I personally love Speckknödelsuppe- pairing the dumplings with a rich homemade beef broth. These Tiroler Speckknödel are quite versatile and can be served in a variety of ways. Use a slotted spoon to gently remove the dumplings from the water.Īvoiding meat? Omit the Speck to make plain Semmelknödel and serve them in a vegetable-based broth. It usually takes me 2-3 batches for this recipe. A heavy boil will cause the dumplings to fall apart.Ĭook the Speckknödel in batches to keep the pot from overcrowding and cooling off the water. Press the mixture together well to form a compact ball.Īfter bringing the water to a boil, reduce the heat to a light simmer before adding the Speckknödel. Lightly moisten your hands with water to form the dumplings. Some recipes use breadcrumbs instead of flour to thicken the mixture. If too wet, add a little more flour (take care not to add too much). If the mixture is too dry to form into a ball, add a little more milk. If you are unable to locate it, substitute with a fatty prosciutto or Black Forest bacon (I have seen this at Whole Foods and Trader Joe’s), though the flavor won’t be exactly the same. You can find it in some larger grocery stores (locally I have found it in the deli section of Wegmans) or in Central European specialty stores. The exterior is darker in appearance due to the smoking process and spice blend with juniper. It is often used in northern Italian, German, and Austrian cuisine. Speck (Südtiroler Speck) is a dry-cured, lightly smoked ham that originated in Alto Adige and is now under Protected Geographical Indication status. In specialty markets, there may even be a bread specifically packaged for these dumplings and already cut into cubes called Knödelbrot. If unavailable, other types of bread will do as long as it is stale. For those in the Northern Virginia area, I have been able to locate them at Wegmans and German Gourmet. If available, try to use leftover Austrian or German-style white rolls such as Kaiser rolls. The Italian version just across the border in Trentino-Alto Adige (South Tyrol) is known as Canederli. The mixture is then divided into individual compact balls about 2.5- 3 inches (6-8 centimeters) wide and simmered in water until they are heated through and float to the top. The leftover bread is cut into small cubes (no larger than 1/2 inch, 1.25 centimeters wide), softened with hot milk, and kneaded with a mixture of onions, Speck, parsley, flour, salt, and nutmeg to form the dumpling base. These hearty dumplings are the perfect use for stale or leftover rolls and the ultimate comfort food. We would love to have you! Tiroler Speckknödel (Austrian Speck Dumplings)įor today’s event, I am sharing a recipe for Tiroler Speckknödel (Austrian Speck Dumplings). If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. Posting day is always the first Wednesday of each month. Other foods celebrated in September include biscuits, pancakes, Oktoberfest, white chocolate, guacamole, cheese pizza, mushrooms, and chocolate milkshakes. Foodie Extravaganzaįoodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Karen of Karen’s Kitchen Stories chose to celebrate dumplings in all forms for today’s event! If you purchase something through the link, I may receive a small commission at no extra charge to you. A recipe for Tiroler Speckknödel (Austrian Speck Dumplings)! Leftover cubes of bread are formed into dumplings with Speck, herbs, and spices.ĭisclosure: This post contains Amazon affiliate links.
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