Speckknoedel

Maria-T’s speckknödel at GuteKueche.at uses stale white bread, smoked bacon and onion. Some of the same bacon is reserved for the finished dumplings, which also receive supplied chive rolls.

The selected stale white bread is cut into small cubes and put in a large bowl. Smoked bacon is cut very small and briefly roasted in a pan without added fat. It goes into the bread, with a few pieces held aside for garnish.

Onion is peeled, chopped and roasted in the same pan in the bacon fat. Fresh parsley is washed, shaken dry and cut small. Whole eggs and milk are whisked together, then mixed with salt and parsley and poured over the bread, which stands for ten to fifteen minutes.

Ready breadcrumbs and the roasted onion are added, with a little extra milk if needed. Salt and supplied freshly ground black pepper season the mixture. Wet hands form eight to ten dumplings, which cook in a large pot of simmering salted water for about fifteen to twenty minutes without boiling.

A slotted scoop lifts the dumplings from the water to drain. The reserved pieces of the same bacon and supplied freshly cut chive rolls garnish them for serving.