📝 About This Recipe
Hailing from the rugged mountains of South Tyrol and the Bavarian Alps, Speckknödel are the ultimate comfort food for any mountain traveler. These rustic dumplings transform simple stale bread and smoky Alpine bacon into a savory masterpiece, infused with fresh herbs and a hint of nutmeg. Whether served in a clear beef broth or nestled on a bed of tangy sauerkraut, they offer a soul-warming taste of German and Austrian tradition.
🥗 Ingredients
The Dumpling Base
- 300 grams Stale white bread or Brötchen (cut into 1/2-inch cubes; approximately 6-7 cups)
- 250 ml Whole milk (lukewarm)
- 3 pieces Large eggs (at room temperature)
- 1 teaspoon Fine sea salt (adjust to taste)
- 1/2 teaspoon Freshly ground black pepper
- 1/4 teaspoon Ground nutmeg (freshly grated is best)
The Flavorings
- 150 grams Speck (Tyrolean smoked bacon) (finely diced)
- 1 small Yellow onion (very finely minced)
- 2 tablespoons Unsalted butter (for sautéing)
- 3 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Fresh chives (finely snipped)
- 2-3 tablespoons All-purpose flour (only if needed for binding)
For Cooking and Serving
- 2 liters Beef or Vegetable broth (high quality, for simmering and serving)
- 1 handful Extra chives (for garnish)
👨🍳 Instructions
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1
Place the cubed stale bread into a large, wide mixing bowl. If your bread isn't quite dry enough, toast the cubes in a 300°F (150°C) oven for 10 minutes first.
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2
In a separate small bowl, whisk together the lukewarm milk, eggs, salt, pepper, and nutmeg until well combined.
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3
Pour the milk and egg mixture evenly over the bread cubes. Toss gently with your hands or a large spoon, then cover with a clean kitchen towel and let it rest for 20-30 minutes so the bread absorbs the liquid.
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4
While the bread rests, melt the butter in a skillet over medium heat. Add the finely diced Speck and sauté for 3-4 minutes until the fat begins to render and the edges turn slightly golden.
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5
Add the minced onions to the skillet with the Speck. Sauté for another 5 minutes until the onions are translucent and fragrant, but not browned.
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6
Stir the chopped parsley and chives into the skillet, then remove from heat and let the mixture cool slightly for a few minutes.
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7
Add the Speck and onion mixture to the soaked bread cubes. Using your hands, mix everything together thoroughly. Avoid over-kneading; you want a cohesive mass that still retains some texture from the bread.
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8
Test the consistency. If the mixture is too wet to hold a shape, sprinkle in 1-2 tablespoons of flour. Let the dough rest for another 10 minutes to firm up.
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9
Bring a large pot of salted water or broth to a very gentle simmer. It should be barely bubbling—never a rolling boil, or the dumplings may fall apart.
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10
With moistened hands, form the dough into 8-10 round dumplings, roughly the size of a tennis ball. Ensure there are no deep cracks on the surface.
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11
Carefully drop a small 'test' dumpling into the water first. If it holds together after 5 minutes, proceed with the rest. If it falls apart, knead a little more flour into the remaining dough.
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12
Slide the dumplings into the simmering liquid. Cook for 15-20 minutes. They will sink at first and then float to the surface when they are nearing completion.
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13
Use a slotted spoon to carefully remove the dumplings from the pot. Drain briefly on a plate.
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14
Serve immediately in shallow bowls with hot beef broth or alongside your chosen side dish, garnished with a generous sprinkle of fresh chives.
💡 Chef's Tips
Use 'Knödelbrot' or high-quality Kaiser rolls that are at least 2-3 days old; fresh bread will turn into a mushy paste. When mixing the dough, use a light touch—the goal is to keep some of the bread's structure for a fluffier result. Always wet your hands with cold water before shaping each dumpling to prevent the dough from sticking to your palms. Never let the water reach a rolling boil once the dumplings are in; the violent bubbles will break the delicate starch bonds and cause them to disintegrate. If you have leftovers, slice them and fry them in butter the next day for a delicious 'Geröstete Knödel' breakfast.
🍽️ Serving Suggestions
Serve 'in der Suppe' (in the soup) using a clear, rich beef consommé as a traditional first course. Pair with a side of warm Sauerkraut and a dollop of spicy German mustard for a hearty main meal. Serve alongside a 'Schweinebraten' (pork roast) with plenty of dark beer gravy. Enjoy with a crisp, cold German Pilsner or a dry Riesling from the Mosel region. Accompany with a fresh 'Krautsalat' (cabbage salad with vinegar and oil) to cut through the richness of the bacon.