chopped small
  • 100 g smoked bacon (speck)
  • 100 g smoked sausage (landjager)
  • 75 g flour
  • 30 g butter / oil
  • 1 tsp parsley, finely chopped
  • 5 g salt
  • Nutmeg, 10 gratings
  • Chives, finely chopped, for garnish

Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.

Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.

Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.

Cook the dumplings in batches in salted water for 15 minutes.

Serve dumplings garnished with chives and warm apple sauce.

Close up of bacon and sausage dumpling

Legendary Dishes | Spinatknödel (spinach dumplings)

AUSTRIA GERMANY
  • 500 g spinach, chopped
  • 200 g breadcrumbs
  • 150 ml sour cream / cream cheese
  • 2 eggs
  • 30 g + 60 g butter
  • 90 g onion, chopped small
  • 45 g parmigiano cheese, grated
  • 1 tbsp + 1 tbsp flour
  • 1 tbsp parsley, chopped small
  • 1 garlic clove
  • 5 g black pepper
  • 5 g salt
  • Nutmeg, large pinch

Sauté onion and garlic in 30 grams of butter over a low heat for ten minutes, add spinach, increase heat and cook until the leaves wilt, evaporate liquid, leave to cool.

Whisk the eggs into the cream cheese or sour cream.

Combine the breadcrumbs, cream mixture and spinach mixture in a bowl, add seasonings, parsley and one tablespoon of flour, leave to rest for 30 minutes.

Make dumplings with wet hands. Roll in flour.

Bring salted water to a boil in a large pot, reduce heat to a simmer, add dumplings. Cook until they rise to the surface.

Serve with browned butter and parmigiano.

Legendary Dishes | Speckknödel (bacon dumplings)

AUSTRIA GERMANY

Knödelen art has been taken to new levels in recent years, with the Austrians, Germans and Slovakians keen to show that their versions and methods filled-dumplings are unrivalled.

Dumplings made with the cured bacon known as speck in Austria and Germany are among the most popular. There are two distinct versions, of Bavaria and of the Tyrol.

For other dumplings of the knödeln variety and to learn a little about the dumpling story go here.

Bavaria

  • 250 ml milk, lukewarm
  • 250 g white bread rolls, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 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 for 30 minutes. 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.

Tyrol

  • 300 ml milk, lukewarm
  • 300 g white bread, cubed
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onion, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid. Sweat the Tyrolean bacon cubes with chopped onions, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour. Using a tablespoon and with moist hands, shape into small dumplings. Cook dumplings in salted water for about 15 minutes. Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.