Speckknödel

Name: Speckknödel
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Austrian
Ingredients: 4 rolls crusty day-old rolls (Semmel), cubed; 1 cup whole milk, warmed; 8 oz smoked bacon (for speck), finely diced; 1 small yellow onion, finely diced; 2 large eggs, beaten; 1/4 cup all-purpose flour; 2 tbsp fresh parsley, finely chopped; 1 tsp kosher salt; 1/2 tsp ground black pepper; 4 cups beef broth (for serving)

Speckknödel are Tyrolean bread dumplings packed with smoky speck, the air-dried ham that is closest to smoked bacon in a US kitchen. They are served in clear broth or with sauerkraut and a green salad.

45 minMediumServes 4380 cal/serving

AustrianDinnerStovetopStandard

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Ingredients

4 rolls crusty day-old rolls (Semmel), cubed
1 cup whole milk, warmed
8 oz smoked bacon (for speck), finely diced
1 small yellow onion, finely diced
2 large eggs, beaten
1/4 cup all-purpose flour
2 tbsp fresh parsley, finely chopped
1 tsp kosher salt
1/2 tsp ground black pepper
4 cups beef broth (for serving)

Instructions

1

Put 4 rolls cubed crusty day-old rolls (Semmel) in a large bowl. Pour 1 cup warmed whole milk over them and let soak for 15 minutes.
2

Cook 8 oz finely diced smoked bacon (for speck) in a skillet over medium heat until crisp, about 8 minutes. Remove it with a slotted spoon and drain on paper towels.
3

Cook 1 small finely diced yellow onion in the rendered fat for 4 minutes, until soft. Scrape the onion and fat into the bread.
4

Add the cooked smoked bacon (for speck), 2 beaten large eggs, 1/4 cup all-purpose flour, 2 tbsp finely chopped fresh parsley, 1 tsp kosher salt, and 1/2 tsp ground black pepper. Mix gently and let rest 15 minutes.
5

Shape into balls about 2 inches across, using damp hands. Bring a large pot of salted water to a gentle simmer.
6

Add the dumplings, cover, and cook 15 to 18 minutes. Cut one open; the center should read 160°F on an instant-read thermometer.
7

Lift out with a slotted spoon and serve in beef broth.

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Questions

What internal temperature should Speckknödel reach?

For Speckknödel, the target internal temperature is 160 F (about 70 C), given in step 6. A probe thermometer removes the guesswork.

Can I use turkey bacon instead of bacon in Speckknödel?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Speckknödel uses 8 oz smoked bacon (for speck), finely diced.

Can I make Speckknödel dairy-free?

Yes. The dairy in Speckknödel is 1 cup whole milk, warmed. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Does Speckknödel contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How do I store and reheat Speckknödel?

Refrigerate what is left of Speckknödel within two hours and eat it within three days. Reheat gently on the stovetop.

Serve it with

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