Best Tiroler Speckknodel Tirolian Bacon Dumpling Recipes

Tyrolean Bacon-Dumpling Soup (Speckknodelsuppe) image

Provided by Sandi From CA

Categories Pork

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups warm milk
6 tablespoons chopped flat leaf parsley
3 eggs
5 ounces finely chopped bacon (aka speck or Tyrolean bacon, about 1 cup)
3 stale white dinner rolls, cut into 1/4 cubes (about 1/2 lb)
3 tablespoons butter
1 medium yellow onion, finely chopped
1/2 cup flour
salt
8 cups beef broth

Steps:

Whisk together milk, 2 tablespoons of the parsley and eggs in a large bowl. Add bacon and bread; toss to combine. Let moisten for 30 minutes.
Heat butter in a skillet over medium heat. Add onions; cook until softened, 8-10 minutes. Transfer to bread mixture. Mix in flour and salt to taste.
Bring a large pot of salted water to a boil over medium-high heat. Using your hands, form bread mixture into 8 large dumplings. Drop into water; simmer until cooked through, about 20 minutes.
Meanwhile, bring broth to a boil in a large pot over high heat. Using a slotted spoon, divide dumplings between bowls, Ladle broth into bowls and garnish generously with remaining parsley.

Tiroler Speckknodel (Tirolian Bacon Dumpling) image

Provided by dimond

Categories Pork

Time 1h50m

Yield 8-12 Dumplings, 4-6 serving(s)

Number Of Ingredients 12

6 stale rolls, cut into cubes
salt
1/4 liter milk
2 eggs
30 g butter
1/2 onion, minced
parsley
chives
3 tablespoons flour
100 g bacon
150 g hard smoked sausage (like pepperoni or summer sausage)
beef stock

Steps:

Salt bread cubes.
Lightly whisk together milk and eggs.
Pour milk-egg mixture over bread cubes.
Stir until moistened, cover and let stand 30 minutes.
Mince bacon and sausage.
Fry bacon.
Saute onion in butter, adding parsley and chives (this is a"to taste" option).
Bring the beef stock to a gentle boil.
Add bacon, sausage, and onion mixture to soaked bread mixture.
Sprinkle with flour.
The mixture should be thick enough to form into 8-12 dumplings (This is done by hand, scoop up a portion of the mixture and press into a ball.) Drop one dumpling into broth and cook about 12 minutes.
The dumplings should rise to the top when they are done.
Cut the first dumpling open and check to make sure it is of the proper consistency.
If it is too hard, add more egg-milk mixture.
If it is too soft and falls apart, add flour.
Add remaining dumplings as space allows, cooking approximately 12 minutes each.
Knödel are served either in broth or over Sauerkraut.