Speckknoedel (Austrian Bacon Dumplings)
Submitted by rmgleich
Speckknödel: traditional Austrian bacon dumplings made with stale bread, cream, egg yolk, and caraway seeds, simmered and served on a bed of buttery sauerkraut.
YIELD
3 servingsPREP
30 minCOOK
30 minREADY
1 hrsIn the Alpine kitchens of Austria, stale bread doesn’t get thrown away. It gets turned into Speckknödel.
Bread cubes are fried in bacon fat until golden, soaked in cream, then mixed with crispy bacon bits, flour, egg yolk, caraway seeds, and thyme. Shaped into plump little spheres and simmered in water until they’re light but firm.
They land on a plate of buttery sautéed sauerkraut and onions, and honestly, there’s nothing quite like it. Rustic, filling, and deeply satisfying.
Pro Tips
- Use bread that’s at least a day or two old. Fresh bread absorbs too much cream and falls apart during cooking.
- Brown the bread cubes in the bacon fat rather than butter. It gives the dumplings an extra layer of smoky pork flavor throughout.
- Don’t overcrowd the pot when simmering. The dumplings need room to float freely or they’ll stick together.
- If the mixture feels too dry to hold its shape, add a splash more cream. Too wet? A little extra flour will fix it.
Ingredients
Directions
Trim the bread slices and cut them into ½ inch cubes.
Cut the bacon slices into ⅓ inch squares. Sauté them over moderate heat in a large skillet for about 5 minutes.
Stir frequently.
Transfer them to paper towels with a slotted spoon, and pat dry.
Pour water to a depth of 3 inches into a wide bottomed pot.
Brown the bread cubes in the hot bacon fat for 3 to 5 minutes. Transfer them to a large bowl.
Add the cream to the bowl. Gently toss the bread until it absorbs all the cream.
Add to this mixture the bacon, flour, baking powder, caraway seeds, thyme, pepper, and ¼ teaspoon of the salt.
Beat the egg yolk and add it to the bowl.
Gently blend all the ingredients.
Shape the mixture into 1¼ inch spheres with your hands. (If your mixture is too dry, moisten it with a little more cream.
Place the dumplings on a plate as you make them, arranging them in one layer so they do not touch each other.
Melt the butter to moderate heat in a clean large skillet. Add the onions and sauté for 2 minutes.
Add the sauerkraut and the remaining salt and blend the mixture.
Cover, and cook for 12 minutes.
Cook the dumplings in the simmering water for about 10 onion-sauerkraut pan.
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