These traditional Austrian Speckknoedel are a comforting and savory side dish or main course. The dumplings feature a rich blend of stale white bread, crispy bacon bits, and aromatic spices like caraway and thyme. Tossed in cream and bound with an egg yolk, they form soft, tender spheres that simmer perfectly in water. Served atop a tangy sauerkraut and onion mixture, the contrast of textures and flavors is delightful. This recipe captures the essence of hearty Central European home cooking, offering a satisfying meal that is both simple to assemble and deeply flavorful. Ideal for pairing with a light salad or a glass of local white wine, these dumplings bring warmth and nostalgia to any table.
Speckknoedel (Austrian Bacon Dumplings)
Description
These traditional Austrian Speckknoedel are a comforting and savory side dish or main course. The dumplings feature a rich blend of stale white bread, crispy bacon bits, and aromatic spices like caraway and thyme. Tossed in cream and bound with an egg yolk, they form soft, tender spheres that simmer perfectly in water. Served atop a tangy sauerkraut and onion mixture, the contrast of textures and flavors is delightful. This recipe captures the essence of hearty Central European home cooking, offering a satisfying meal that is both simple to assemble and deeply flavorful. Ideal for pairing with a light salad or a glass of local white wine, these dumplings bring warmth and nostalgia to any table.Ingredients
Directions
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Trim the crusts from the bread slices and cut the bread into 1/2-inch cubes.
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Cut the thick-cut bacon into 1/3-inch squares.
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In a large skillet, sauté the bacon over moderate heat for about 5 minutes, stirring frequently, until crisp.
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Transfer the cooked bacon to paper towels using a slotted spoon and pat dry. Reserve the bacon fat in the skillet.
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Pour water to a depth of 3 inches into a wide-bottomed pot and bring to a simmer.
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In the reserved bacon fat, brown the bread cubes for 3 to 5 minutes until lightly toasted.
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Transfer the toasted bread cubes to a large mixing bowl.
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Add the light cream to the bread cubes and gently toss until the bread absorbs all the cream.
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Add the cooked bacon, flour, baking powder, caraway seeds, thyme, pepper, and 1/4 teaspoon of salt to the bowl.
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Beat the egg yolk in a small bowl and add it to the bread mixture.
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Gently blend all ingredients until well combined. If the mixture is too dry, moisten with a little more cream.
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Shape the mixture into 1 1/4-inch spheres with your hands.
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Place the formed dumplings on a plate in a single layer so they do not touch each other.
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In a clean large skillet, melt the butter over moderate heat.
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Add the sliced onions and sauté for 2 minutes.
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Add the sauerkraut and the remaining salt, blending the mixture well.
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Cover the skillet and cook the sauerkraut mixture for 12 minutes.
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Gently lower the dumplings into the simmering water and cook for about 10 minutes. Do not turn them.
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Transfer the cooked dumplings to a warm serving bowl.
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Spoon the onion-sauerkraut mixture over the dumplings.
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Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 1674.3kcal
- % Daily Value *
- Total Fat 86.6g134%
- Saturated Fat 30.5g153%
- Cholesterol 106.0mg36%
- Sodium 7213.8mg301%
- Total Carbohydrate 132.1g45%
- Dietary Fiber 6.7g27%
- Sugars 11.6g
- Protein 84.4g169%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Make sure to use slightly stale bread for the best texture, as it absorbs the cream without becoming mushy.
If your dumpling mixture feels too dry to shape, add a splash more cream until it holds together.
The dumplings are done when they float to the surface and feel firm to the touch.
For a variation, you can add finely chopped parsley to the dumpling mixture itself for extra freshness.
Serve these dumplings immediately while hot for the best experience.
