Speckknödel German Bacon Dumplings
Learn to make the best authentic Speckknödel recipe. Our easy German Bread & Bacon Dumplings taste great in soup or side dish to roast meat.
Servings: 8
Calories: 351kcal
Equipment
- mixing bowl
- French knife
- measuring cups
- measuring spoons
- Slotted spoon
- Dutch Oven
Ingredients
- 11 oz White bread or rolls left out to dry and diced into small cubes
- 1 cup Milk
- 1 tbsp Butter
- 3/4 cup Yellow onion finely diced
- 100 g Smoked Bacon "Speck" diced
- 2 Large eggs
- 4 tbsp Parsley chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Ground Nutmeg
Instructions
- Slice the dried bread into tiny cubes and place them in a large mixing bowl. Pour the hot milk over the bread, cover and let sit for 20-30 minutes.
- Heat butter in a skillet and cook the onions until transparent, 3-4 minutes. Add the cooked onions to the bread mixture along with the eggs, cooked smoked bacon, parsley, salt, pepper and nutmeg.
- Knead the wet bread mixture together with your hands until thoroughly combined, breaking up as many of the bread cubes as you can until it's a soft and chunky-smooth consistency. If the dough is too wet, add breadcrumbs, not flour.
- Wet your hands to prevent the dough from sticking and form knödel approximately the size of a tennis ball. Press the knödel between the palms of your hands to make sure they're nice and compact.
- Bring a large pot of lightly salted water to a light simmer. Carefully drop the Speckknödel in the water and let them "steep" 15-20 minutes. Do not at any point let the water boil or you risk your German Bacon Dumplings losing shape or falling apart. Carefully lift them out with a slotted spoon.
Nutrition
Calories: 351kcal | Carbohydrates: 47g | Protein: 14.1g | Fat: 11.2g | Saturated Fat: 3.4g | Cholesterol: 61mg | Sodium: 1047mg | Potassium: 129mg | Fiber: 1.7g | Sugar: 102g | Calcium: 104mg | Iron: 3mg