Tag: Traditional Foods of Bavaria

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.