Speckknödel (Austrian Bacon Dumplings)
A rustic and hearty Austrian specialty, these bread dumplings are studded with savory speck and fresh parsley. They are gently simmered until tender and can be served as a main course in broth or with a simple green salad.
An original recipe by Forkin
- Total time
- 1 hr
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 440 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
dumpling_base
- 250 gstale bread cube, from rustic white bread, about 1 cm cubes
- 100 gspeck, finely diced
- 1 pcsyellow onion, finely chopped
- 1 tbspunsalted butter
- 200 mlmilk, lukewarm
- 2 pcslarge egg, lightly beaten
- 3 tbspfresh parsley, finely chopped
- 2 tbspall-purpose flour
- 0.5 tspblack pepper, freshly ground
- 1 pinchground nutmeg
Ingredients
- 1.5 tspsalt, divided
garnish
- 2 tbspunsalted butter(optional)
- 1 tbspchive, freshly chopped(optional)
Equipment
medium skillet · slotted spoon · large bowl · large pot · cutting board · knife · whisk
The method
Step by step
- 1
Melt the butter for the dumpling base in a medium skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened and translucent.
About 4 min
- 2
Add the diced speck to the skillet and cook for another 4-5 minutes, until it has rendered some fat and is slightly crisp. Remove from heat.
About 5 min
Cook’s note: Be careful not to burn the onions while the speck is crisping.
- 3
Place the stale bread cubes in a large mixing bowl. Pour the hot speck and onion mixture directly over the bread.
About 1 min
- 4
In a separate small bowl, whisk together the lukewarm milk, eggs, some of the salt, the black pepper, and the nutmeg.
About 2 min
- 5
Pour the milk and egg mixture over the bread. Add the chopped parsley and gently mix with your hands or a large spoon until everything is evenly moistened.
About 2 min
Cook’s note: Avoid compressing or overmixing the bread, which can make the dumplings tough.
- 6
Cover the bowl and let the mixture rest for 15 minutes to allow the bread to fully absorb the liquids.
About 15 min
- 7
Sprinkle the flour over the mixture and gently knead it in until the mass holds together. If it's too wet, add a little more flour; if too dry, a splash of milk.
About 2 min
- 8
Bring a large pot of water to a boil, then add the remaining salt and reduce the heat to a gentle simmer.
About 5 min
Cook’s note: A rolling boil can cause the dumplings to break apart, so a simmer is crucial.
- 9
With wet hands, form the mixture into 8 round, compact dumplings, about the size of a tennis ball.
About 4 min
Cook’s note: Wetting your hands prevents the sticky mixture from clinging to your palms.
- 10
Carefully slide the dumplings into the simmering water. Cook for 15-20 minutes, uncovered. They are done when they float to the surface and spin gently.
About 20 min
Cook’s note: To check for doneness, you can remove one dumpling and cut it in half; it should be cooked through with no raw dough in the center.
- 11
Remove the cooked dumplings with a slotted spoon and let them drain briefly.
About 1 min
- 12
Serve immediately in a warm bowl. If using the garnish, melt the garnish butter and drizzle it over the dumplings, then sprinkle with fresh chives.
About 1 min
Per serving
Nutrition
- Calories
- 439.5kcal
- Protein
- 17g
- Carbs
- 40.8g
- Fat
- 23.2g
- Fibre
- 2.3g
- Sugar
- 7.7g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store cooked dumplings in an airtight container in the refrigerator.
Reheat gently by simmering in broth or salted water for 5-7 minutes until warmed through.
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