Tiroler Speckknodel (Tirolian Bacon Dumpling)
- Ready In:
- 1hr 50mins
- Ingredients:
- 12
- Yields:
-
8-12 Dumplings
- Serves:
- 4-6
ingredients
directions
- 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.
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