Have you ever tried cooking Tirolean Speckknödel (bacon dumplings) at home? Watch the video below where we will walk you through every step of how to make this delightful Tirol staple. Of course we’ve got you covered and share this fantastic recipe with you. Enjoy!
Difficulty Level: Average
Cooking Time: 45 minutes
- 5 stale white bread rolls or 250 g bread cubes
- ¼ liter milk
- 2 eggs
- 3 tablespoons breadcrumbs
- 80 g smoked bacon („Speck“), finely cubed
- 30 g butter
- Salted water
- 1½ liters vegetable or beef broth
For Vegetarians: Simply skip the bacon and use cheese cubes and vegetable broth. A yummy veggie version ;-)
Cut the stale white bread into small cubes. Pour some warm milk over the bread cubes and let soak for a few minutes. Cut the smoked bacon into small cubes and fry in butter.
Beat the remaining milk and eggs together and add to the soaked bread mixture with the bacon, chives and breadcrumbs. Season with salt and knead quickly to blend all the ingredients. (Many veteran dumpling-makers will insist that the best way to do this is with the hands.) If the dough is too moist, knead in some more breadcrumbs.
Bring salted water to a boil and reduce to a simmer. With dampened hands, form the dumpling mixture into 8 to 12 balls. Add gently to the salted water and keep on the simmer for 10-15 minutes.
Serve the bacon dumplings in a large bowl with hot broth and sprinkle chopped chives on top to garnish. Good side choices are coleslaw or a green salad.
Farmer’s wife Gerti from beautiful Zulechen Farm in Reith, Alpbachtal Valley, has kindly shared this recipe with us.