Tiroler Speckknodel Tirolian Bacon Dumpling
Take your taste buds on a journey to the Austrian Alps with Tiroler Speckknödel—traditional Tirolian bacon dumplings that are hearty, flavorful, and comforting. These rustic dumplings are crafted from cubes of stale white bread, richly infused with smoky diced bacon and sautéed onions for a delectable depth of flavor. Fresh parsley and chives add a vibrant herbal touch, while a warm mixture of milk, eggs, and fragrant nutmeg binds everything together into a dough that's irresistibly satisfying. Simmered gently in savory vegetable or beef broth, these dumplings are served either as a warming soup or alongside sauerkraut for a classic alpine feast. Perfect for cozy meals and authentic culinary adventures, this recipe brings the taste of Tirol to your table in under an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g stale white bread (cubed)
- 150 g smoked bacon (diced)
- 1 medium onion (finely chopped)
- 2 tbsp butter
- 2 tbsp parsley (chopped)
- 2 tbsp chives (chopped)
- 200 ml milk (warm)
- 2 eggs
- 2 tbsp all-purpose flour
- 1 tsp salt
- 0.5 tsp ground black pepper
- 1 pinch nutmeg (ground)
- 1 L vegetable or beef broth (for cooking)
Instructions
Cut the stale bread into small cubes and place them in a large mixing bowl.
In a skillet, melt the butter over medium heat and sauté the diced bacon until slightly crispy, about 5 minutes. Add the chopped onion and cook until softened and translucent, about 3 minutes more. Remove from heat and let the mixture cool slightly.
Add the bacon-onion mixture to the bread cubes. Sprinkle the chopped parsley and chives over the top.
In a separate bowl, whisk together the warm milk, eggs, salt, ground black pepper, and ground nutmeg. Pour this mixture over the bread cubes and stir gently to combine. Allow the mixture to rest for 10 minutes so the bread can soak up the liquid.
Sprinkle the flour over the mixture and use your hands to gently knead it into a cohesive dough. If the dough feels too wet, add a little more flour; if too dry, add a splash of milk.
With damp hands, shape the dough into dumplings about the size of a golf ball (approximately 6 cm in diameter). This recipe should yield 8-10 dumplings.
Bring the vegetable or beef broth to a gentle simmer in a large pot. Carefully drop the dumplings into the broth and cook for 15-20 minutes. They are done when they float to the surface and feel firm to the touch.
Serve the Speckknödel hot, either in the broth as a hearty soup or drained and accompanied by a side of sauerkraut or salad.
Nutrition Facts
Calories |
2237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 43.0 g | 215% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 10726 mg | 466% | |
| Total Carbohydrate | 190.9 g | 69% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 28.6 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 732 mg | 56% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 2395 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
