Tirolean dumplings: The original recipe to try at home

Last updated 16.04.2019EvaEva
Tirolean Speckknödel

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

Servings: 4

Ingredients

  • 5 stale white bread rolls or 250 g bread cubes
  • Salt
  • ¼ liter milk
  • 2 eggs
  • 3 tablespoons breadcrumbs
  • 80 g smoked bacon („Speck“), finely cubed
  • 30 g butter
  • Chives
  • 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 ;-)

Speckknödel: Ingredients

Instructions

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.

Step 1: Fry the finely cubed bacon in the butter.

Step 2: Combine the soaked bread with the milk, eggs, bacon, chives and breadcrumbs. Knead quickly and season with salt.

Step 3: Mix well with the hands to blend all the ingredients. If the dough is too moist, knead in some breadcrumbs.

Step 4: With dampened hands, form the dumpling mixture into balls and keep on the simmer for 10-15 minutes.

Step 5: Serve the dumplings in hot broth.

Farmer’s wife Gerti from beautiful Zulechen Farm in Reith, Alpbachtal Valley, has kindly shared this recipe with us.

Eva

Whether it’s a lesser-known destination or a random trailside attraction, nature lover Eva Thöni will be there with her camera in tow, eager to share her greatest mountain moments with you.

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2 comments

Lydia Wollman

The dumplings! I make dumplings with four, eggs, butter and a bit of breaking powder. And then I make maultocshen, kinda of like you make your dumplings with bread (crumbs) and put it in a dough perogies, cook it in soup and when there are left overs get them with a little grease, unausprechlich gut! ?

Lydia Wollman

fry them with a little grease on the frying pan

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